This broccoli and cheese rice casserole recipe has 10 minutes of hands on time. It uses uncooked fresh broccoli, uncooked rice and you don't even have to make a flour roux for the cheese sauce! It is my answer to weeknights when motivation is low, dishes are already piling up, and you still want something comforting on the table.
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What makes this version worth your time is the method. Every recipe I used in the past had you cook the rice, make a cheese sauce, and then bake it. My recipe still takes about the same amount of time, but the oven does all the work. And you can do other things... like put on soft pants and chill. This recipe works as a vegetarian main (swap for veggie broth) or a cozy side dish recipe.
If you want to keep the broccoli bright green, you can blanch it, but this is optional. I use two types of cheese on top. But you can mix in crushed crackers, regular or gluten-free bread crumbs.
📖Why My Recipe Works
- Starting with boiling broth gives the rice a head start, so it cooks evenly without turning mushy.
- Bite size broccoli so it fully cooks at the same pace as the rice.
- Foil plus a lid traps steam, which is essential for fluffy rice and a creamy final texture.
🧾Ingredient Notes
- Broccoli - Use fresh florets, not frozen. Chop into bite-size pieces so they cook through evenly without turning soft or watery.
- Rice - Long-grain rice cooks up fluffy and separate. Short-grain or instant rice will release too much starch and throw off the texture.
- Cheese - Freshly grated melts smoothly and gives bold, classic flavor. Pre-shredded cheese doesn't melt as cleanly and can feel grainy.
- Broth - I used chicken but veggie or water with chicken buillion both work.
- Sour Cream - Whisked into the hot broth off the heat for a creamy finish without curdling.
- Dijon - Or use a grainy or even stadium mustard.
⏲️How to Make Broccoli Rice Casserole
- Blanching broccoli is optional. I do this when taking it to potlucks. My family gets what they get.
- Mix together the broccoli, rice and cheese, if the rice is evenly distributed it will cook consistently.
- The broth needs to be HOT. Not tepid or warm. Stir in the sour cream and mustard.
- Pour the hot liquid directly over the rice mixture. Use a spatula to gently press everything down so every grain of rice is submerged.
- Cover the dish tightly with foil. If your baking dish has a lid, still use foil underneath it. Steam is the whole point here, and even small gaps can slow cooking.
- Once cooked, uncover, sprinkle with the remaining cheddar and parmesan, and slide it under the broiler for a few minutes until the top is bubbly and lightly golden.
👩🏻🍳 Expert Tip
If your rice takes longer than expected, it's almost always because the seal wasn't tight enough or the broth cooled too much before baking.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Cheesy Broccoli Rice Casserole
Ingredients
- 12 ounces broccoli florets cut into ½ inch pieces
- 2 cups shredded cheddar cheese freshly grated and divided
- 1 cup basmati rice uncooked
- 4 green onions thinly sliced
- 2 cloves garlic minced
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 2½ cups chicken broth
- ⅓ cup sour cream
- 2 teaspoons Dijon mustard
- ½ cup grated parmesan cheese
Instructions
- Preheat oven to 400F (200C)
- Place the green onion, garlic, uncooked rice, 1 cup of the cheddar cheese, broccoli, salt and pepper 9x9 baking dish and stir together.12 ounces broccoli florets, 2 cups shredded cheddar cheese, 1 cup basmati rice, 4 green onions, 2 cloves garlic, 1 teaspoon kosher salt, ¼ teaspoon black pepper
- In a small pan bring the chicken stock to a rolling boil. Remove from the heat and whisk in the sour cream and Dijon.2½ cups chicken broth, ⅓ cup sour cream, 2 teaspoons Dijon mustard
- Pour the hot broth over all other ingredients, mix well and then press everything down into the broth with a spatula. All rice grains must be submerged in the broth or they won't cook.
- Cover with foil and use a baking sheet flipped over to create a tight seal.
- Bake for 45 minutes, check the rice and reseal and continue baking if not cooked through.
- Once cooked remove from the oven. Uncover and sprinkle the reamining shredded cheese and parmesan on top. Place back in the oven under the broiler for 4-7 minutes.½ cup grated parmesan cheese
Notes
- The hotter your broth and the tighter you seal the baking dish, the faster the rice will cook. My rice is usually tender after about 40 minutes, but if the seal isn't snug or the broth cools down too much, it may take a little longer.
- For brighter green broccoli, you can blanch it. Boil for two minutes and then plunge into ice water. This will stop the cooking process but keep it bright green during baking.
- Leftovers keep well in the fridge for up to 4 days. Reheat covered to prevent drying out.
Equipment
- 9x9 Baking Dish
Nutrition
Common Recipe Questions
A watery casserole usually means too much moisture or not enough steam control. Using frozen broccoli, cool broth, or an imperfect seal can keep the rice from absorbing the liquid properly.
Too much moisture escaped or the rice wasn't fully submerged. Add a little water, reseal and return to the oven.
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