This broccoli cheese rice casserole is creamy, cheesy, and comforting, making it the perfect make-ahead side dish for family dinners or holidays. With tender broccoli, fluffy rice, and a buttery Ritz cracker topping, it’s a classic everyone loves!
For even more prep-ahead sides, try this green bean casserole with frozen green beans or Uncle Brian’s cranberry relish, and check out our collection of Thanksgiving recipes.
Table of Contents
Before You Get Started
Let’s go over a few helpful notes so your casserole turns out perfectly every time:
- Use sharp cheddar for the best flavor. A mild cheese won’t give the same punch.
- I use fresh broccoli, but you can substitute with frozen broccoli florets, too. Don’t overcook the broccoli before baking. Keep it crisp-tender and bright green.
- Cooked long-grain white rice is best, but microwave packets are a great shortcut when you’re in a hurry.
- Pick your favorite topping. Ritz crackers are classic, but you can swap in panko, cornflakes, or even crushed potato chips.
** Tip: If you’re cooking for the holidays, grate the cheese and chop the broccoli a day or two ahead. This makes assembly quick when you’re busy with other dishes.
How to Make Broccoli and Rice Casserole
This easy casserole comes together in about 20 minutes, and can be prepared in advance for busy days. Here’s how to do it:
Step 1: Cook the Broccoli
Blanch the florets in boiling water for about 2 minutes, just until they’re bright green and slightly tender. Drain them well.
** Tip: Remember, the broccoli will continue to cook as the casserole bakes in the oven, and you don’t want mushy over-cooked broccoli when it’s finished.
Step 2: Sauté the Aromatics
Melt butter in a skillet and cook the onion and celery until they’re soft and fragrant. Add garlic right at the end so it doesn’t burn.
Step 3: Make the Cheese Sauce
Turn the heat way down low. Stir in the soup, milk, paprika, dry mustard, nutmeg, and most of the cheese. Keep stirring until the sauce is smooth and the cheese melts.
** Tip: A low flame is key here. If the pan is too hot, the cheese can separate and the milk may curdle.
Step 4: Stir Everything Together
Fold in the cooked rice and broccoli until they’re coated in the creamy sauce. Taste for seasoning and add salt and pepper if you need it.
Step 5: Assemble and Top
Spoon the mixture into a greased casserole dish. Sprinkle the rest of the cheese and the crushed Ritz crackers on top of the casserole.
** Tip: Toss the crackers with a couple tablespoons of melted butter for extra rich, golden crunch.
Step 6: Bake
Pop the casserole in the 350°F oven for about 30 minutes, or until it’s hot and the topping is toasted.
Variations
- Instead of fresh broccoli florets, use frozen broccoli florets. If starting with frozen broccoli, boil until crisp-tender or steam in the microwave for about half of the time suggested on the package.
- Swap the Ritz topping for buttered breadcrumbs, potato chips, crushed Corn Flakes cereal, or other crackers such as Cheez-Its.
- Stir in cooked chicken or ham to turn it into a one-dish meal.
- Try other types of cheese. Velveeta works great and melts smoothly into the sauce. Other good options include Monterey Jack, Swiss, Colby, Cheddar Jack, or Pepper Jack.
- Make it lighter with low-sodium soup, 2% milk, and less cheese.
- Go gluten-free with crushed gluten-free crackers and a gluten-free soup substitute.
- Use brown rice or wild rice for a heartier, nuttier texture.
- Serving a larger crowd? Double all of the ingredients and bake the casserole in a 13 x 9-inch dish. You may need to extend the baking time by a few minutes as well.
I just made this…added a half of a bell pepper (chopped). It is delicious!
– Linda
Make Ahead and Storage Tips
This casserole is perfect for prepping ahead or stashing in the freezer for later.
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat in the oven until warm, or microwave for single portions.
- Freeze either baked or unbaked casseroles for up to 3 months. Thaw overnight in the fridge before reheating.
- If making ahead, assemble the casserole but wait to add the topping. Keep it covered in the fridge for up to 2 days, then top and bake when ready.
Serving Suggestions
This cheesy broccoli rice casserole is hearty enough to serve on its own as a vegetarian entrée with a green salad for an easy weeknight meal. As a side dish, it’s pairs beautifully with:
- Meat-Based Entrées: such as Dutch oven roast chicken or stuffed pork chops.
- Holidays and Potlucks: add it to a spread of roasted turkey, cornbread dressing, and cranberry sauce. It’s comfort food!
Frequently Asked Questions
Why is my casserole watery?
It usually means the broccoli wasn’t drained well enough. Make sure to pat it dry or give it plenty of time to sit in a colander after cooking.
How do I keep the broccoli from turning mushy and brown?
Blanch it just until crisp-tender, then let the oven finish the cooking.
Can I make this ahead for Thanksgiving?
Yes. Assemble the casserole a day or two early, refrigerate, then top and bake just before serving.
What if I don’t have (or like) cream of mushroom soup?
Cream of chicken works well, or you can make a quick homemade white sauce with butter, flour, milk, and chicken broth.
Can I use brown rice instead of white rice?
Absolutely. Just be sure it’s fully cooked before mixing it into the casserole.
Related Recipes
Did you make this recipe?
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Watch How to Make It
Broccoli and Rice Casserole
Equipment
Ingredients
- 3 cups broccoli florets
- 2 tablespoons salted butter
- 1 small onion, diced (about 1 cup)
- 1 celery stalk, diced
- 1 clove garlic, minced
- 1 (10.5 ounce) can condensed cream of mushroom soup
- ⅛ teaspoon paprika
- ⅛ teaspoon dry mustard
- Pinch of ground nutmeg
- 1 ½ cups grated sharp cheddar cheese, divided
- 1 cup 2% or whole milk
- 2 cups cooked long-grain white rice
- Kosher salt and ground black pepper, to taste
- 1 cup lightly crushed Ritz crackers
Instructions
- Cook the broccoli for about 2 minutes in boiling water, just until crisp-tender. Drain and set aside.
- Preheat the oven to 350°F. Grease a 2-quart baking dish or spray with nonstick cooking spray; set aside.
- In a large skillet or Dutch oven, melt the butter over medium-high heat. Add the onion and celery; cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the garlic; cook until fragrant, about 30 seconds.
- Reduce the heat to a very low flame. Stir in the soup, paprika, dry mustard, nutmeg, 1 cup of the cheese, and the milk. Cook, stirring constantly, until the cheese melts, about 2 minutes. Remove from the heat.
- Add the cooked rice and broccoli; stir to combine. Taste and season with salt and pepper. This is also a good time to add other herbs and spices if you like, such as thyme, rosemary, parsley, or cayenne.
- Transfer the mixture to the prepared baking dish. Top with the remaining ½ cup of cheese and the crackers crumbs.
- Bake for about 30 minutes, or until the filling is hot and the topping is golden brown.
Notes
- Steam or boil broccoli just until crisp-tender (not too soft, and still a bright green color). For frozen florets, this is about half of the recommended microwave cooking time provided on the package.
- Cook the cheese sauce over a very low flame.
- For another shortcut, use microwaveable packets of rice (such as Uncle Ben’s Ready Rice). Cook the rice according to the package instructions and then use in the recipe.
- Use sharp cheddar for the best flavor.
- Pick your favorite topping. Ritz crackers are classic, but you can swap in panko, cornflakes, or even crushed potato chips.
- Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze either baked or unbaked casseroles for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat in the oven until warm, or microwave for single portions.
- Make Ahead: assemble but wait to add topping. Keep covered in the fridge for up to 2 days, then top and bake when ready.
Nutrition
Originally published in October, 2021, this post was updated in October, 2025.
Could this be adapted to the crockpot after all the cooking is finished? I have a potluck so I’m trying to keep it warm
Hi, Nicole! Yes, I think that would work. Just keep in mind that the topping will not get toasted and browned in the Crock Pot. Also, if you add the slow cooker lid, the topping might get soggy because the condensation will drip back down onto the crackers.
Hi Blair,
My husband is from Virginia as well Smokey Mountains. I fixing to go to the Grocery store to get ingredients for the broccoli casserole. I will let you know how it turns out!! Thanks so much!
Small world! We hope you enjoy, Doris!
I just made this. ..added a half of a bell pepper (chopped). It is delicious!
Wonderful! Thank you, Linda!
Blair, I didn’t see it any where, buttering the ritz crackers. In many recipes like this people do, so I guess I’m asking can you or will it change the recipe to much? And does the cheese and crackers brown okay without the butter? Thanks, I’d like to make this for a church pot luck soon.
Hi, Linda! You’re right — I didn’t butter the Ritz crumbs in this recipe. You definitely can toss the crumbs with a couple tablespoons of melted butter before you sprinkle them over the top if you like, though. It just gives a little bit richer flavor and a little bit more browning, but the dish is great either way!
Thanks Blair for getting back to me, I do appreciate it. My husband and I have enjoyed many of your recipes. God Bless have a great day.
So good .will not change anything
Thank you, Wayne!