Broccoli Cheddar Rice Casserole Recipe

This broccoli cheddar rice casserole is a warm, comforting dish that blends creamy cheese, wholesome broccoli, and fluffy rice into a single, satisfying meal. Whether you’re preparing a hearty side for a family gathering or looking for a meatless main that hits all the right notes, this casserole delivers on both taste and texture. It’s an excellent way to get more greens into your diet without compromising on flavor. Plus, it’s an ideal make-ahead recipe that reheats beautifully, making it a perfect fit for busy weeknights, potlucks, or holiday spreads.

Ingredients

• 2 cups cooked white rice (or brown rice for a healthier twist)
• 1 tablespoon olive oil or unsalted butter
• 1 small yellow onion, finely chopped
• 2 garlic cloves, minced
• 3 cups fresh broccoli florets (or use frozen, thawed and drained)
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 1/2 teaspoon paprika (optional, for depth)
• 1/4 teaspoon dry mustard powder (optional, enhances cheddar flavor)
• 1/2 cup sour cream or Greek yogurt (adds creaminess)
• 1/2 cup mayonnaise (or use all sour cream for a lighter version)
• 1 cup milk (whole milk or 2%)
• 2 cups shredded sharp cheddar cheese, divided
• 1/2 cup grated Parmesan cheese
• 1/2 cup crushed Ritz crackers or breadcrumbs (for topping)
• 1 tablespoon melted butter (to mix with topping)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with oil or cooking spray.
2. In a large skillet over medium heat, warm the olive oil or butter. Add the chopped onion and sauté for 3–4 minutes until translucent. Add minced garlic and cook for an additional 1 minute until fragrant.
3. Add the broccoli florets to the skillet along with 2–3 tablespoons of water. Cover and steam for 3–5 minutes until the broccoli is just tender and bright green. Remove from heat and set aside.
4. In a large mixing bowl, combine the cooked rice, sautéed onions and garlic, steamed broccoli, salt, pepper, paprika, and mustard powder. Stir well to distribute the seasonings.
5. Add the sour cream, mayonnaise, and milk to the mixture. Stir until everything is well-coated and creamy. Fold in 1½ cups of the shredded cheddar cheese and all of the Parmesan cheese.
6. Pour the mixture into the prepared baking dish and smooth the top with a spatula. Sprinkle the remaining ½ cup of cheddar cheese evenly over the top.
7. In a small bowl, combine the crushed Ritz crackers (or breadcrumbs) with the melted butter. Sprinkle this topping evenly over the casserole for a golden, crunchy finish.
8. Bake uncovered for 25–30 minutes, or until the casserole is hot and bubbling around the edges and the top is golden brown.
9. Let it rest for 5–10 minutes before serving. This allows the casserole to firm up slightly for easier slicing.
10. Garnish with a sprinkle of fresh parsley if desired, and serve warm.