Cheesy Broccoli Rice Casserole

This Cheesy Broccoli Rice Casserole is about to become your new obsession. With its gooey cheese sauce, tender broccoli, and fluffy rice all baked to golden perfection, this dish hits all the right notes. It’s the kind of recipe that makes people hover around the table for seconds (or thirds—no judgment here).

What makes this casserole special is the combination of sharp cheddar and gouda cheeses that create the most luxurious sauce imaginable. The homemade cheese sauce (no canned soup here!) wraps around every grain of rice and piece of broccoli, while the toasted breadcrumb topping adds the perfect crispy contrast. Trust me, even the veggie-skeptics at your table will be reaching for more.

Ingredients

For the Base:

• 3-4 cups cooked rice (white or brown)
• 1 lb fresh broccoli (florets and 2/3 of stems)
• 1 medium onion (approximately 2 cups chopped)
• 2 cloves garlic, minced

For the Cheese Sauce:

• ¼ cup unsalted butter
• ¼ cup all-purpose flour
• 1.5 cups milk (2% or whole)
• ½ cup vegetable broth
• ½ tsp sea salt
• ¼ tsp black pepper
• ¼ tsp paprika
• ¼ tsp cayenne pepper
• ⅛ tsp nutmeg or allspice (optional)
• 4 oz gouda cheese, freshly grated
• 4 oz sharp cheddar cheese, freshly grated

For the Topping:

• 1 TBSP butter
• ¼-⅓ cup Italian seasoned breadcrumbs
• Fresh chopped parsley for garnish (optional)

Steps

1. First, cook your rice using your preferred method. For best results, cook until just tender (about 15-20 minutes for white rice or 35-40 minutes for brown rice). The rice should be fluffy but not mushy, as it will continue to absorb moisture in the casserole.
2. While the rice cooks, prepare the broccoli. Roughly chop 1 lb of broccoli florets and stems (discard only the toughest bottom portion of the stem). You’ll need about 4 cups total. Cook the broccoli until it’s bright green but still firm (3-4 minutes if blanching in boiling water or 5-6 minutes if steaming). Immediately transfer to cold water to stop the cooking process—this prevents the broccoli from becoming mushy in the final dish.
3. Preheat your oven to 350°F (175°C). Position a rack in the center of the oven for even heat distribution.
4. Finely dice the onion (pieces should be about ¼ inch) and mince the garlic. The small size ensures they’ll cook quickly and distribute evenly throughout the casserole.
5. Heat a medium sauce pot over medium heat and add ¼ cup butter. Once melted (but not browned), add the diced onion and minced garlic. Cook until the onions are soft and translucent, about 4-5 minutes, stirring occasionally to prevent browning.
6. Add ¼ cup flour to the pot and stir continuously to form a paste (roux). Continue stirring and cooking for about 2 minutes, or until the mixture turns a light golden brown. Use a whisk for this step to prevent lumps and avoid burning. The browning process cooks off the raw flour taste and creates a thickening agent for your sauce.
7. Gradually pour in 1.5 cups milk and ½ cup vegetable broth while whisking constantly. This gradual addition is crucial to prevent lumps. Continue whisking while the mixture heats, allowing it to reach a gentle simmer and thicken to a gravy-like consistency (about 3-5 minutes). You’ll know it’s ready when the sauce coats the back of a spoon and a line drawn through it with your finger remains clear.
8. Remove the pot from heat and season with ½ tsp sea salt, ¼ tsp black pepper, ¼ tsp paprika, and ¼ tsp cayenne pepper. Add ⅛ tsp nutmeg or allspice if using. The sauce should be well-seasoned as it will flavor the entire casserole.
9. Gradually add half of your grated cheese (2 oz gouda and 2 oz cheddar) to the sauce, stirring until completely melted and smooth. Taste and adjust seasonings if needed—this is your only chance to perfect the flavor before assembly.
10. In a large mixing bowl, combine the cooked rice, broccoli, and cheese sauce. Fold gently until everything is evenly coated. The mixture should be creamy but not soupy.
11. Coat an 8×8 or 9×9 casserole dish with non-stick spray (or butter), then spread the mixture evenly in the dish. Press down lightly to eliminate air pockets. Top with the remaining shredded cheese, distributing it evenly for maximum coverage.
12. In a small skillet over medium-low heat, melt 1 TBSP butter. Add ¼-⅓ cup breadcrumbs and stir constantly while toasting until golden brown, about 2-3 minutes. Immediately sprinkle the toasted breadcrumbs over the casserole for a crispy topping.
13. Bake the casserole for 35 minutes, or until you see light browning around the edges and on top. The casserole should be bubbling around the edges and the center should reach 165°F (74°C) when tested with an instant-read thermometer.
14. Allow the casserole to rest for 5-10 minutes before serving. This resting period helps the sauce set slightly and makes serving easier. Garnish with fresh chopped parsley if desired.

Smart Swaps

• Replace half the rice with cauliflower rice to reduce carbs while maintaining volume
• Swap whole milk for unsweetened almond milk and increase the flour to ⅓ cup for a lighter version
• Use gluten-free flour and gluten-free breadcrumbs for a celiac-friendly option (1:1 ratio)
• Try smoked gouda instead of regular for a deeper, more complex flavor profile

Make It Diabetes-Friendly

• Use brown rice instead of white to lower the glycemic index (reduces impact by approximately 20%)
• Replace ¼ cup of the rice with 1 cup of additional vegetables like cauliflower or bell peppers to reduce carbs by about 10g per serving
• Choose unsweetened almond milk instead of dairy milk to cut carbs by 6g per serving
• Add 1 tablespoon of ground flaxseed to the breadcrumb topping to increase fiber, which slows carbohydrate absorption

Pro Tips

• Grate your cheese from blocks rather than using pre-shredded varieties—they melt much better and don’t contain anti-caking agents
• For make-ahead prep, assemble everything but don’t bake—refrigerate for up to 24 hours, then add an extra 10 minutes to the baking time
• For extra flavor, add 2 teaspoons of Dijon mustard to the cheese sauce
• Leftovers will keep in the refrigerator for 3-4 days and actually taste even better as the flavors meld together