Name: Easy Cheesy Broccoli Rice Casserole with Cheddar Sauce
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8
Cuisine: American
Ingredients: 2 (10.8-oz) pkgs Birds Eye Steamfresh Broccoli Florets, thawed; 2 cups cooked white rice; 3 tablespoons butter; ¾ cup onion (diced, about 1 small onion); 2 stalks celery (finely diced); 3 tablespoons all-purpose flour; 2 (12-oz) cans evaporated milk; 1 tablespoon Better than Bouillon Chicken Base; 2 cloves garlic (minced); ¼ teaspoon black pepper; ½ teaspoon paprika; ½ teaspoon salt (to taste); 2 cups sharp cheddar cheese (grated, divided)

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Creamy broccoli rice casserole with melted sharp cheddar in a white baking dish.

This broccoli rice casserole without canned soup brings tender broccoli and cooked white rice together in a homemade cheddar sauce. Evaporated milk gives the sauce its creamy body, and a final layer of sharp cheddar melts into a lightly browned top.

It serves eight as a side dish and takes about 75 minutes, including the stovetop sauce, 35 minutes in the oven, and a short rest. Bring it to a potluck or spoon it alongside roast chicken for a comforting family dinner.

A Familiar Potluck Favorite

Broccoli rice casserole takes me back to church potlucks, where a bubbling dish of rice, vegetables, and cheese always felt right at home. This version keeps that familiar comfort with a sauce made from butter, flour, evaporated milk, and cheddar.

Ingredients You'll Need

You'll find the exact amounts in the recipe card below.

Frozen broccoli florets: Thaw, drain thoroughly, and cut large florets into bite-size pieces.
Cooked parboiled rice: Measure after cooking and break up clumps.
Salted butter, onion, celery, and garlic: The savory base for the sauce.
All-purpose flour and evaporated milk: These make the thickened sauce; use evaporated milk, not sweetened condensed milk.
Concentrated chicken base, black pepper, paprika, and salt: Taste the finished sauce before adding the optional salt.
Sharp cheddar: Freshly shred it and divide it between the sauce and topping.

Broccoli, cooked rice, cheddar, evaporated milk, vegetables, butter, flour, and seasonings for the casserole.

Ingredient Notes & Substitutions

Cooked brown rice can replace the white rice.
For fresh broccoli, steam until just tender, then drain well.
For a vegetarian version, replace the chicken base with concentrated vegetable base, adjusting the amount to taste.
Monterey Jack can replace half the cheddar.

Tools That Make It Easier

Gather these tools before you start the sauce.

Oven heated to 350°F
2-quart baking dish; use a slightly larger dish if the mixture nearly reaches the rim
Saucepan large enough for the vegetables and sauce
Large mixing bowl
Colander and paper towels for draining broccoli
Cutting board and chef's knife
Measuring cups and spoons
Box grater
Whisk
Sturdy wooden spoon for mixing and serving
Oven mitts
Airtight containers for leftovers; freezer-safe containers if freezing

How to Make Cheesy Broccoli Rice Casserole

Step 1: Prep the broccoli and rice. Heat the oven to 350°F and butter a 2-quart baking dish; drain and pat the thawed broccoli dry, cutting large florets into bite-size pieces. Put the broccoli and cooked rice in a large bowl and break up any rice clumps.

Drained broccoli and cooked white rice ready in a large mixing bowl.

Step 2: Make the cheddar sauce. Soften the onion and celery in butter over medium-low heat for 5-7 minutes, add garlic for 30 seconds, then stir in flour for 1 minute; slowly whisk in evaporated milk, chicken base, pepper, and paprika, and cook over medium heat until thickened and gently bubbling. Remove from the heat, melt in 2 cups cheddar, and taste before adding salt.

Thick homemade cheddar sauce with softened onion and celery after the cheese melts off the heat.

Step 3: Mix and top. Fold the warm sauce into the broccoli and rice, then spread the mixture into the prepared baking dish. Sprinkle the remaining 1 cup cheddar evenly over the surface; if the filling nearly reaches the rim, use a slightly larger dish.

Unbaked broccoli rice casserole topped with shredded cheddar.

Step 4: Bake and rest. Bake uncovered for 35 minutes, until bubbling at the edges, hot in the center, and lightly browned on top. Rest for 5 minutes before serving.

Baked broccoli rice casserole with a lightly browned melted cheese topping.

Keep the Filling Creamy

Drain the broccoli well so extra water doesn't thin the sauce. Shred the cheddar from a block for a smoother sauce, and stir it in after the saucepan comes off the heat.

The casserole should hold a soft spoonful, with sauce coating the rice and broccoli. Look for bubbling edges and a hot center when deciding whether it is ready, rather than relying only on the color of the cheese.

Close-up of creamy cheddar sauce coating broccoli and rice under the melted cheese topping.

Keeping Leftovers Fresh

Refrigerate leftovers in an airtight container within 2 hours of cooking. Use within 3-4 days. Reheat individual portions in the microwave, or cover and warm in a 350°F oven until heated through. Add a small splash of milk if needed.

Freezing: Cool promptly and freeze in tightly sealed, freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating. The rice and broccoli may soften slightly after freezing.

What to Serve With It

For a family meal, pair it with Weeknight Oven Roasted Chicken. It also fits beside Copycat Honey Baked Ham or Herb Butter Rubbed Turkey.

Weeknight Oven Roasted Chicken

Copycat Honey Baked Ham

Herb Butter Roasted Turkey in an Oven Bag

Balance the rich sauce with Apple Pecan Spinach Salad with White Balsamic Vinaigrette. For more holiday menu ideas, browse Best Thanksgiving Side Dishes.

Overhead view of cheesy broccoli rice casserole in the same white baking dish.

Commonly Asked Questions

Can I put uncooked rice in this casserole?
No. This recipe calls for 2 cups of rice measured after cooking; the sauce and baking time are designed for cooked rice. Cook the rice first instead of adding dry grains to the casserole.

Does "without canned soup" mean this recipe contains no canned ingredients?
No. The homemade sauce uses canned evaporated milk, but it does not use condensed cream soup. Evaporated milk is an ingredient in the sauce rather than a prepared soup base.

Can I leave out the chicken base?
The tested substitution is concentrated vegetable base, adjusted to taste. That keeps a savory base in the sauce without using chicken.

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Tell Me How It Turned Out

Leave a comment and tell me what you served with your casserole. If you made the recipe, please leave an honest rating and review to help other readers.

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Recipe

Easy Cheesy Broccoli Rice Casserole with Cheddar Sauce

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Tender broccoli and fluffy rice bake in a creamy sharp cheddar sauce with a golden cheese topping. An easy, crowd-pleasing side for holidays or family dinners.

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 8 1x
Category: Side Dish
Cuisine: American

Ingredients

Units Scale

2 (10.8-oz) pkgs Birds Eye Steamfresh Broccoli Florets, thawed
2 cups cooked white rice

For the Sauce

3 tablespoons butter
¾ cup onion (diced, about 1 small onion)
2 stalks celery (finely diced)
3 tablespoons all-purpose flour
2 (12-oz) cans evaporated milk
1 tablespoon Better than Bouillon Chicken Base
2 cloves garlic (minced)
¼ teaspoon black pepper
½ teaspoon paprika
½ teaspoon salt (to taste)
2 cups sharp cheddar cheese (grated, divided)

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Preheat the Oven

Set the Temperature: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature before baking.

Step 2: Prepare the Base for the Cheese Sauce

Cook the Vegetables:
In a medium pan over medium-low heat, melt the butter.
Add the onions and celery, and cook until softened and translucent. This should take about 5-7 minutes.
Add Seasonings and Thicken:
Stir in the flour, minced garlic, and pepper.
Cook for an additional 30 seconds, stirring constantly to form a roux.

Step 3: Make the Cheese Sauce

Add the Milk:
Gradually pour in the evaporated milk, whisking continuously to prevent lumps from forming.
Continue whisking over medium heat until the mixture becomes thick and bubbly.
Melt the Cheese:
Remove the pan from the heat and stir in paprika and 1½ cups of sharp cheddar cheese.
Stir until the cheese is fully melted and smooth.
Season to Taste:
Taste the cheese sauce and add salt and pepper, if needed, to adjust the flavor.

Step 4: Combine the Casserole Ingredients

Mix the Casserole:
In a large bowl, combine the cooked rice, broccoli, and prepared cheese sauce.
Stir everything together until the ingredients are fully coated in the cheese sauce.
Transfer to Baking Dish:
Lightly grease a 2-quart casserole dish with butter or non-stick spray.
Pour the rice, broccoli, and cheese mixture into the dish, spreading it out evenly.

Step 5: Top and Bake

Add the Topping:
Sprinkle the remaining cheddar cheese evenly over the top of the casserole.
Bake It:
Place the dish in the preheated oven and bake for 35 minutes or until the cheese is bubbly and lightly browned.

Step 6: Serve and Enjoy

Let it Cool:
Allow the casserole to cool for about 5 minutes before serving.
Serve:
Scoop out portions and enjoy your cheesy broccoli and rice casserole!

Notes

Substitutions: Use cooked brown rice in place of white rice. Fresh broccoli can replace frozen; steam it until just tender and drain well before mixing. Substitute concentrated vegetable base for the chicken base for a vegetarian version, adjusting the amount to taste. Monterey Jack can replace half the cheddar.

Preparation tips: Measure the rice after cooking. Use freshly shredded cheese for a smoother sauce, and drain the broccoli well to prevent a watery casserole. If the mixture fills your 2-quart dish nearly to the rim, use a slightly larger baking dish.

Serving suggestions and pairings: Serve with roast chicken, baked ham, turkey, or pork chops. A green salad with a tangy vinaigrette balances the rich cheese sauce.

Storage: Refrigerate leftovers in an airtight container within 2 hours of cooking. Use within 3-4 days. Reheat individual portions in the microwave, or cover and warm in a 350°F oven until heated through. Add a small splash of milk if needed.

Nutrition

Calories: 100
Sugar: 1
Sodium: 192
Fat: 5
Saturated Fat: 3
Carbohydrates: 13
Fiber: 1
Protein: 2
Cholesterol: 11