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Broccoli and Cheddar Rice Casserole

A white casserole dish of Broccoli and Cheddar Rice on the left and a black plate of Broccoli and Cheddar Rice on the right set up on the table

Broccoli and Cheddar Rice Casserole is a flavorful and comforting dish serving six with approximately 300-350 calories per portion. Its straightforward 20-minute prep and 30-minute baking time offer a convenient and satisfying meal, featuring fluffy rice, blanched broccoli, and a rich cheddar cheese sauce that caters to diverse tastes. This versatile casserole is perfect for family dinners or potluck gatherings, providing a delightful balance of flavors and textures, with the option to customize with breadcrumbs for added crunch or fresh parsley for a garnish.

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Untitled design.png



Prep Time:

20 min

Cook Time:

30 min


  • 2 cups long-grain white rice

  • 4 cups chicken or vegetable broth

  • 4 cups broccoli florets (fresh or frozen)

  • 2 cups shredded sharp cheddar cheese

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 2 tablespoons butter

  • 2 tablespoons all-purpose flour

  • 2 cups milk (whole or 2% recommended)

  • 1/2 teaspoon dried thyme

  • Salt and black pepper to taste

  • 1/4 cup breadcrumbs (optional, for topping)

  • Fresh parsley, for garnish (optional)




  1. Cook the Rice: In a large saucepan, bring the chicken or vegetable broth to a boil. Add the rice, reduce the heat to low, cover, and simmer for about 15-20 minutes or until the rice is cooked. Fluff the rice with a fork and set it aside.

  2. Blanch the Broccoli: If using fresh broccoli, bring a large pot of water to a boil. Add the broccoli florets and cook for about 3 minutes. Drain and immediately transfer the broccoli to an ice water bath to stop the cooking process. Drain again and set aside.

  3. Preheat the Oven: Preheat your oven to 350°F (175°C).

  4. Prepare the Cheese Sauce: In a saucepan, melt the butter over medium heat. Add the finely chopped onion and cook until it's soft and translucent, about 2-3 minutes. Stir in the minced garlic and cook for an additional minute. Sprinkle in the flour and cook, stirring constantly, for about 1-2 minutes. Gradually whisk in the milk to form a smooth sauce. Cook until the mixture thickens, about 5 minutes. Stir in the dried thyme, and season with salt and black pepper to taste.

  5. Assemble the Casserole: In a large mixing bowl, combine the cooked rice, blanched broccoli, and the cheese sauce. Mix well to ensure everything is evenly coated. Add 1 1/2 cups of shredded cheddar cheese and fold it into the mixture.

  6. Bake: Transfer the mixture to a greased 9x13-inch casserole dish. If desired, top with the remaining 1/2 cup of cheddar cheese and breadcrumbs for extra crunch. Bake in the preheated oven for about 30 minutes or until the casserole is hot and bubbly, with a golden-brown top.

  7. Garnish and Serve: Garnish with fresh parsley, if desired. Serve the Broccoli and Cheddar Rice Casserole hot, and enjoy your delicious, comforting meal!


Recommended to cook this in this ceramic casserole dish 9x13 inches.

A white ceramic casserole dish 9x13 inches

A black plate of Broccoli and Cheddar Rice casserole
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