Easy Broccoli and Rice Casserole Recipe (Creamy, Cheesy Comfort Food!)

Name: Broccoli Rice Casserole
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 2 Cups Broccoli; 2 Cups Cooked White Rice (long grain); 3 Shallots (roughly chopped); 3 Tablespoons Unsalted Butter; 3 Tablespoons All Purpose Flour; ¾ teaspoon Garlic Powder; ½ teaspoon Black Pepper; 2 Cups Whole Milk (warmed); ½ teaspoon Ground Mustard Powder; ½ teaspoon Paprika; ½ teaspoon Salt; 3 Tablespoons Sour Cream; 2 Cups Sharp Cheddar (freshly shredded); 1 Cup Ritz Cracker Crumbs; 2 Tablespoons Unsalted Butter (melted)

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This Easy Broccoli and Rice Casserole is the ultimate comfort food that brings together tender rice, fresh broccoli, and loads of melted cheddar cheese in a rich, velvety sauce. Topped with a buttery Ritz cracker topping, this dish has been a staple at our family dinners for years. Whether you need a satisfying weeknight dinner or a crowd-pleasing side dish for your next potluck or holiday dinner, this recipe delivers every single time.

A serving spoon lifting up broccoli rice casserole.

Table of Contents

I’ve been making Cheesy Broccoli and Rice Casserole for well over a decade now. It’s a staple side dish recipe for our holiday meals, or special occasions. I usually made a double batch because someone always asks to take home leftovers, or I want another ready to have as an easy weeknight side dish.

The homemade cheese sauce beats any canned soup version, which I have also done in a pinch. While optional, this recipe also has a crispy, golden cracker crust on top which creates the perfect texture contrast that keeps everyone coming back for more.

Why You’ll Love This Recipe

Uses simple, affordable ingredients you probably already have in your kitchen.
Perfect for meal prep and actually tastes better the next day.
Makes enough to feed a crowd or provide leftovers for days.
You can assemble this cheesy broccoli rice casserole ahead and bake when ready.
Versatile enough to serve as a main dish or delicious side dish alongside Slow Cooker Ham or Honey Glazed Turkey.
This broccoli cheese casserole is freezer-friendly for those crazy busy weeks.

Total Time: 55 Minutes

Serves: 6-8

A casserole dish with broccoli and rice casserole in it.

Ingredient Notes

As always, the full ingredients and recipe is on the printable recipe card at the end of this post.

Broccoli – I prefer using fresh broccoli florets for the best texture and flavor. Cut them into bite-sized pieces so they cook evenly.
Rice – Long-grain white rice works perfectly here. You’ll want to cook it until it’s just tender, not mushy.
Shallots: – These provide a milder, slightly sweeter flavor than regular onions. yet you can use regular yellow onions as well.
Butter – Use unsalted butter so you can control the salt level. You’ll need it for both the sauce and the cracker topping.
Flour – All-purpose flour helps thicken the creamy sauce to coat everything perfectly.
Milk – Whole milk gives the richest, creamiest results, but 2% works in a pinch.
Cheddar Cheese – Sharp cheddar cheese is my go-to because it has more flavor. Freshly shredded melts so much better than pre-shredded.
Sour Cream – This adds tanginess and extra creaminess that takes the sauce to the next level.
Ritz Crackers – The buttery, crispy topping is non-negotiable in my book. You’ll need about 1 sleeve crushed up.
Seasonings – Garlic powder, salt, black pepper, ground mustard, and paprika create layers of flavor in the sauce.

Ingredients on a table to make broccoli rice casserole.

How to Make Broccoli and Rice Casserole

Fresh broccoli florets in a pot to be steamed for broccoli rice casserole.

1 – Preheat your oven to 350 degrees F. Grease a 9×13 inch baking dish with butter or cooking spray. Cook your rice according to package directions and set aside. Steam or blanch the broccoli florets until they’re bright green and slightly tender but still have a bite. Drain and set aside.

2 – Add the butter and shallots in a large 12” skillet and cook over medium-high heat until shallots are soft.

Cooked shallots in melted butter with four roux.

3 – Add the flour and cook another 3 minutes.

Cheese and sour cream being added to a roux in a pan.

4 – Slowly pour in the heated milk, while constantly stirring. Once all the milk has been added, stir in 1-½ cups of the cheese and all the sour cream, still over heat. Once it starts to bubble turn off the heat.

Seasonings being added to a pan of cheese sauce for broccoli rice casserole.

5 – Add all the seasonings to the sauce and stir well to combine.

Cooked rice and broccoli florets being mixed into a pan of cheese sauce.

6 – Add the broccoli and rice and fold into the cheese sauce.

Unbaked broccoli rice casserole in a white dish.

7 – Add this broccoli rice mixture to a 2 quart casserole dish. Top with the remaining ½ cup shredded cheese.

Baked broccoli rice casserole on a table.

8 – In a small mixing bowl add the ritz cracker crumbs and melted butter and mix well until totally incorporated. Sprinkle over the top of the casserole evenly.

Place in the oven and bake about 35 minutes until nicely browned on top and slightly bubbly around the edges. Remove and allow to rest for 5 minutes before serving.

What I Learned Making This Recipe

Don’t Overcook the Broccoli: You want the broccoli fork tender and slightly crisp yet not overcooked. It will continue cooking in the oven, and you don’t want mushy broccoli which also makes for a watery casserole.
Don’t Skip the Resting Time: Those 5 minutes after baking help the sauce thicken and make serving much easier.

Broccoli and rice casserole in a dish and plated on white plates.

Recipe Variations and Substitutions

Different Vegetables: Mix in cauliflower florets, diced carrots, or peas alongside the broccoli. You can also use frozen broccoli in a pinch (thaw and drain it well first).
Rice Alternatives: Brown rice, long grain brown and wild rice, or even quinoa work great. Just adjust cooking times accordingly. Cauliflower rice makes this low-carb.
Cheese Options: Try Gruyere for a more sophisticated flavor, Monterey Jack for mild creaminess, or a Mexican blend for a spicy kick. Pepper jack adds nice heat.
Protein Boost: Add 2 cups of cooked and diced chicken (great use of rotisserie chicken), turkey, or ham to make it a complete meal. Cooked ground beef or sausage also works wonderfully.
Topping Variations: Swap Ritz crackers for panko breadcrumbs, crushed cornflakes, or even French fried onions. Potato chips make a fun alternative too.
Add More Flavor: Fresh herbs like thyme or parsley brighten things up. A splash of hot sauce or Worcestershire sauce adds depth. Caramelized onions instead of shallots are amazing.

Tips for Success

Shred Your Own Cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Freshly shredded creates a much creamier sauce.
Let the Roux Cook: That one minute of cooking the flour and butter is crucial. It eliminates the raw flour taste and helps thicken properl
Add Milk Gradually: Pouring it in slowly while whisking prevents lumps. If you do get lumps, use an immersion blender to smooth things out.
Room Temperature Ingredients: Take the sour cream out of the fridge 30 minutes before using. Cold sour cream can cause the sauce to seize up.
Check for Doneness: The casserole should be bubbling at the edges and the topping golden. If the crackers brown too quickly, tent with foil.
Make Ahead Strategy: Assemble everything except the cracker topping. Cover and refrigerate up to 24 hours. Add topping and bake, adding 10 extra minutes.
Avoid Watery Casserole: Make sure your broccoli is well-drained after steaming. Pat it dry with paper towels if needed.

a white plate with cheesy broccoli rice casserole.

How to Store Broccoli Rice Casserole

Refrigerator Storage: Let the broccoli cheese rice casserole cool completely, then cover tightly with plastic wrap or aluminum foil. It will keep in the refrigerator for 3-4 days. You can also transfer portions to an airtight container.

Freezer Storage: This casserole freezes beautifully for up to 3 months. I recommend freezing it before baking for best results. Assemble everything in a freezer-safe dish, cover with a layer of plastic wrap and then aluminum foil. Label with the date. You can also freeze leftovers, though the cracker topping won’t be as crispy when reheated.

Reheating Instructions: For refrigerated casserole, reheat covered at 350 degrees F for 20-25 minutes until warmed through. Microwave individual portions for 2-3 minutes, stirring halfway. For frozen unbaked casserole, thaw overnight in the refrigerator, then bake as directed (add 10-15 minutes to baking time). For frozen leftovers, thaw overnight and reheat as you would refrigerated portions.

Keeping It Fresh: If you know you’ll have leftovers, consider storing the casserole and cracker topping separately. The crackers stay crunchier this way, and you can add fresh ones when reheating.

Serving Suggestions

This broccoli rice casserole pairs beautifully with so many main dishes. Serve it alongside roasted chicken, grilled steak, Slow Cooker Pineapple Ham, or Honey Garlic Pork Chops for a complete comfort food meal. It’s also fantastic with meatloaf made with stovetop or BBQ ribs.

For a lighter meal, pair it with a simple green salad dressed with vinaigrette. The acidity cuts through the richness perfectly. Roasted vegetables like parmesan green beans, honey glazed carrots, or brussels sprouts with feta make excellent companions too.

This casserole is a potluck superstar. It travels well, stays warm for a while, and always disappears quickly. I bring it to every church dinner and holiday gathering, and people ask for the recipe every single time.

For holidays, it fits right in on the Thanksgiving or Christmas table as an alternative to traditional vegetable sides. It’s especially great for kids who might turn their noses up at plain vegetables.

Recipe FAQ

Can I use frozen broccoli?

Yes! Frozen broccoli works great. Thaw it first and pat it dry with a paper towel. This keeps extra water out of your casserole so it doesn’t get soggy.

Can I make this ahead of time?

Yes. Put it all together, cover it, and keep it in the fridge for up to 1 day. When you’re ready, bake it for an extra 10 to 15 minutes since it will be cold.

Can I add meat?

Sure! Chopped cooked chicken, turkey, or ham all taste great in it. Stir in about 2 cups when you mix everything together.

Do you cook the rice first for broccoli rice casserole?

Yes, you need to use cooked rice for this recipe.

More Side Dish Recipes

If you’ve tried this Broccoli and Rice Casserole please let me know how it went in the comments below. Finally, consider leaving a 🌟 star rating while you’re here. Thanks!

Broccoli and Rice casserole on a serving spoon.

Broccoli Rice Casserole

Easy Broccoli and Rice Casserole with a topped with buttery Ritz cracker topping is a cheesy delight perfect for weeknight dinners or special occasions.

5 from 1 vote

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Prep Time: 20

Cook Time: 35

Total Time: 55

Servings:

Course: Side Dish

Cuisine: American

Author: Tammi

Ingredients

2 Cups Broccoli
2 Cups Cooked White Rice (long grain)
3 Shallots (roughly chopped)
3 Tablespoons Unsalted Butter
3 Tablespoons All Purpose Flour
¾ teaspoon Garlic Powder
½ teaspoon Black Pepper
2 Cups Whole Milk (warmed)
½ teaspoon Ground Mustard Powder
½ teaspoon Paprika
½ teaspoon Salt
3 Tablespoons Sour Cream
2 Cups Sharp Cheddar (freshly shredded)
1 Cup Ritz Cracker Crumbs
2 Tablespoons Unsalted Butter (melted)

Instructions

Preheat your oven to 350°F.
Place broccoli florets in a basket with boiling water underneath, then place a lid on top to steam the broccoli until cooked (but still firm).
Add the butter and shallots in a large 12” skillet and cook over medium-high heat until shallots are soft.
Add the flour and cook another 3 minutes.
Slowly pour in the heated milk, while constantly stirring. Once all the milk has been added, stir in 1-½ cups of the cheese and all the sour cream, still over heat. Once it starts to bubble turn off the heat.
Add all the seasonings to the sauce and stir well to combine.
Add the broccoli and rice and fold into the cheese sauce. Add this broccoli rice mixture to a 2 quart casserole dish.
Top with the remaining ½ cup shredded cheese.
In a small mixing bowl add the ritz cracker crumbs and melted butter and mix well until totally incorporated. Sprinkle over the top of the casserole evenly.
Place in the oven and bake about 35 minutes until nicely browned on top and slightly bubbly around the edges.Remove and allow to rest for 5 minutes before serving.

Video

Notes

To Store – Let it cool, then put it in a container with a lid. It will keep in the fridge for 3 to 4 days.

To Freeze – Wrap it well and freeze it for up to 3 months. Thaw it in the fridge overnight before you bake it.

Warm single servings in the microwave for 1 to 2 minutes. For a bigger batch, cover it with foil and heat it in a 350°F oven for about 20 minutes. Add a splash of milk if it looks dry.

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