There's something so comforting about a warm, cheesy dish that also sneaks in some greens. This Cheddar Broccoli Rice Casserole Recipe is exactly that—rich, creamy, and loaded with tender broccoli and sharp cheddar, making it an all-time family favorite that’s surprisingly simple to whip up any night of the week.

The dish is a baked casserole in a white rectangular dish, with a bright orange melted cheese layer on top. Below the cheese, there is a mixture of white rice and green broccoli pieces visible, giving the dish a textured look with small chunks of vegetables spread throughout. The cheese on top is smooth and slightly bubbly, covering the entire surface except where a black spatula lifts a portion, revealing the creamy, mixed layers underneath. The edges of the casserole dish show some browned spots where the cheese has baked slightly. The background surface is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cheddar Broccoli Rice Casserole Recipe
Top Tip
How to Serve Cheddar Broccoli Rice Casserole Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheddar Broccoli Rice Casserole Recipe

Why You'll Love This Recipe

I still remember the first time I made this casserole—my kitchen filled with the cozy aroma of bubbling cheese and buttery onions, and each bite felt like a warm hug. It’s the kind of dish that brings people together without any fuss.

Simple ingredients: You can probably find everything in your pantry and freezer already, making it a stress-free meal option.
Comfort food with veggies: The broccoli adds freshness and nutrients without overpowering the creamy, cheesy goodness.
Customizable: It’s easy to swap out ingredients to suit what you have or your dietary needs.
Great leftovers: This casserole tastes even better the next day and reheats beautifully.

The image shows a white square baking dish filled with a layered casserole. The bottom layer is made of small green broccoli pieces mixed with creamy white mashed potatoes, creating a soft and chunky texture. The top layer has melted cheddar cheese spread evenly across the dish, giving it a bright orange color with smooth, slightly bubbly spots. The dish is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here has its starring moment in this casserole. From the rich cheddar melting into the creamy sauce to the tender broccoli adding texture and nutrition, these components come together in perfect harmony. When shopping, I always opt for sharp cheddar and frozen broccoli—convenient and flavorful!

Flat lay of fresh green broccoli florets, a simple white ceramic bowl of cooked white rice, a small white bowl filled with shredded sharp cheddar cheese, one whole yellow onion with smooth skin, two uncracked garlic cloves, a few cubes of pale yellow butter arranged neatly, a small white bowl with all-purpose flour, a small white bowl of whole milk, and small white bowls containing fine salt, smoked paprika, cayenne pepper, and freshly cracked black pepper, all ingredients fresh and natural, balanced symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Frozen broccoli florets: Using frozen makes prep quick—they’re partially cooked and easy to chop smaller once thawed.
Cooked rice: White or brown works; using chilled rice helps keep the casserole from becoming mushy.
Cheddar cheese: Choose medium or sharp cheddar for maximum flavor impact.
Yellow onion: Adds sweetness and depth when softened in butter.
Garlic cloves: A little savory punch to balance the richness.
Butter: Essential for making that creamy roux base.
All-purpose flour: Thickens the sauce nicely without clumps.
Whole milk: For a luscious, creamy sauce; you can experiment with lower fat, but the richness will vary.
Salt and spices (smoked paprika, cayenne, black pepper): They elevate the flavor, adding subtle warmth and complexity.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing with this recipe depending on the season and what’s in my fridge. Don’t be shy to mix in other veggies or swap the cheese to your favorite type. It’s your casserole—make it yours!

Variation: I’ve tried adding cooked mushrooms or swapping broccoli for cauliflower for a twist. Both bring lovely textures and flavors!
Dietary tweak: Use lactose-free milk or dairy-free cheese to make it allergy-friendly, just expect a slight change in creaminess.
Make it spicy: If you like heat, bump up the cayenne or add a dash of hot sauce to the sauce before mixing.

Step-by-Step: How I Make Cheddar Broccoli Rice Casserole Recipe

Step 1: Prep the Broccoli & Rice

First, thaw your frozen broccoli and chop it into bite-sized pieces. Doing this ahead makes everything mix more evenly. Add the broccoli and cooled cooked rice to a large bowl, along with about 1.5 cups of shredded cheddar cheese. This tricks the casserole into extra cheesy goodness throughout, not just on top. Trust me, it’s worth it!

Step 2: Build the Creamy Sauce

Preheat your oven to 350ºF. Finely dice the onion and mince the garlic, then sauté both in butter over medium heat until the onion is soft and translucent — roughly 2 to 3 minutes. Stir in the flour and cook it into a light golden paste; this makes the roux, the magic base for the creamy sauce. Slowly whisk in the milk and keep stirring until it thickens to a smooth, creamy texture. Then, season generously with salt, smoked paprika, cayenne, and fresh black pepper. This sauce packs all the flavor punch that brings the whole dish to life.

Step 3: Combine & Bake

Pour that luscious sauce over the rice, broccoli, and cheese mixture. Mix everything evenly, then spread it in a 9×9 casserole dish. Sprinkle the remaining cheddar cheese on top, and into the oven it goes for about 35 minutes. You’ll know it’s ready when the cheese bubbles and turns golden brown around the edges. Let it cool just a bit before serving—this helps everything set up nicely.

Top Tip

After making this casserole dozens of times, a few tricks really helped me nail the texture and flavor every single time—no soggy rice, no bland bites.

Chill your cooked rice: It prevents the rice from breaking down and getting mushy when baked with sauce.
Don’t skimp on seasoning: The sauce carries all the flavor, so be generous with salt and spices before mixing it in.
Use sharp cheddar: It melts beautifully and gives the casserole its signature tangy bite.
Let it rest before serving: This helps the casserole firm up, making it easier to cut and serve.

How to Serve Cheddar Broccoli Rice Casserole Recipe

cheddar broccoli rice - Serving Suggestion

Garnishes

I often sprinkle chopped fresh parsley or chives on top before serving—not just for a pop of color but also a fresh, herbal note that cuts through the richness. A few crumbled tortilla chips or toasted breadcrumbs add a lovely crunch if you want texture contrast.

Side Dishes

This casserole works great as a hearty side or main. I love pairing it with a crisp green salad dressed with lemon vinaigrette or some roasted chicken for extra protein. Garlic bread on the side is a family favorite too!

Creative Ways to Present

For holiday dinners or potlucks, I’ve made individual portions in ramekins for a fancy touch. You can even turn leftovers into stuffed peppers or bake it in muffin tins for convenient, portable servings perfect for lunchboxes.

Make Ahead and Storage

Storing Leftovers

Leftover Cheddar Broccoli Rice Casserole keeps beautifully in an airtight container in the fridge for up to 4 days. I always let it cool completely before refrigerating to prevent sogginess.

Freezing

You can freeze this casserole successfully! Just portion it into freezer-safe containers before baking or after cooling fully post-bake. When ready, thaw overnight in the fridge and reheat in the oven to keep that crispy cheese topping.

Reheating

To reheat, I prefer the oven at 350ºF, covered with foil to prevent drying out. Microwave works in a pinch, but you lose a bit of that lovely baked texture.

Frequently Asked Questions:

Can I use fresh broccoli instead of frozen?

Absolutely! If using fresh broccoli, blanch it in boiling water for 2 minutes, then drain well before adding it to the casserole to ensure the texture stays just right.

What type of cheese works best for this recipe?

Medium or sharp cheddar cheese is your best bet for bold flavor and great melting qualities. Mild cheddar tends to make the casserole less flavorful, while stronger cheeses like aged cheddar bring even more depth.

Can I make this recipe gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the sauce, and be sure to use gluten-free broth or seasonings if you add any extra ingredients.

How long does the casserole keep in the fridge?

Stored properly in an airtight container, the casserole will stay fresh for up to 4 days in the refrigerator. Reheat gently to preserve its creamy texture and cheesy top.

Final Thoughts

This Cheddar Broccoli Rice Casserole Recipe has been a reliable dish in my rotation for years—it’s easy, satisfying, and just downright delicious. I hope you’ll give it a try and make it your own, whether for weeknight dinners or cozy weekend meals with friends. Once you taste that cheesy, veggie-packed goodness, I bet it’ll become a favorite in your home too.