Broccoli Rice Casserole is a tasty side dish that the whole family will love. Tender, crunchy broccoli, and fluffy rice mixed together in a deliciously creamy, cheese sauce make for the ultimate comfort food combination. It’s the perfect complement to any main course!
Broccoli Rice Casserole with Creamy Cheese Sauce
If you’re looking for something new to try out as a side this holiday season, I think you will really enjoy this casserole. I decided to make it for Thanksgiving last year. I wanted to have a different option to the classic side dishes. It was a total hit.
The broccoli adds a delicious veggie, while the rice makes it hearty and filling. Of course, the cheesy sauce is what makes it irresistible. Putting this together could not be easier and while it’s cooking in the oven you have time to put together your other sides and main dish.
This hearty side dish is filling and so yummy! It’s a great way to add a vegetable to your meal, without making it glaringly obvious. My family went wild for this one, and I’ve been making it often ever since. I know you will love how easy it is to make a dish that is so creamy and satisfying. It goes great with anything and everything.
Ingredients
- Fresh broccoli (cut into bite sized pieces)
- Cooked white rice
- Butter
- Small onion
- All-purpose flour
- Milk
- Cream of chicken soup
- Chicken soup base
- Salt
- Garlic powder
- Onion powder
- Black pepper
- Paprika
- Cream cheese, softened
- Sour cream
- Shredded colby jack cheese
Additions & Substitutions
- Onion: If you aren’t a fan of onions, you can leave them out of this recipe. Although I have to say, once they are chopped and cooked you will barely notice them in there!
- Cheese: You can swap out the colby jack cheese for pretty much any kind of shredded cheese. Mozzarella, provolone, cheddar, swiss, any kind will do!
- Broccoli: You can use fresh broccoli and cut the florets and steam them yourself, or you can use a bag of frozen broccoli florets and cook it in the microwave before adding it to your recipe.
- Rice: Any type of rice will work for this recipe. White or brown rice is fine! Two of my favorites are basmati and jasmine rice. If I’m in a hurry I tend to use minute rice.
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How to Make Broccoli Rice Casserole
- Fill a medium size saucepan with water. Heat the water and add the broccoli florets to the boiling water, and cook for 3-4 minutes.
- Using a colander, drain the broccoli florets. Keep the florets in the strainer until it is time to add to the sauce.
- In a medium size stock pot, melt butter, add the finely diced onion, and saute until the onions are soft and translucent.
- Whisk in the all-purpose flour, garlic powder, onion powder, chicken soup base, paprika and black pepper.
- Slowly whisk in the milk and cream of chicken soup. Keep whisking until the sauce is smooth and thickening.
- Whisk in the sour cream and softened cream cheese until the sauce is smooth.
- Remove from heat, and add the shredded cheese.
- Add the cooked rice and drained broccoli florets to the sauce.
- Stir well, and pour into the prepared 9×13 baking dish.
- Bake for 25 minutes, uncovered.
- Remove the baking dish from the oven, sprinkle the remaining shredded cheese and place back in the oven to cook for a further 10 minutes.
- Remove and serve.
Tips
This side dish can easily be made as a main course. If you’d like to serve broccoli and rice casserole as your main dish, try adding in some chicken! You will need to cook chicken breasts and cut them up into bite-size pieces. Then, add them to the recipe and mix them together with the ingredients at this step.
Storage
I actually think this is one dish that tastes just as good (almost better) as leftovers! Be sure to store in an airtight container in the fridge for 3 to 5 days. Reheat on high in the microwave or in the oven at 350 degrees for about 20 minutes. You can also freeze leftovers by covering them tightly with foil or placing it into an airtight container and placing it in the freezer for up to 3 months.
I find that it can be hard to come up with exciting new side dishes that are tasty and liked by all. I love to serve a vegetable, but many times my kids complain or it just ends up tasting so blah. This side dish is a family favorite and it’s so easy to make. It’s a great way to incorporate a veggie and keep it delicious. You are going to love broccoli and rice casserole!
Other Easy Casserole Recipe
Broccoli and Rice Casserole
Ingredients
- 6 cups fresh broccoli florets cut into bite size pieces
- 3 tablespoons butter
- 1 small onion finely diced
- 3 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon chicken soup base
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups milk
- 21 oz (2 10.5 oz can) of cream of chicken soup
- ½ cup sour cream
- 4 ounces cream cheese softened
- 2½ cups Colby Jack cheese shredded
- 2½ cups cooked white rice
Instructions
- Preheat the oven to 350°F
- Lightly spray a 9×13-inch casserole dish with nonstick spray.
- Fill a medium-sized saucepan with water. Heat the water on medium high heat, to a slow rolling boil.
- Add the broccoli florets to the boiling water, and cook for 3-4 minutes.
- Using a colander, drain the broccoli florets. Keep the florets in the strainer until it is time to add them to the sauce.
- In a medium-sized stock pot, over medium heat, melt the 3 tablespoons of butter.
- Add the finely diced onion, and saute for 5-7 minutes, or until the onions are soft and translucent.
- Whisk in the 3 tablespoons of all-purpose flour, garlic powder, onion powder, chicken soup base, paprika, salt and black pepper. Whisking constantly, allow the flour and onion mixture to cook for 30 seconds to 1 minute.
- Slowly whisk in the 2 cups of milk and 2 cans of cream of chicken soup. Keep whisking until the sauce is smooth and thickening.
- Whisk in the sour cream and softened cream cheese, whisking until the sauce is smooth.
- Remove from heat, and add the 1½ cups of the shredded Colby Jack cheese, whisking until smooth.
- Add the 2½ cups of cooked rice and the completely drained broccoli florets to the sauce.
- Stir well, and pour into the prepared casserole dish.
- Bake for 25 minutes, uncovered.
- Remove the baking dish from the oven, sprinkle the remaining 1 cup of shredded cheese and place back in the oven to cook for a further 10 minutes.
- Let sit for 10 minutes to firm up. Serve hot.
Jenn’s Notes
- For a browned cheese, you can turn the broiler on for the last couple of minutes, making sure to keep a close eye on the casserole.
- This side dish can easily be made as a main course. If you’d like to serve broccoli and rice casserole as your main dish, try adding in some chicken! You will need to cook chicken breasts and cut them up into bite-size pieces. Then, add them to the recipe and mix them together with the ingredients at this step.
amazing recipe! I added shredded chicken and we are obsessed with it