Cheesy Broccoli and Rice Casserole (from scratch)

This Cheesy Broccoli and Rice Casserole from scratch is a real crowd pleaser. Made with fresh broccoli and cheddar cheese, it’s super creamy and there’s no canned soup.

Cheesy Broccoli and Rice Casserole (from scratch)

 

I’m a huge fan of Broccoli Rice Casseroles. When I’m in a pinch, I make this Broccoli Rice Casserole which uses rice and canned soup to make an easy casserole.

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But you really can’t beat the flavor of this from-scratch casserole. You have the peace of mind of knowing exactly what’s in it.

Cheesy Broccoli and Rice Casserole (from scratch)

 

I like to use fresh broccoli for this casserole, but you could use frozen broccoli.

To make Cheesy Broccoli and Rice Casserole start by sauteing some onion, celery, and mushrooms in some butter. You can leave the mushrooms out if you wish.

Cheesy Broccoli and Rice Casserole (from scratch)

 

Once the veggies are soft, add some garlic powder and flour. Whisk in 2 cups of milk and simmer until thickened. Season with salt and pepper and a little cayenne pepper. Add 1 cup of cheddar cheese, some sour cream and mayonnaise.

Two and a half cups of long-grain rice gets mixed in. The mixture gets transferred to a casserole dish. Panko crumbs get scattered across the top. They cook up wonderfully buttery and crispy.

Cheesy Broccoli and Rice Casserole (from scratch)

More Casserole Recipes

Cheesy Broccoli and Rice Casserole (from scratch)
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

This Cheesy Broccoli and Rice Casserole from scratch is a real crowd pleaser. Made with fresh broccoli and cheddar cheese, it's super creamy and there's no canned soup.

Course: Side Dish
Cuisine: Southern
Keyword: Casserole
Servings: 8
Ingredients
  • 5 cups fresh broccoli florets
  • 4 tablespoons butter
  • 1 cup diced onion
  • 1/3 cup diced celery
  • 1 cup sliced white mushrooms
  • 1/2 teaspoon garlic powder
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper
  • 2 cups shredded cheddar cheese, divided
  • 1/3 cup sour cream
  • 1/3 cup mayonnaise
  • 2 1/2 cups cooked long-grain rice
Topping
  • 2 tablespoons melted butter
  • 1 cup Panko crumbs
Instructions
  1. Preheat oven to 350 degrees.

  2. Bring a pot of water to a boil. Add broccoli and cook for 2 minutes. Drain.

  3. In a large skillet melt butter over medium heat. Add onion, celery, and mushrooms. Cook until soft, about 5 minutes.

  4. Add garlic powder and flour. Cook and stir for 1 minute.

  5. Gradually add milk. Bring to a simmer. Simmer for 2 to 3 minutes to thicken.

  6. Add salt, black pepper, cayenne pepper and 1 cup of shredded cheddar cheese. Remove from heat and stir until cheese is melted.

  7. Add sour cream and mayonnaise and stir to mix.

  8. Stir in rice and broccoli. Transfer to a greased 9X13-inch pan.

  9. Sprinkle the remaining cheddar cheese on top.

  10. In a bowl, mix together melted butter and Panko crumbs. Sprinkle on top of casserole. Bake for 30 to 35 minutes.

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