Real Recipes From Real Home Cooks ®

broccoli rice casserole

Recipe by
Beth Pierce
Old Monroe, MO

This Cheesy Broccoli Rice Casserole combines fresh broccoli, onions, garlic, and rice with a lusciously creamy cheddar cheese sauce all topped with an extra generous layer of shredded cheddar cheese and Monterey Jack Cheese cheese and baked to perfection. Made from scratch, this no canned cream of soup recipe is full of flavor from fresh cheese and milk with the perfect blend of spices.

yield 8 serving(s)
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For broccoli rice casserole

  • 6 c
    broccoli florets large stems removed and cut into bite size pieces
  • 3 c
    cooked white rice
  • 4 Tbsp
  • 1 md
    onion chopped
  • 3 clove
    minced garlic
  • ¼ c
  • 2 ½ c
  • ½ tsp
    dry mustard
  • ½ tsp
  • ¼ tsp
    ground nutmeg
  • salt and black pepper to taste
  • 4 oz
    cream cheese cut in cubes and softened
  • 2 ½ c
    sharp cheddar cheese, shredded
  • ½ cup monterey jack cheese, shredded

How To Make broccoli rice casserole

  • 1
    Preheat the oven to 350 degrees. Spray a 2-quart casserole dish with nonstick cooking spray.
  • 2
    Bring a large pot of water to boil. Add the cut broccoli and cook for 2 minutes. Plunge the broccoli into a bowl of ice water to stop the cooking process. Remove the broccoli from the ice water to a colander to drain.
  • 3
    Meanwhile, in a large skillet melt the butter over medium heat. Add the onion and cook until it is soft. Reduce the heat to medium-low and add the garlic cooking for 1 minute while stirring constantly.
  • 4
    Stir in the flour cooking for 2 minutes. Slowly add the milk and continue cooking over medium-low heat until slightly thickened. Stir in the dry mustard, paprika, nutmeg, and salt and pepper to taste. Add the cubes of cream cheese stirring gently until melted. Add 2 cups cheddar cheese in several intervals stirring until melted.
  • 5
    In a large bowl combine the broccoli, cooked rice, and cheese sauce. Spoon it into the prepared casserole dish. Top with the remaining cheddar cheese and the Monterey Jack cheese. Bake for 30 minutes or until the cheese is melted and the edges are lightly browned.