When the casserole starts bubbling around the edges, the center still needs a little attention. I wait until it’s hot in the middle, too, so every scoop of Cheesy Broccoli Rice Casserole is warm and creamy instead of having a cool pocket beneath that cheesy top. The rice cooks on the stove first, which takes one big variable out of the oven time.
Then the broccoli and rice get folded into a homemade cheddar sauce made with butter, onion, flour, milk, and chicken broth. It’s a familiar combination, but the sauce is thick enough to cling to the grains and florets instead of pooling in the baking dish. A final sprinkle of cheddar melts on top while the casserole bakes, leaving bubbling edges and a rich, cheesy center.
Kitchen Note
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Thawed broccoli can hold onto more water than it looks like it should. Pat the florets dry before they go into the sauce; excess moisture can loosen the casserole and leave liquid around the edges.
Save this Cheesy Broccoli Rice Casserole for a cozy dinner with bubbling edges and a cheddar-covered top.
Why the Cheese Sauce Needs to Thicken Before the Rice Goes In
This casserole gets its creamy texture from a sauce built separately, not from rice simmering in liquid in the oven. The flour cooks briefly in butter with the softened onion, then milk and chicken broth are whisked in until smooth. Letting that mixture simmer until thickened gives it enough body to coat the cooked rice and broccoli instead of soaking into them.
That order also makes the oven time easier to judge. The rice is already cooked before it meets the sauce, and the cheese is melted into the sauce before anything goes into the baking dish. The 25 to 30 minutes in the oven warms the assembled casserole through and brings the edges to a bubble. If the sauce still looks thin in the saucepan, give it the full simmering time before adding the rice; baking isn’t a substitute for thickening it on the stove.
What the Rice, Broccoli, and Sharp Cheddar Bring to the Casserole
- Long-grain white rice — Its grains stay distinct once cooked, so the casserole is hearty without turning into a sticky mass. A standard store-brand rice works well; the important detail is using long-grain white rice and cooking it before assembly. Other grains need different cooking times and liquid ratios, so they aren’t direct swaps here.
- Frozen broccoli florets — Frozen florets make the vegetable portion easy to portion and give the casserole pieces that hold their shape. There’s no need to seek out a premium brand. Thaw them and pat them dry before mixing; the florets should be ready to stir in, not icy or dripping.
- Sharp cheddar — The sharpness gives the sauce enough cheese flavor to stand up to the rice and broccoli. A supermarket block is fine, and the recipe uses the cheese in two places: most melts into the sauce, while the rest goes over the top. Pre-shredded cheddar is convenient and works, though it may not melt quite as smoothly as cheese shredded at home.
- Whole milk and chicken broth — Whole milk gives the sauce richness, while low-sodium chicken broth adds a savory note without making it overly salty. For a version without chicken broth, use water in its place; the finished sauce will taste milder. The milk is doing more than adding liquid, so a thin non-dairy drink isn’t a like-for-like replacement.
- Butter, onion, and all-purpose flour — These ingredients build the sauce base: butter carries the softened onion, and flour thickens the milk and broth. The onion only needs to soften, so finely chopping it helps it blend into the sauce rather than leaving large pieces. All-purpose flour is the thickener used here; swapping it for another flour can change how the sauce thickens.
- Dry mustard — A small amount gives the cheddar sauce a subtle savory edge without making the casserole taste strongly of mustard. If you prefer a simpler, gentler cheese flavor, leave it out; the sauce will still thicken and the cheddar will remain the main flavor.
From Stovetop Rice and Sauce to a Bubbling 9×13 Casserole
Cook the Rice Until the Water Is Absorbed
Combine the rice and water in a medium saucepan and bring them to a boil. Cover the pan, reduce the heat to low, and cook for 15 to 18 minutes, until the water is absorbed. Take the pan off the heat and leave it covered for 5 minutes; keep the lid on during the rest.
Soften the Onion and Cook the Flour
Heat the oven to 350°F and coat a 9×13-inch baking dish with nonstick cooking spray. Melt the butter in a large saucepan over medium heat, then add the finely chopped onion and cook for 4 to 5 minutes, stirring occasionally, until softened. Stir in the flour and cook for 1 minute. Don’t let the flour sit untouched in the pan; stirring helps it combine with the butter.
Whisk the Cheddar Sauce Until Thick
Gradually whisk in the milk and chicken broth until the mixture is smooth. Bring it to a simmer and cook for 4 to 6 minutes, whisking often, until thickened. Stir in the salt, black pepper, and dry mustard, then add 1 1/2 cups of the cheddar. Keep stirring until the cheese melts into the sauce.
Fold, Top, and Bake Until Hot in the Center
Stir the cooked rice and thawed, patted-dry broccoli into the cheese sauce, then spread the mixture in the prepared dish. Sprinkle the remaining 1/2 cup cheddar over the top. Bake for 25 to 30 minutes, until it’s bubbling around the edges and hot in the center. Let the casserole stand for 5 minutes before serving.
Two Small Changes That Shift the Casserole’s Flavor
Make it without chicken broth
Replace the 1 cup of low-sodium chicken broth with 1 cup water. The sauce will have a milder, less savory taste, while the milk and cheddar still give it a creamy texture. This removes the chicken-based broth, but the casserole still contains dairy.
Keep the cheddar flavor extra mellow
Leave out the dry mustard for a softer, simpler cheese flavor. The sauce will still thicken from the flour, and the cheddar remains the defining taste; you’ll just lose the small savory accent that mustard adds.
Storage and Reheating
- Refrigerator: Refrigerate leftovers within 2 hours and keep them for 3 to 4 days. The rice and sauce will firm up as they chill.
- Freezer: Freeze cooled portions in airtight freezer-safe containers for up to 2 to 3 months. Thaw overnight in the refrigerator for more even reheating.
- Reheating: Warm a portion in the microwave in short bursts, or cover the baking dish with foil and reheat it in a 350°F oven until hot throughout. Check that the center reaches 165°F; reheating uncovered can dry out the edges before the middle is warm.
Questions That Come Up When This Casserole Goes Into the Oven
Cheesy Broccoli Rice Casserole
Ingredients
Equipment
Method
- Heat the oven to 350°F.
- Coat a 9x13-inch baking dish with nonstick cooking spray.
- Combine the rice and water in a medium saucepan and bring to a boil.
- Cover, reduce the heat to low, and cook for 15 to 18 minutes, until the water is absorbed.
- Remove the rice from the heat and let stand, covered, for 5 minutes.
- Melt the butter in a large saucepan over medium heat.
- Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
- Stir in the flour and cook for 1 minute.
- Gradually whisk in the milk and chicken broth until smooth.
- Bring to a simmer and cook for 4 to 6 minutes, whisking often, until thickened.
- Stir in the salt, pepper, dry mustard, and 1 1/2 cups of the cheddar until the cheese melts.
- Stir the cooked rice and broccoli into the cheese sauce.
- Spread the mixture in the prepared baking dish.
- Sprinkle with the remaining 1/2 cup cheddar.
- Bake for 25 to 30 minutes, until bubbling around the edges and hot in the center.
- Let stand for 5 minutes before serving.
