Cheesy Broccoli Rice Casserole

This Cheesy Broccoli Rice Casserole recipe is the creamy comfort side dish that disappears first at every table, and it earns that spot with real flavor, not just melted cheese. Tender broccoli, buttery garlic onions, and fluffy rice get folded into a velvety two-cheese sauce, then baked until bubbling.

Here are a few more side dish recipes you might enjoy: Creamy Cheddar Mashed Potatoes, Easy Carrot Soufflé, Southern Creamed Corn, Quick & Easy Creamed Spinach, and Southern Red Beans & Rice.

With the holiday season around the corner, many of us are searching for recipe ideas that everyone can enjoy. And if your table is anything like mine, it is filled to the brim with sides! Perfect with any main course or entree, a cheesy casserole will never steer you wrong.

Here’s what sets my version apart: balance. Sharp cheddar adds flavor and depth, Monterey Jack delivers that stretchy cheese pull, and a teaspoon of cumin adds earthy warmth that makes people ask, “What’s in this?” A splash of heavy cream softens the canned soup’s saltiness, so every bite tastes rich and rounded instead of heavy. It’s a meatless dish built entirely from pantry staples, and once you understand the why behind each step, you’ll never make Broccoli Rice Casserole any other way.

Ingredients You’ll Need to Make Cheesy Broccoli Rice Casserole:

Every ingredient here has a job. Here’s what each one brings to the dish, in the order you’ll use them.

• Cooked rice: The sturdy, starchy foundation. Long-grain white rice stays fluffy and distinct, soaking up sauce without turning to mush.
• Butter: Carries flavor and adds richness. A little goes into the pan for sautéing; the rest is melted into the filling for a rounded finish.
• White onion: Sweet aromatics that balance the salty canned soups and sharp cheese.
• Minced garlic: Adds an aromatic punch that comes to life in the hot butter.
• Broccoli florets: The fresh green vegetable that keeps the casserole from feeling one-dimensional. Fresh or frozen both work.
• Condensed cream of broccoli soup: A shortcut sauce base that doubles down on the broccoli flavor.
• Condensed cream of celery soup: Adds a subtle, savory veggie flavor, like a classic mirepoix (a foundational flavor base in French cuisine made from diced onions, carrots, and celery gently cooked in butter or oil) in a can.
• Heavy whipping cream: Loosens thick soups into a pourable sauce and reduces saltiness.
• Sharp cheddar cheese: The flavor star. Who doesn’t love cheddar cheese?
• Monterey Jack cheese: The melter. Mild and buttery, it gives the casserole its creamy, stretchy texture.
• Seasonings (sea salt, black pepper, ground cumin, garlic powder): Salt seasons the vegetables from the inside, pepper adds subtle heat, cumin lends an earthy flavor, and garlic powder distributes savory garlic flavor evenly through every bite.

How to Make Cheesy Broccoli Rice Casserole:

Preheat and prep. Preheat the oven to 350°F. Lightly grease a 9×13-inch casserole dish (paid link) with butter or cooking spray.

Cook the rice. Cook 1⅓ cups uncooked rice according to the package directions; it should yield about 4 cups cooked. Fluff with a fork and spread it out to cool slightly while you cook the vegetables. Steam escaping now means fluffy, not gummy, rice later.

Sauté the aromatics. Melt 1 tablespoon of the butter in a large skillet or pot over medium heat. Add the onion and cook for 3 to 4 minutes, until soft and translucent. Stir in the garlic and cook for 30 seconds, just until fragrant. Adding garlic after the onion keeps it from scorching and turning bitter.

Steam the broccoli. Add the broccoli and sea salt, stir to coat, then cover and cook for 8 to 10 minutes for fresh broccoli or 10 to 12 minutes for frozen, stirring once or twice, until bright green and just tender. It will finish softening in the oven, so stop before it turns mushy. Pour off any excess liquid.

Build the filling. Melt the remaining 3 tablespoons of butter. In a large bowl, combine the cooked rice, broccoli mixture, melted butter, both soups, heavy cream, 1 cup cheddar, all the Monterey Jack, black pepper, cumin, and garlic powder. Gently fold until evenly coated; folding rather than stirring hard keeps the rice grains intact.

Assemble. Spread the mixture evenly in the prepared dish, then sprinkle the remaining 1 cup cheddar over the top.

Bake. Bake uncovered for 30 minutes, until the edges bubble and the cheese melts. For a deeper bronze crust, broil for 1 to 2 minutes at the end, watching closely.

Rest and serve. Let the casserole rest for 5 minutes so the sauce sets slightly, then serve hot.

Recipe Tips & Tricks

• Use day-old rice. Chilled leftover rice is drier and firmer, so it absorbs sauce without clumping. It’s the single best shortcut for this recipe.
• Shred your own cheese. Pre-shredded cheese is coated in anti-caking starch that dulls the melt. A block and a box grater give you a creamier, glossier sauce.
• Bloom the spices. For even more aroma, stir the cumin and garlic powder into the skillet with the garlic for the last 30 seconds of sautéing. Heat wakes up their oils.
• Cut florets small. Bite-size, 1-inch florets cook evenly.
• Taste before baking. The soups and cheese are salty, so taste the filling first.
• Make it a main. Fold in 2 cups of shredded rotisserie chicken for a complete one-dish dinner.
• Smart swaps:
  • Rice: Brown rice, jasmine rice, or a microwavable rice pouch all work; use 4 cups cooked.
  • Soups: Swap either soup for cream of mushroom or cream of chicken. Want to skip canned soup? Make a quick sauce with 3 tablespoons butter, 3 tablespoons flour, and 2½ cups milk, simmered until thick.
  • Cheese: Use Colby Jack, Gruyère, or pepper Jack (for a little kick) in place of the Monterey Jack.
  • Cream: Half-and-half or whole milk works for a lighter result.

Make-Ahead, Storage, and Reheating Tips

• Make ahead: Assemble the casserole through step 6, cover tightly, and refrigerate for up to 24 hours. Let it sit at room temperature for 20 minutes, then bake covered with foil for 20 minutes, then uncovered for 15 to 20 minutes, until hot in the center.
• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Freeze baked or unbaked casserole, tightly wrapped, for up to 3 months. Thaw overnight in the refrigerator before baking or reheating.
• Reheat in the oven: Cover with foil and warm at 350°F for 15 to 20 minutes. Start by adding a splash of milk or cream to restore the creamy texture, since rice absorbs moisture as it sits.
• Reheat in the microwave: Warm individual portions for 1 to 2 minutes, stirring halfway through, with a teaspoon of milk to keep it saucy.

The cherry on top of this casserole of nothing but these. My motto — the more cheese, the bigger the smiles on everyone’s face! Want to impress at your next holiday gathering? Try bringing this Cheesy Broccoli Rice Casserole to the party, sit back, and watch the joy happen.

Frequently Asked Questions

Can I use uncooked rice in this casserole?

No. This recipe doesn’t include enough liquid or baking time to cook raw rice, so the grains would stay hard. Always start with 4 cups of fully cooked rice.

Should I thaw frozen broccoli first?

There’s no need. Add frozen florets straight to the skillet and cover them for a couple of extra minutes. Just drain off any water they release so the casserole doesn’t turn watery.

How do I keep my broccoli rice casserole from being dry?

Don’t overbake it, and don’t skip the heavy cream, which keeps the sauce loose enough to coat every grain. If you’re using day-old rice or reheating leftovers, a splash of milk or cream restores the creamy texture.

Cheesy Broccoli Rice Casserole

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Cheesy Broccoli Rice Casserole with sharp cheddar, Monterey Jack, and tender broccoli. An easy, creamy side dish ready in about an hour.

• Total Time: 1 hour 10 minutes
• Yield: 8 1x

Ingredients

Units USM Scale 1/2x1x2x

• 4 cups cooked long-grain white rice (from 1 1/3 cups uncooked rice)
• 1/4 cup (4 tablespoons) butter, divided
• 1/2 cup chopped white onion
• 2 teaspoons minced garlic
• 16 ounces broccoli florets, fresh or frozen
• 1/2 teaspoon sea salt
• 1 (10 to 10.5-ounce) can condensed cream of broccoli soup, undiluted
• 1 (10 to 10.5-ounce) can condensed cream of celery soup, undiluted
• 1/2 cup heavy whipping cream
• 2 cups shredded sharp cheddar cheese, divided
• 2 cups shredded Monterey Jack cheese
• 1 teaspoon black pepper
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder

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Instructions

1. Preheat the oven to 350°F. Lightly grease a 9×13-inch casserole dish (paid link) with butter or cooking spray.
2. Cook 1⅓ cups uncooked rice according to the package directions; it should yield about 4 cups cooked. Fluff with a fork and spread it out to cool slightly while you cook the vegetables. Steam escaping now means fluffy, not gummy, rice later.
3. Melt 1 tablespoon of the butter in a large skillet or pot over medium heat. Add the onion and cook for 3-4 minutes, until soft and translucent. Stir in the garlic and cook for 30 seconds, just until fragrant. Adding garlic after the onion keeps it from scorching and turning bitter.
4. Add the broccoli and sea salt, stir to coat, then cover and cook for 8 to 10 minutes for fresh broccoli or 10-12 minutes for frozen, stirring once or twice, until bright green and just tender. It will finish softening in the oven, so stop before it turns mushy. Pour off any excess liquid.
5. Melt the remaining 3 tablespoons of butter. In a large bowl, combine the cooked rice, broccoli mixture, melted butter, both soups, heavy cream, 1 cup cheddar, all the Monterey Jack, black pepper, cumin, and garlic powder. Gently fold until evenly coated; folding rather than stirring hard keeps the rice grains intact.
6. Spread the mixture evenly in the prepared dish and sprinkle the remaining 1 cup of cheddar over the top.
7. Bake uncovered for 30 minutes, until the edges bubble and the cheese melts. For a deeper bronze crust, broil for 1 to 2 minutes at the end, watching closely.
8. Rest and serve. Let the casserole rest for 5 minutes so the sauce sets slightly, then serve hot.

Equipment

Casserole Dish

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12-Inch Skillet

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Glass Bowls

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(paid link)

Notes

Use day-old rice. Chilled leftover rice is drier and firmer, so it absorbs sauce without clumping. It’s the single best shortcut for this recipe.
Shred your own cheese. Pre-shredded cheese is coated in anti-caking starch that dulls the melt. A block and a box grater give you a creamier, glossier sauce.
Bloom the spices. For even more aroma, stir the cumin and garlic powder into the skillet with the garlic for the last 30 seconds of sautéing. Heat wakes up their oils.
Cut florets small. Bite-size, 1-inch florets cook evenly and nestle into every forkful.
Taste before baking. The soups and cheese are salty, so taste the filling first. 
Make it a main. Fold in 2 cups of shredded rotisserie chicken or diced ham for a complete one-dish dinner.
Smart swaps:
◦ Rice: Brown rice, jasmine rice, or a microwavable rice pouch all work; use 4 cups cooked.
◦ Soups: Swap either soup for cream of mushroom or cream of chicken. Want to skip canned soup? Make a quick sauce with 3 tablespoons butter, 3 tablespoons flour, and 2½ cups milk, simmered until thick.
◦ Cheese: Use Colby Jack, Gruyère, or pepper Jack (for a gentle kick) in place of the Monterey Jack.
◦ Cream: Half-and-half or whole milk works for a lighter result.

• Author: Eric Jones
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Side Dish
• Method: Baked
• Cuisine: American, Southern

Nutrition

• Calories: 510
• Sugar: 2 g
• Sodium: 1040 mg
• Fat: 33 g
• Saturated Fat: 19 g
• Carbohydrates: 34 g
• Fiber: 2 g
• Protein: 19 g
• Cholesterol: 93 mg