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Broccoli Cheese Rice Casserole

Broccoli cheese rice casserole with tender steamed broccoli and fluffy rice baked in a velvety sharp cheddar sauce until golden and bubbly. Creamy, cheesy layers come together on a single sheet-pan style bake for an easy holiday side.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Rice
  • 3 cup hot cooked rice
Broccoli
  • 4 cup small broccoli florets, steamed until tender
Butter
  • 2 tbsp butter
Onion
  • 1 small onion, finely chopped
Dairy base
  • 2 cup milk
  • 1 egg, beaten
Cheese sauce
  • 2 cup shredded sharp cheddar cheese
  • 0.25 tsp salt
  • 0.25 tsp pepper
  • 0.25 tsp paprika

Equipment

  • 1 sheet pan
  • 1 saucepan
  • 1 casserole dish

Method
 

Prep and assemble
  1. Preheat the oven to 350F and lightly grease a casserole dish with butter or nonstick spray for easy release.
  2. Place the hot cooked rice and steamed broccoli florets in a large bowl so the broccoli is evenly distributed through the casserole.
Make the cheddar cheese sauce
  1. Melt the butter in a saucepan over medium-low heat and sauté the finely chopped onion for 3-4 minutes until soft and fragrant, with no browning.
  2. Add the milk and the beaten egg to the saucepan and stir well to combine into a smooth, lightly thickened base.
  3. Stir in the shredded sharp cheddar cheese, salt, pepper, and paprika, cooking and stirring until the cheese fully melts into a velvety sauce.
Bake
  1. Pour the cheese mixture over the rice and broccoli and stir until coated evenly so every bite stays creamy.
  2. Transfer to the prepared dish and bake uncovered at 350F for 30 minutes until golden on top and bubbly around the edges.

Notes

For the creamiest texture, use hot cooked rice and freshly steamed broccoli so the sauce coats right away. Refrigerate leftovers in a covered container for up to 3 days; reheat in the oven at 325F until warmed through. Freeze is not recommended because the milk and cheese can separate after thawing. For a dairy-lite option, use evaporated skim milk and reduced-fat cheddar (choose a melting brand) while keeping the cook times the same.