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scoop of Broccoli Rice Casserole
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5 from 7 votes

Broccoli Rice Casserole

This flavorful stovetop Broccoli Rice Casserole full of melted cheese makes a fantastic side dish. Loaded with fresh broccoli that is added at just the right time to cook it tender and not mushy, this broccoli cheese rice casserole is beyond satisfying. It tastes wonderful on it's own, but you can easily add some chicken, pork, seafood or steak for a complete one pot dinner!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course, Side Dish
Cuisine: American
Servings: 8 servings



  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 medium onion finely chopped
  • 1/2 cup celery finely chopped
  • 4 cloves garlic minced
  • 1 1/2 cups long grain rice basmati or jasmine
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 2 1/2 cups chicken broth
  • 2 teaspoons fresh thyme thick stems removed
  • 1/2 teaspoon dry mustard
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper freshly ground
  • 12 ounces fresh broccoli equivalent to one large head, cut into small florets
  • 1 cup cheddar cheese shredded
  • 1 cup mozzarella cheese shredded


  • Cook onions and garlic: Heat olive oil and butter in a large dutch oven or heavy bottomed pan over medium high heat. Saute the onions and celery until everything is very fragrant and the onions are slightly translucent and starting to brown. When they are about ready, stir in the garlic and cook for another minute.
    sauteed onion in pan
  • Brown rice: Add the uncooked rice, stir to coat, and allow to cook for several minutes without stirring. Once the rice is toasted, add the flour, stir to coat, and saute for about a minute.
    adding flour to browned rice
  • Cook rice in liquid: Add the milk and broth to the rice mixture and stir well. Add thyme, ground mustard, salt and pepper. Bring mixture to a gentle boil, reduce heat to medium low, and cover. Cook for 15-20 minutes, stirring occasionally to prevent sticking, until the rice has absorbed most of the liquid and is cooked, but slightly underdone.
    rice cooking in cream sauce
  • Add broccoli and cheese: Add the broccoli and gently stir to combine. Cover and cook for only a couple of minutes until broccoli is vibrant green and slightly tender. Mix together cheeses and add half to casserole. Stir to combine. Top with the remaining cheese and cover with lid. Allow the cheese to melt and serve hot.
    broccoli and rice casserole with cheese on top


Calories: 342kcal | Carbohydrates: 39g | Protein: 13g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 808mg | Potassium: 390mg | Fiber: 2g | Sugar: 5g | Vitamin A: 742IU | Vitamin C: 46mg | Calcium: 288mg | Iron: 1mg