Name: Broccoli Rice Casserole
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Cuisine: American
Ingredients: 20 ounces broccoli florets, cut into bite-sized pieces (about 8 cups); 2 tablespoons unsalted butter; 1 tablespoon extra virgin olive oil; 1 onion, finely diced; 1 1/4 cups long grain white rice (uncooked); 3 cloves garlic, minced; 32 ounces low-sodium chicken stock or broth; 1 1/4 cups half and half; 1 teaspoon salt; 8 ounces sharp cheddar cheese, grated; 1/4 cup grated Parmesan cheese; 8 tablespoons unsalted butter, melted (for topping); 1 cup Panko breadcrumbs; 1/4 teaspoon smoked paprika; 3/4 cup grated Parmesan cheese (for topping)

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This broccoli rice casserole is the ultimate comfort dish, blending tender broccoli, creamy rice, and sharp cheddar into a warm, cheesy bake. Topped with a crispy Parmesan-Panko crust, it’s a hearty side or meatless main that’s both crowd-pleasing and easy to make.

Broccoli Rice Casserole

Why You’ll Love This Recipe

One-pot base with easy transfer to the oven
Creamy, cheesy interior with a golden, crispy topping
Family-friendly and freezer-friendly
Balanced with protein, carbs, and vegetables
Perfect for potlucks, holidays, or weeknight dinners

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Casserole:

20 ounces broccoli florets, cut into bite-sized pieces (about 8 cups)
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1 onion, finely diced
1 1/4 cups long grain white rice (uncooked)
3 cloves garlic, minced
32 ounces low-sodium chicken stock or broth
1 1/4 cups half and half
1 teaspoon salt
8 ounces sharp cheddar cheese, grated
1/4 cup grated Parmesan cheese

For the Topping:

8 tablespoons unsalted butter, melted
1 cup Panko breadcrumbs
1/4 teaspoon smoked paprika
3/4 cup grated Parmesan cheese

directions

Preheat oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
Steam broccoli in the microwave for 3½ to 4 minutes until bright green and tender. Alternatively, boil for 4 minutes, then drain well.
In a deep skillet or Dutch oven, melt butter and olive oil over medium heat. Add diced onions and sauté for 6–8 minutes until translucent.
Stir in the rice and minced garlic. Cook for 1 minute, stirring constantly.
Pour in the chicken stock, half and half, and salt. Bring to a boil, then reduce to medium-low heat. Simmer for 22–25 minutes, stirring often, until rice is tender.
Remove from heat. Mix in the cooked broccoli, grated cheddar, and Parmesan until fully combined.
Transfer the mixture to the prepared baking dish.
In a small bowl, mix the melted butter, Panko, smoked paprika, and Parmesan cheese for the topping.
Sprinkle the topping evenly over the casserole.
Bake for 15–20 minutes, until golden and bubbling. Let rest for 5 minutes before serving.

Servings and timing

Servings: 8 servings
Prep Time: 35 minutes
Cooking Time: 15 minutes
Total Time: 50 minutes
Calories: Approximately 568 kcal per serving

Variations

Use brown rice for added fiber (adjust cooking time accordingly)
Make it vegetarian by using vegetable broth instead of chicken stock
Add diced mushrooms or spinach for extra veggies
Use mozzarella or Monterey Jack cheese for a different flavor profile
Mix in a pinch of cayenne or crushed red pepper for heat

storage/reheating

Store in an airtight container in the fridge for up to 4 days
Reheat individual portions in the microwave or the full casserole in the oven at 350°F (175°C) until warmed through
Freeze before baking by assembling everything except the topping; add topping fresh before baking after thawing
To freeze leftovers, wrap tightly and store for up to 2 months; thaw overnight in the fridge before reheating

FAQs

Can I use frozen broccoli?

Yes, thaw and drain it well before adding. Steam briefly if needed to ensure tenderness.

Can I use pre-cooked rice?

Yes, reduce the stock to about 1 cup and skip the rice simmering step. Mix it all together and bake.

Can I substitute the half and half?

You can use whole milk or a mix of milk and cream. Avoid non-dairy milks unless they’re unsweetened and unflavored.

Is this casserole freezer-friendly?

Yes. Assemble and freeze before baking. Add topping just before baking for best texture.

Can I make it gluten-free?

Yes, use gluten-free breadcrumbs or omit the topping. Ensure your broth is gluten-free as well.

What other cheese can I use?

Swiss, Gruyère, mozzarella, or a blend of cheddar and Monterey Jack work great.

Can I make it in advance?

Yes, assemble the day before (minus topping) and refrigerate. Add topping just before baking.

Will this work with other vegetables?

Absolutely. Cauliflower, zucchini, or peas can be used in place of or alongside broccoli.

Can I double the recipe?

Yes, use a larger baking dish or two standard-sized dishes. Adjust baking time slightly if needed.

Why is my rice still crunchy?

It likely didn’t simmer long enough or the heat was too low. Make sure to stir and monitor liquid absorption during cooking.

Conclusion

Broccoli rice casserole is a creamy, cheesy, and comforting classic that’s perfect for feeding a crowd or prepping ahead. With its golden topping and tender veggie-filled base, this casserole brings warmth and satisfaction to any table.