Creamy Broccoli Rice Casserole

Home ยป Creamy Broccoli Rice Casserole

Creamy Broccoli Casserole is a one-pot dish that’s cheesy, vegetarian, and almost tastes like creamy risotto. Made with white rice and lots of broccoli, this is a meal in itself!

We’re big fans of one-pot meals where we can pack everything our family needs in one easy-to-clean dish. We like to make this in a large dutch oven with a thick bottom so you don’t have to worry about the rice burning or sticking to the bottom.

Not all casseroles are created equal, we all have our fair share of overcooked mush that some would dare call a casserole. Don’t worry, this is a delicious fusion of flavors and textures that your family will love. Seriously, what’s not to love about rice, broccoli, and cheese mixed together? Is this your dinner every night?

  • Why do I need olive oil and butter?

    We use both butter and olive oil because the oil won’t brown or burn the butter.

  • Chicken and Vegetable Soup:

    If you want this dish to be completely vegan, or you just like the taste of veggies, stick to vegetable stock. Use chicken stock if you want a more meaty flavor to this dish. Both are delicious, so it all depends on your personal taste preference.

  • Can I use instant rice?

    Instant rice tends to get mushy. We strongly recommend sticking with non-cooked long-grain white rice.

If you liked this recipe, you might be interested in these other delicious one-pot recipes:

Remove a spoonful of broccoli and rice casserole from the baking sheet.
A Scoop of Creamy Broccoli Casserole Shows Its Cheesy Flavor

raw material

  • 1 tablespoon olive oil
  • 2 tablespoon butter
  • 1 cup chopped onion
  • 3 garlic cloves minced
  • 1 1/2 cup long grain rice
  • 3 tablespoon all purpose flour
  • 2 cup milk
  • 2 1/2 cup chicken or vegetable soup
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • salt and pepper
  • 1 Big head of broccoli cut into florets
  • 2 cup shredded cheese


  • Heat olive oil and butter in a heavy-bottomed skillet or Dutch oven.

  • Saute onion and garlic until onion is translucent.

  • Add rice and fry for 2-3 minutes. After the rice is toasted, add the flour and fry for a minute.

  • Slowly pour in the milk, while whisking constantly, until the sauce thickens. Pour in broth, thyme, oregano, salt and pepper. Bring it to a boil, then turn it down to medium-low, cover and cook for 15-20 minutes, until the rice is almost cooked.

  • Add broccoli and toss gently. Cover again and cook for 2-3 minutes. Add 1 cup cheese and toss to combine. Top with remaining cheese and cover. Let the cheese melt, then serve warm. Alternatively, you can put the cheese on top and brown it in the oven for a few minutes.

Calories: 542kcal | carbohydrate: 66G | protein: twenty oneG | fat: twenty oneG | Saturated fat: 11G | cholesterol: 57mg | sodium: 837mg | Potassium: 758mg | fiber: 4G | sugar: 8G | Vitamin A: 1360unit | Vitamin C: 119.6mg | calcium: 437mg | iron: 2.4mg