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This comforting broccoli cheese rice casserole recipe is loaded with fluffy rice and tender broccoli and covered in a gooey cheese sauce. It’s perfect as a side dish, but my family loves it as a main course!
Looking for more hearty vegetable sides? Try my cauliflower casserole, butter beans, and cabbage steaks next.
My cheesy broccoli rice casserole is probably the only way to get certain members of my family to get their veggies in. It’s no surprise, really, because once you add cheese to a dish, it instantly becomes even more palatable.
I actually first developed this recipe when I was watching my carbs, using cauliflower rice as the base. I’ve adapted it now to work with any cooked rice or an option to skip the rice completely, too!
Table of Contents
Why I love this recipe
- Simple ingredients. 7, to be exact, and you probably have most of them on hand already.
- Versatile. Enjoy it as is for a veggie-heavy side dish, or fold in some protein for a one-pot meal.
- Addictively cheesy. No one in my family can resist the layers of melted cheese. Even the die-hard veggie haters come back for seconds!
- Ridiculously easy to make. Prep time is practically non-existent, and you only need one pot and one baking dish to make the entire recipe.
- NO soup mix. Most recipes call for either cream of mushroom soup or cream of chicken soup, but not this one!
Ingredients needed
- Broccoli. Use frozen or fresh broccoli florets. You’ll want to chop it into bite-sized pieces and steam until tender. Make sure they’ve cooled completely beforehand.
- Cooked rice OR cauliflower rice. Make your own by grating a head of fresh cauliflower, or buy pre-made cauliflower rice instead. If you’re not strictly low-carb, you can use white rice or brown rice instead.
- Salt and pepper. To taste.
- Mozzarella cheese. Use freshly grated cheese if possible since I find it melts smoother. Also, pre-shredded cheeses tend to clump up and dry out my casseroles.
- Cream cheese. Softened to room temperature. Please do not use low-fat or fat-free cream cheese, or else the cheese mixture will be too wet.
- Garlic. Please freshly mince it, don’t use the dried kind.
- Butter. Unsalted.
How to make broccoli cheese rice casserole
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Add butter to a skillet over medium heat. Add the garlic and cook until fragrant.
Step 2- Make the sauce. Lower the heat, add the cream cheese, and melt until smooth. Turn off the heat, fold through the cheese, and mix until combined.
Step 3- Assemble. Transfer the mixture to the prepared baking dish. Spread it out evenly.
Step 4- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Arman’s recipe tips
- Short on time? Steam the broccoli and cauliflower rice in the microwave, then fold everything together and pour it directly into your casserole dish. You can also make my air fryer broccoli if you want crispy, tender broccoli.
- Use other kinds of cheese, like sharp cheddar cheese, Monterey Jack, or parmesan cheese. One of my friends has made this with Velveeta cheese, but I can’t vouch for it. myself (sorry, I’m not a fan!).
- Add some protein. When I need a heartier, well-rounded dish, I’ll fold in shredded rotisserie chicken, ground turkey, ground beef, or crispy bacon.
- Amp up the veggies. Add cauliflower, chopped mushrooms, or even some zucchini.
- Add a crunch factor. Top the casserole with crushed Ritz crackers, panko bread crumbs, or low-carb breadcrumbs before baking to create a fun balance of textures.
Storage instructions
To store: Store the leftovers in an airtight container in the refrigerator for 3 to 4 days.
To freeze: Let the casserole cool completely, then cover the baking dish with a lid and place in the freezer for up to 1 month. Either thaw it overnight before reheating or bake it from frozen (just add an extra 5 to 10 minutes to the bake time).
To reheat: Microwave leftovers in 30-second intervals or pop the entire casserole dish in a 350F oven until warm and bubbly (about 15 to 25 minutes).
What to serve with this
Equally hearty proteins are the best accompaniments to broccoli rice casserole. While I could eat it all by itself, you’re better off pairing it with:
Frequently asked questions
Yes, you can! All you do is omit the rice and add an extra cup of broccoli to compensate.
I purposely developed this recipe without using soup. If you add it to the base, the overall casserole will be too soggy.
More hearty casseroles you’ll love
- Zucchini casserole
- Spaghetti squash casserole
- Butternut squash casserole
- Healthy sweet potato casserole
- Or any of my casserole recipes
Broccoli Cheese Rice casserole
Ingredients
- 2 cups cooked rice or cauliflower rice
- 4 cups cooked broccoli
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons butter
- 2 cloves garlic minced
- 8 ounces cream cheese softened
- 1 1/2 cups cheese shredded
Instructions
- Preheat the oven to 180C/350F. Grease a 9 x 13-inch pan with cooking spray and spread the broccoli and rice on it.
- Melt the butter in a skillet over medium heat. Add the garlic and cook until fragrant. Lower the heat, add the cream cheese, then melt until smooth. Turn off the heat. Gently fold through the cheese until combined and smooth.
- Cover the broccoli mixture with the cheese sauce, ensuring everything is fully coated.
- Bake the casserole for 20 minutes, or until golden on top.
Notes
Nutrition
Originally published September 2020, updated and republished November 2024
Okay and also this if you can respond. Can I put cottage cheese instead of cream cheese?
Which cheese shredded you suggest? Parmesan?