Go Back
To make a tasty Cheesy Broccoli Rice Casserole, gather these ingredients: - 1 cup uncooked brown rice - 2 cups vegetable broth - 3 cups fresh broccoli florets - 1 cup shredded sharp cheddar cheese - 1 cup sour cream - 1 cup milk - 1/2 cup diced onion - 2 cloves garlic, minced - 1 teaspoon onion powder - 1 teaspoon garlic powder - 1/2 teaspoon black pepper - 1/4 teaspoon salt - 1/2 cup breadcrumbs - 2 tablespoons olive oil - Cooking spray Using the right measurements is key. Here’s how to measure each item: - For rice, use a dry measuring cup. - Measure broth in a liquid measuring cup. - Use a standard cup for cheese, sour cream, and milk. - Dice onion finely for even mixing. - Mince garlic into small pieces for full flavor. - Measure spices with measuring spoons for accuracy. - Breadcrumbs should be packed gently in the cup. You can easily adjust this recipe to fit your needs: - Swap out brown rice for white rice or quinoa for a gluten-free option. - Use vegetable broth for a vegan-friendly dish or chicken broth for extra flavor. - Change sharp cheddar for mozzarella or a dairy-free cheese. - Replace sour cream with Greek yogurt for a healthier choice. - If you don’t have fresh broccoli, frozen broccoli works as well. - For a lower-fat version, use low-fat milk and cheese. {{ingredient_image_1}} First, set your oven to 350°F (175°C). This heat helps cook the casserole evenly. Next, take a 9x13 inch casserole dish and spray it with cooking spray. This step prevents sticking and makes cleaning easier later. Now, grab a medium saucepan and add 1 cup of uncooked brown rice and 2 cups of vegetable broth. Bring this to a boil over high heat. Once it bubbles, lower the heat to low, cover it, and let it simmer for about 45 minutes. This will make the rice tender and absorb the broth. While the rice cooks, fill a large pot with salted water and bring it to a boil. Add 3 cups of fresh broccoli florets to the pot. Blanch the broccoli for about 3 minutes. It should turn bright green. After that, drain the broccoli and quickly place it in a bowl of ice water. This stops the cooking and keeps it crisp. Once it's cool, drain the broccoli again and set it aside. In a large mixing bowl, combine the cooked rice, blanched broccoli, 1 cup of shredded sharp cheddar cheese, 1 cup of sour cream, and 1 cup of milk. Add in 1/2 cup of diced onion, 2 cloves of minced garlic, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, 1/2 teaspoon of black pepper, and 1/4 teaspoon of salt. Stir all the ingredients until they are well mixed. Pour the mixture into the prepared casserole dish. Spread it out evenly. In a small bowl, mix 1/2 cup of breadcrumbs with 2 tablespoons of olive oil until the breadcrumbs are coated. Sprinkle this mixture evenly over the top of the casserole. Now, bake it in the preheated oven for 30 to 35 minutes. It’s ready when the top is golden brown and bubbly. After baking, let it cool for a few minutes before serving. To cook brown rice well, rinse it first. This removes extra starch. Use a pot with a tight lid. Combine one cup of rice with two cups of vegetable broth. Bring it to a boil, then cover it. Lower the heat and let it simmer. This will take about 45 minutes. The rice should be tender and all broth absorbed. For a great cheese melt, choose sharp cheddar. Shred it fresh for the best texture. Add the cheese to the rice and broccoli mix while it's still warm. This helps it melt evenly. Do not add it too soon; it may clump. For extra cheesy goodness, add a bit more cheese on top before baking. Blanching broccoli is key. Boil it for just three minutes. It should be bright green and crisp. Then, quickly transfer it to ice water. This stops the cooking right away. Drain it well before adding to the casserole. This keeps the broccoli from getting mushy. Serve the casserole warm for the best taste. A sprinkle of fresh parsley adds color and flavor. For extra richness, drizzle melted cheese on top before serving. Pair it with a light salad or crusty bread. This adds balance and makes the meal feel complete. Pro Tips Use Fresh Broccoli: Fresh broccoli florets provide a vibrant color and crunch that frozen broccoli cannot match, enhancing the texture of the casserole. Cheese Variations: Experiment with different types of cheese such as Monterey Jack or Gouda for a unique flavor twist. Make Ahead: Prepare the casserole a day in advance and refrigerate it. Just pop it in the oven when ready to serve for an easy meal. Breadcrumb Topping: For extra crunch, consider adding grated Parmesan cheese to the breadcrumb mixture before sprinkling it over the casserole. {{image_2}} If you want a vegetarian twist, you can add more veggies. Try mixing in bell peppers, carrots, or mushrooms. These options add bright colors and flavors. You could also use a cream of mushroom soup instead of sour cream. This change keeps the dish creamy and rich without meat. For a heartier meal, chicken or ham works great. Cooked and diced chicken breast adds protein and makes it more filling. If you prefer ham, use diced leftovers or pre-cooked ham. Both options blend well with cheese and broccoli. Just mix them in with the other ingredients before baking. You can switch up the cheese for new flavors. Try using mozzarella for a milder taste. If you want a bit of spice, pepper jack cheese is a fun option. Mixing different cheeses can also create a unique flavor profile. Feel free to experiment with your favorite cheeses to find the perfect combo. After you enjoy your Cheesy Broccoli Rice Casserole, let it cool. Place leftovers in an airtight container. This helps keep the flavors fresh. Store it in the fridge for up to 3 days. Make sure to cover the dish well if you keep it in the original pan. When you are ready to eat your leftovers, preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish. Add a splash of milk to keep it moist. Cover it with foil to prevent drying out. Heat for about 20 minutes or until it’s hot. You can also reheat slices in the microwave. Heat for 1-2 minutes, checking every 30 seconds. If you want to save it for later, freezing is a great option. Use a freezer-safe container or wrap it tightly in plastic wrap. Be sure to label the container with the date. The casserole can last in the freezer for up to 3 months. When you are ready to eat it, thaw in the fridge overnight. Then, reheat as mentioned above for the best taste. Yes, you can make this casserole ahead of time. Prepare it up to the baking step. Cover it and store it in the fridge. When you're ready to eat, just bake it. You might need to add a few extra minutes to the baking time. Leftovers of Cheesy Broccoli Rice Casserole can last in the fridge for about 3 to 5 days. Make sure to store it in an airtight container. This keeps it fresh and tasty for your next meal. This casserole pairs well with many dishes. I love serving it with a fresh salad or grilled chicken. You can also add some crusty bread. These sides balance the flavors and add texture. Yes, you can use frozen broccoli. Just thaw it before adding it to the casserole. You can skip the blanching step. Frozen broccoli is convenient and will still taste great in the dish. This blog post shared all you need to know about making Cheesy Broccoli Rice Casserole. We covered the ingredients, cooking steps, and helpful tips for success. I provided variations for different diets and clear storage info to keep leftovers tasty. My final thoughts? This dish is flexible and enjoyable for everyone. With a bit of prep, you can create a warm, cheesy meal that satisfies all tastes. Enjoy cooking and share it with others!

Cheesy Broccoli Rice Casserole

A creamy and cheesy casserole packed with broccoli and brown rice, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 cup uncooked brown rice
  • 2 cups vegetable broth
  • 3 cups fresh broccoli florets
  • 1 cup shredded sharp cheddar cheese
  • 1 cup sour cream
  • 1 cup milk
  • 0.5 cup diced onion
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 0.5 teaspoon black pepper
  • 0.25 teaspoon salt
  • 0.5 cup breadcrumbs
  • 2 tablespoons olive oil
  • 1 spray cooking spray

Instructions
 

  • Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch casserole dish with cooking spray.
  • In a medium saucepan, combine the brown rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes or until the rice is tender and broth is absorbed.
  • While the rice is cooking, bring a large pot of salted water to a boil. Add the broccoli florets and blanch for about 3 minutes until bright green. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Once cooled, drain again and set aside.
  • In a large mixing bowl, combine the cooked rice, blanched broccoli, shredded cheddar cheese, sour cream, milk, diced onion, minced garlic, onion powder, garlic powder, black pepper, and salt. Stir until well mixed.
  • Pour the mixture into the prepared casserole dish, spreading it evenly.
  • In a small bowl, combine the breadcrumbs and olive oil, mixing until the breadcrumbs are coated. Sprinkle the breadcrumb mixture evenly over the casserole.
  • Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and bubbly.
  • Remove from the oven and let cool for a few minutes before serving.

Notes

Serve warm, garnished with a sprinkle of fresh parsley for color. For added texture, consider drizzling a little extra melted cheese on top right before serving.
Keyword broccoli, casserole, cheesy, vegetarian