Broccoli rice casserole without canned soup gets its creamy texture from a quick cheddar sauce made with milk and vegetable broth. Cooked rice keeps the bake time predictable, while briefly blanching and drying the broccoli prevents a watery casserole.
This from-scratch version works as a holiday side or a meatless family dinner with a salad. It can be assembled a day ahead, accommodates fresh or frozen broccoli, and uses familiar pantry ingredients instead of condensed soup. For a chicken version, see our chicken broccoli rice casserole.
Broccoli Rice Casserole Without Canned Soup
Prep: 20 minutes · Cook: 35 minutes · Total: 55 minutes · Yield: 8 servings
Ingredients
- 4 cups small broccoli florets, about 12 ounces
- 3 cups cooked long-grain white rice, cooled
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely diced
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 2 cups 2% milk
- 1/2 cup low-sodium vegetable broth
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 2 cups shredded sharp cheddar cheese, divided
- 1/2 cup panko breadcrumbs
- 1 tablespoon olive oil
Directions
- Prepare the oven: Heat the oven to 350°F and lightly grease a 9-inch square or 2-quart baking dish.
- Blanch the broccoli: Cook the florets in boiling water for 2 minutes. Drain thoroughly and pat dry so excess water does not thin the sauce.
- Build the roux: Melt the butter in a saucepan over medium heat. Cook the onion for 4 to 5 minutes until softened. Add garlic for 30 seconds, then stir in the flour and cook for 1 minute.
- Make the cheese sauce: Gradually whisk in milk and broth. Add Dijon, salt, pepper, and paprika. Simmer for 3 to 5 minutes until the sauce coats a spoon. Remove from heat and stir in 1 1/2 cups cheddar until smooth.
- Assemble: Fold the cooked rice and dried broccoli into the sauce. Spread in the baking dish. Toss panko with olive oil and scatter it over the casserole with the remaining 1/2 cup cheddar.
- Bake: Bake uncovered for 25 to 30 minutes until bubbling, golden, and 165°F in the center. Rest for 5 minutes before serving.
Why this casserole stays creamy without canned soup
A cooked flour-and-butter roux thickens the milk and broth before the rice goes into the oven. Sharp cheddar supplies concentrated flavor, so the sauce does not need a long ingredient list. Starting with cooked rice also prevents the grains from absorbing an unpredictable amount of liquid while baking.
Tips for the best texture
- Use cooked, cooled rice: Warm, freshly cooked rice can make the mixture softer. Spread it on a plate for several minutes if needed.
- Dry the broccoli: Water clinging to the florets dilutes the sauce. Drain and pat them dry after blanching.
- Shred the cheese: Freshly grated cheddar melts more smoothly than many pre-shredded blends.
- Cook the flour: Give the roux a full minute before adding liquid to remove the raw-flour taste.
- Rest before serving: Five minutes lets the bubbling sauce settle and makes portions easier to lift.
Useful variations
- Frozen broccoli: Thaw 12 ounces of frozen florets, chop any large pieces, and squeeze or pat them very dry. Skip blanching.
- Brown rice: Substitute 3 cups cooked brown rice; the casserole will be slightly chewier.
- Gluten-free: Use a measure-for-measure gluten-free flour blend and gluten-free breadcrumbs.
- Extra vegetables: Sauté 8 ounces sliced mushrooms with the onion until their moisture evaporates.
- Add chicken: Fold in 2 cups cooked diced chicken for a main dish, adding a splash of broth if the mixture seems tight.
Frequently asked questions
Can I use uncooked rice?
No. This recipe is balanced for 3 cups cooked rice. Raw rice would absorb too much liquid and would need a different baking time and formula.
Can broccoli rice casserole be made ahead?
Yes. Assemble it without the panko topping, cover, and refrigerate for up to 24 hours. Add the topping before baking and allow 5 to 10 extra minutes for the cold center to reach 165°F.
Why did my casserole turn watery?
The broccoli may have carried excess water, or the cheese sauce may not have simmered long enough to coat a spoon. Dry fresh or thawed broccoli thoroughly and thicken the sauce before combining.
Can I freeze broccoli rice casserole?
Yes, although the broccoli will soften slightly. Cool completely, wrap airtight, and freeze for up to 2 months for best quality. Thaw overnight in the refrigerator before reheating.
Storage and reheating
Refrigerate the casserole within 2 hours and use within 3 to 4 days. Reheat covered at 350°F until the center reaches 165°F, about 15 to 20 minutes for several portions. Add a spoonful of milk before reheating if the rice has absorbed extra sauce.
Estimated nutrition
Estimate per serving: approximately 310 calories, 12 g protein, 35 g carbohydrate, 14 g fat, 3 g fiber, 5 g sugar, and 470 mg sodium. Values vary by rice, broth, milk, and cheese brands.
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