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This Broccoli Cheese Rice Casserole is pure cozy comfort food in casserole form – creamy, cheesy, and baked until bubbly and golden. It’s made completely from scratch (no cream of mushroom soup!) and somehow manages to feel both indulgent and filling enough to be a full vegetarian meal.
Love a good one pan meal? Try my viral Marry Me Tofu as well as my Sheet Pan Baked Tofu and Veggies and my Peanut Sauce Noodles with Tofu!
Why you’ll love this cheese casserole!
I’ve never been a huge casserole girl but I do REALLY love a good cheesy rice casserole! I wanted to find ways that I could keep this vegetarian but still add in some boosts of protein. So, we’re adding in beans and greek yogurt which combined with the cheddar cheese make this a great source of vegetarian protein!
Why you’ll love this simple rice casserole:
- True one-dish meal (protein + veggies included)
- Made from scratch – no canned soup
- Cozy, cheesy comfort food that still feels balanced
- Great for meal prep and leftovers
- Family-friendly and crowd-pleasing!
In this post…
Ingredients needed
The simple ingredients for this broccoli rice casserole recipe are listed down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!
- Long-grain white rice – The base of the casserole! You end up with fluffy rice that soaks in the creamy sauce. I don’t recommend instant or short-grain rice here.
- Fresh Broccoli florets – Fresh or frozen both work; no need to thaw frozen broccoli.
- White beans – Adds plant-based protein and makes the casserole more filling without overpowering the flavor. Cannellini or great northern are best but chickpeas would also work well!
- Roux – butter, flour, and milk to make the broccoli casserole cheesy and creamy!
- Plain Greek yogurt – Adds extra creaminess with a slight tang and a great way to get in protein. I recommend 2% or whole milk yogurt! Sour cream would also work well.
- Veggie broth – Essential for cooking the rice directly in the casserole while adding more flavor.
- Spices – We’re adding in garlic powder, onion powder, paprika, salt and pepper.
- Sharp cheddar cheese – The star of the show! Sharp cheddar gives the best flavor, and freshly shredded melts the smoothest. This give a great boost of protein to the recipe! Monterey jack cheese would also be delicious here.
- Other options – a large onion sauteed and added into the casserole would be delicious! I’ve also tried this with a cracker topping and LOVED it. Simple crumble up ritz crackers and sprinkle on top with the cheese.
How to make it
Just a reminder that you can find the FULL written recipe for this cheesy broccoli rice casserole down in the recipe card, but I want to quickly go over how to make them with visuals for you :)
- In a large casserole dish, mix together the rice, beans, and broccoli. Set aside.
- Make the creamy cheese base by creating a roux out of butter, milk, and flour. Mix in the spices including garlic powder, onion powder, and paprika + salt and pepper.
- Over medium heat, slowly mix in the shredded cheese and continue to stir until the cheese is fully melted. Save some of the cheese to put on top at the end.
- Mix the cheesy mixture into the casserole dish with rice, beans, and broccoli until evenly distributed. Spread evenly in the pan, cover, and bake. Add the remaining cheese and bake until melted and lightly golden brown.
Expert Tips
- Cover tightly with foil during the first bake so the rice cooks evenly.
- Stir gently after adding the sauce to make sure the rice is mostly submerged.
- Let the casserole rest before serving—this helps it set up perfectly.
- If your oven runs hot, check at the 40-minute mark to avoid over-browning.
Frequently Asked Questions
Yes! Assemble everything except the final cheese topping, cover, and refrigerate for up to 24 hours. Add a few extra minutes to the covered bake time.
Brown rice needs more liquid and a longer bake time, so I don’t recommend swapping it directly without testing.
Totally. Cauliflower, peas, or sautéed mushrooms would all work well.
Use a 1:1 gluten-free flour blend for the roux—it should work just fine.
Absolutely! Rotisserie chicken mixed in before baking would be great and really up the protein if you eat meat!
Broccoli Cheese Rice Casserole
Ingredients
- 2 cups uncooked long-grain white rice
- 6 cups broccoli florets, fresh or frozen; no need to thaw
- 1 15-oz can white beans, drained and rinsed
Creamy Base
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 1¾ cups milk
- ¾ cup plain Greek yogurt, 2% or whole milk recommended
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- ½ teaspoon paprika, optional
- 1 cup veggie broth
- 2½ cups shredded sharp cheddar cheese, divided (~.7 pounds)
Instructions
- Preheat oven to 350°F. Lightly grease a 9×13-inch casserole dish.
- Add the uncooked rice, broccoli florets, and white beans directly to the casserole dish. Spread into an even layer.2 cups uncooked long-grain white rice, 6 cups broccoli florets, 1 15-oz can white beans
- In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute, until lightly bubbly. Slowly whisk in the milk until smooth. Continue cooking, whisking often, until the sauce thickens slightly (about 3–4 minutes).4 tablespoons butter, 3 tablespoons all-purpose flour, 1¾ cups milk
- Remove the saucepan from the heat. Whisk in the Greek yogurt until smooth. Stir in garlic powder, onion powder, salt, pepper, paprika, and 1½ cups of the shredded cheddar, stirring until melted.¾ cup plain Greek yogurt, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon paprika, 2½ cups shredded sharp cheddar cheese
- Pour the sauce and veggie broth evenly over the rice, broccoli, and beans. Stir gently so the rice is mostly submerged.1 cup veggie broth
- Cover tightly with foil and bake for 40–45 minutes, until the rice is tender and the liquid is absorbed. Remove foil and sprinkle the remaining 1 cup cheddar over the top.2½ cups shredded sharp cheddar cheese
- Bake uncovered for 10–15 minutes, until bubbly and lightly golden. Let rest 5–10 minutes before serving so it sets up.
Notes
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm in the microwave or oven until heated through. Add a splash of milk if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
