Name: Southern Baked Broccoli Rice and Cheese Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Cuisine: American
Ingredients: 2 Tablespoons Butter; 2 Tablespoons Flour; 1 1/2 Cups Whole Milk; 8 Ounces Cheddar Cheese - divided for half in the sauce and half on top; 1/2 Teaspoon Salt; 1/4 Teaspoon Pepper; 1/4 Teaspoon Mustard Powder; 1/4 Teaspoon White Pepper; 4 1/2 Cups Broccoli Florets (fresh or frozen) - 2-3 stalks fresh; 1 1/2 Cups White Rice

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Southern baked broccoli rice and cheese casserole is a hearty dish perfect for serving as a side at any dinner party, holiday, or weeknight night at home! Made with a creamy roux sauce, you can use fresh or frozen broccoli - whatever you prefer! Baked for 30 minutes with a delicious cheesy top!

A casserole baking dish of Southern Baked Broccoli Rice and Cheese Casserole with shredded cheese and broccoli in the background.

Heather's Notes

What makes a Southern casserole so special? It's the tradition of comfort, warmth, and rich flavors all baked together. This broccoli, rice, and cheese casserole delivers just that, made with a simple homemade roux and real cheddar instead of processed cheese.

While my family's easy broccoli casserole with Velveeta will forever hold a spot at our Thanksgiving table, for everyday cooking, I stick with fresh ingredients. Taking a couple of extra minutes to whisk up a roux makes all the difference...and the flavor payoff is worth it!

This, alongside recipes like my cheesy corn casserole and brown butter sweet potato casserole, is guaranteed to bring some Southern comfort to your table (and bellies!)

A small plate of broccoli cheese rice casserole with the baking dish in the background.

Flour and butter in a pot on the stove. — Add the butter and flour to a large pot over medium heat on the stove.

Whisking together flour and butter in a pot on the stove. — Whisk continually and cook for 1-2 minutes. This helps cook out the flour taste.

Whisking in milk in a pot to flour and butter on the stove. — Slowly whisk in the milk, a little at a time. Whisk continually until thickened.

Stirring in shredded cheese to a milk sauce cooking on the stove. — Turn the heat to low, add in the shredded cheese, and spices, and stir until melted.

Whisking a cheese roux together in a pot on the stove. — Whisk together until a nice thick creamy and cheesy sauce has been made. Remove from the heat and set aside.

Boiling rice in a pot on the stove. — Make the white rice according to the package directions - cooking for a couple of minutes shy of the directions. The rice will continue to cook in the oven.

Cooked rice in a pot. — Remove from the heat and set aside when finished.

Chopping broccoli on a cutting board. — Cut up fresh broccoli into small bite-sized florets.

Steaming broccoli in a pot on the stove. — Steam for 2 minutes just until bright green.

Blanching broccoli in a bowl of ice water. — Immediately submerge into ice water to stop the cooking process. Cool for 2-3 minutes the drain.

Mixing fresh broccoli into a cheese sauce in a pot. — Stir the steamed broccoli together with the cheese sauce.

Rice layered in a baking dish. — Spread the rice evenly into the bottom of a greased 9x9" baking dish.

Broccoli and cheese layered in a baking dish. — Layer the broccoli and cheese mixture on top.

cheese sprinkled on top of broccoli and rice before going into the oven to bake. — Sprinkle the remaining cheese on top and bake for 30 minutes at 350.

Recipe

Southern Baked Broccoli Rice and Cheese Casserole

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Author: Heather Bilyeu
Total Time: 50 minutes
Yield: 8 1x

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Description

Southern baked broccoli rice and cheese casserole is a hearty dish perfect for serving as a side at any dinner party, holiday, or weeknight at home! Made with a creamy roux sauce, you can use fresh or frozen broccoli - whatever you prefer! Baked for 30 minutes with a delicious cheesy top!

Ingredients

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2 Tablespoons Butter
2 Tablespoons Flour
1 ½ Cups Whole Milk
8 Ounces Cheddar Cheese - divided for half in the sauce and half on top
½ Teaspoon Salt
¼ Teaspoon Pepper
¼ Teaspoon Mustard Powder
¼ Teaspoon White Pepper
4 ½ Cups Broccoli Florets (fresh or frozen) - 2-3 stalks fresh
1 ½ Cups White Rice

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Instructions

Preheat the oven to 350 degrees. Grease a 9x9" baking dish with cooking spray.
Make the rice according to the package directions.
In a large pot over medium heat, add butter and flour. Cook and whisk until the butter is melted and the flour taste is cooked out - about 2-3 minutes.
Add in milk ½ cup at a time and whisk thoroughly. Continue to whisk until there are no lumps and the mixture becomes thick. Add in milk ½ cup at a time until gone, continuing with this method. Reduce the heat to low.
Once all the milk is added and starts to become thick, add cheese and spices. Stir until melted continually. Remove from the heat once smooth and creamy.

For Filling with Fresh Broccoli

Chop broccoli florets into small bite-size pieces. Add to a pot of boiling water and blanch for 1-2 minutes.
Once the broccoli is bright green, remove from boiling water with a strainer into a large bowl filled with ice water. This will help the broccoli stop cooking.
Remove from ice water to a large strainer after 2-5 minutes and let sit to remove as much water as possible then add to cheese mixture and stir together.

For Filling with Frozen Broccoli

Steam the broccoli according to package directions.
Once cooked, drain water from the bag and add to the cheese mixture, stirring to incorporate everything.

To Assemble

Spread the cooked rice evenly over the bottom of the prepared casserole dish.
Pour the broccoli cheese mixture on top. Sprinkle the remaining shredded cheddar cheese on top.
Place in the oven for 30 minutes.
Enjoy!

Notes

Storing: Once the casserole has cooled down to room temperature, transfer any leftovers into an airtight container. Store this in the refrigerator for up to 3-4 days. When ready to eat, reheat gently in a microwave or in the oven until it's warmed through, ensuring it retains its creamy consistency.

Freezing: To freeze the casserole for later use, assemble everything up until the point of baking. Wrap the dish tightly in several layers of plastic wrap, followed by a layer of foil to seal in freshness and prevent freezer burn. Store in the freezer for up to 6 months. When you're ready to enjoy it, you can bake from frozen (covered with foil initially and removed for the last 15 minutes to brown the top) or thaw in the refrigerator 24 hours before baking as per the original instructions.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Side - Casseroles
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 scoop
Calories: 239
Sugar: 3.3 g
Sodium: 367.5 mg
Fat: 14.1 g
Carbohydrates: 18 g
Fiber: 1.4 g
Protein: 10.5 g
Cholesterol: 40.3 mg

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