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Cheesy Broccoli and Rice Casserole
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If you grew up on Grandma’s broccoli and rice casserole, this version brings back the nostalgia, with a modern, healthier twist. It’s packed with fresh broccoli florets, whole-grain brown rice, and all enveloped in a creamy cheesy cheddar sauce that’s irresistibly rich without being heavy. Whether you’re vegan-curious or cheese-loving, this Southern broccoli cheese rice casserole adapts to everyone at the table.
The combination of cheesy goodness and nutritious greens makes it a perfect family weeknight dinner, potlucks and holidays, make-ahead meal prep, or sneaky veggie wins for kids!
Table of Contents
Recipe Overview: Broccoli and Rice Casserole
Details
Servings
6
Prep time
15
Cooking time
30
Calories
264
Nutrition Information:
Nutrition Facts
Servings 6
Serving Size 250 grams
- Amount Per Serving
- Calories 264kcal
- % Daily Value *
- Total Fat 9.7g15%
- Saturated Fat 4.7g24%
- Trans Fat 0.25g
- Cholesterol 24.7mg9%
- Sodium 453mg19%
- Potassium 337mg10%
- Total Carbohydrate 35.3g12%
- Dietary Fiber 3.4g14%
- Sugars 3.7g
- Protein 10.3g21%
- Vitamin A 87 IU
- Vitamin C 44.6 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
What You Will Need
Ingredients
Main Ingredients
Optional Add-Ins (Mix and Match)
Step-by-Step Guide for the Cheesy Broccoli and Rice Casserole
Print
Instructions
- Preheat u0026 Prepare:
Preheat oven to 350°F (175°C). Lightly grease a 2-quart baking dish. - Cook Rice:
Prepare brown rice according to package directions. You’ll need about 2.5 to 3 cups (cooked). - Steam Broccoli:
Steam broccoli until tender yet vibrant green (about 3–4 minutes). (Pro tip: Use a collapsible steamer basket for even cooking.) - Mix Everything:
In a large bowl, combine the cooked rice, steamed broccoli, soup, milk, half the cheese, and any add-ins. Season with salt and pepper. - Assemble:
Transfer to the baking dish. Top with remaining cheddar cheese. - Bake:
Bake uncovered for 25–30 minutes, or until hot and bubbling with a lightly golden top.
– For extra flavor, add garlic powder or onion powder.
– You can substitute cauliflower if you’re looking for a low-carb option.
Vegan & Allergy-Friendly Variations
| Version | Swap Suggestions |
|---|---|
| Vegan | Use vegan cheddar (like Violife), dairy-free milk (oat or almond), and vegan mushroom soup |
| Gluten-Free | Use gluten-free cream of mushroom soup (like Pacific Foods or homemade) |
| Nut-Free | Stick to rice milk or oat milk; avoid almond or cashew-based alternatives |
| Low-Sodium | Choose low-sodium soup and skip added salt |
Serving & Pairing Ideas
- Main Dish: Serve with a crisp green salad or lemon-dressed arugula
- Side Dish: Pairs beautifully with baked tofu, seared salmon, or meatloaf
- Holiday Spread: Add to your Thanksgiving or Easter casserole rotation
Make Ahead & Storage
- Prep Ahead: Assemble fully, cover, and refrigerate up to 2 days before baking.
- Freeze: Wrap tightly and freeze up to 3 months. Thaw overnight in a fridge before baking
- Reheat: Warm in a 325°F oven for 15–20 minutes or microwave individual portions
What goes with broccoli cheese and rice casserole?
It pairs well with protein mains like baked chicken, grilled salmon, or roasted tofu. For sides, try a green salad, garlic bread, or sautéed mushrooms.
What all do you put in a broccoli casserole?
Core ingredients include cooked rice, broccoli, shredded cheese, milk or cream, and cream of mushroom soup. Optional add-ins: sautéed onions, garlic powder, cooked chicken, or breadcrumbs on top.
Should I cook broccoli before putting it in a casserole?
Yes. Lightly steam or blanch it for 3–4 minutes. This ensures it’s tender but not mushy after baking.
Can you cook broccoli and rice in the same pan?
Yes, but for best texture, steam broccoli separately or stir it in during the last few minutes of rice cooking to avoid overcooking.
Why is my broccoli casserole watery?
Likely causes: too much liquid, undercooked rice, or using frozen broccoli without draining. Thaw and pat dry frozen veggies before use.
Can you prepare broccoli rice casserole ahead of time?
Absolutely. Cook both ahead and refrigerate for up to 2 days. Assemble the casserole when ready or freeze the full dish unbaked.
How do I make a casserole moist?
Use enough liquid (milk, soup, or cream), avoid overbaking, and cover loosely with foil for part of the baking time to retain moisture.
Cheesy Broccoli & Rice Casserole Recipe Card
Cheesy Broccoli and Rice Casserole
Course: Main Course, DinnerCuisine: American, ItalianDifficulty: EasyServings
4
ServingsPrep time
15
minutesCooking time
30
minutesCalories Per Serving
264
kcalTotal time
45
minutesThis easy cheesy broccoli and rice casserole is a classic comfort food made healthier with brown rice, fresh broccoli, and cream of mushroom soup. Perfect for family dinners, holidays, or meal prep — with vegan, gluten-free, and allergy-friendly variations.
Ingredients
- Main Ingredients
1 cup shredded cheddar cheese or dairy-free cheese
2 cups broccoli florets (fresh or frozen, then thawed)
1 cup brown rice cooked (use white rice if preferred)
1 can of cream of mushroom soup (low-sodium preferred)
1 cup milk (dairy or unsweetened plant-based)
Salt and pepper (to taste)
- Optional Add-Ins (Mix and Match)
½ tsp garlic powder or onion powder
¼ cup grated Parmesan
½ cup sautéed mushrooms or onions
1 cup cooked rotisserie chicken or chickpeas
A dash of paprika or cayenne for heat
Directions
- Preheat & Prepare:
Preheat oven to 350°F (175°C). Lightly grease a 2-quart baking dish.
- Cook Rice:
Prepare brown rice according to package directions. You’ll need about 2.5 to 3 cups (cooked). - Steam Broccoli:
Steam broccoli until tender yet vibrant green (about 3–4 minutes). (Pro tip: Use a collapsible steamer basket for even cooking.) - Mix Everything:
In a large bowl, combine the cooked rice, steamed broccoli, soup, milk, half the cheese, and any add-ins. Season with salt and pepper. - Assemble:
Transfer to the baking dish. Top with remaining cheddar cheese. - Bake:
Bake uncovered for 25–30 minutes, or until hot and bubbling with a lightly golden top.
Notes
- Make it ahead: Assemble the casserole up to 2 days in advance and refrigerate. Bake just before serving. You can also freeze it (unbaked or baked) for up to 3 months. Thaw overnight in the fridge before reheating.
- Vegan version: Use dairy-free milk (like oat or almond), vegan cheddar, and a plant-based cream of mushroom soup (or homemade cashew-based sauce).
- Gluten-free version: Choose a certified gluten-free cream of mushroom soup or make your own. The rest of the ingredients are naturally gluten-free.
- Add-ins: Make it heartier by mixing in cooked chickpeas, shredded rotisserie chicken, sautéed mushrooms, or caramelized onions.
- Topping ideas: Add crushed Ritz crackers, gluten-free panko, or a sprinkle of paprika for a golden, crisp top layer.
- Rice options: Brown rice adds fiber and a nutty flavor, but you can use white rice, wild rice blend, or even cooked quinoa. Ensure grains are fully cooked before mixing in.
- Broccoli tips: Fresh or frozen broccoli both work — just steam until tender and avoid overcooking to maintain texture and nutrients.
- Cream of mushroom swap: Use homemade mushroom sauce for a whole-food version. Simply make a roux with butter, flour, milk, and sautéed mushrooms.
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