Southern Broccoli Rice Casserole (no canned soup!)

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This Broccoli Rice Casserole is loaded with fresh steamed broccoli, rice, mushrooms, and onion, combined in a homemade cream sauce — topped with cheddar and Parmesan, then baked until golden and bubbly. No canned soup, no processed cheese, nothing from a box. Just fresh ingredients that come together into one of the most requested side dishes at our table.

This recipe came from a co-worker years ago after I raved over it at a company potluck. Most broccoli casseroles I’d had before were made with frozen broccoli, canned soup, and a cracker topping — good, but this one was noticeably fresher.

I adapted it over time, adding a homemade cream sauce (the same one I use in my chicken poppy seed casserole) and sautéed mushrooms for a heartier result. If mushrooms aren’t your thing, leave them out — the casserole is just as good without them. The co-worker who gave me this recipe warned me it was worth the extra steps. She was right.

Ingredient Notes

• Broccoli | Fresh broccoli gives the best flavor and texture — it holds up better in the oven than frozen and keeps a little bite after baking.
• Instant white rice | Instant rice is pre-cooked and rehydrates quickly, which means it won’t absorb too much moisture from the sauce during baking. Regular rice needs to be par-boiled first or it will come out undercooked.
• Cheddar and Parmesan cheese | Cheddar melts beautifully into the sauce and gets golden on top, while Parmesan adds a slightly sharp, nutty finish. Take my advice and shred your own — pre-shredded cheese is coated with starches that prevent it from melting smoothly.

• Onion and mushrooms | Saute chopped onions and mushrooms (optional) in a little butter to add both savoriness and heartiness to the dish. Either yellow or white onions will work.
• Butter | Use the butter to soften the veggies and also to make a roux for the cream sauce.
• Flour | This is the thickening agent for the sauce.
• Chicken bouillon | A bouillon cube or powder adds both flavor and saltiness to the cream sauce, so you won’t need cream soup for the casserole.
• Milk | Whole milk gives the cream sauce its richness and body — it’s what makes this casserole taste homemade rather than canned.

Variations and Substitutions

• Switch out the grain. Regular white rice works fine — just par-boil it for 8–10 minutes before adding it to the recipe so it finishes cooking properly in the oven. Quinoa or orzo are also good options.
• Add more veggies. A mix of broccoli, cauliflower, and carrots makes a colorful mixed vegetable casserole with the same creamy base.
• More cheese, please. Gruyère or Colby Jack are both great substitutes — just make sure whatever you choose melts smoothly.
• Add a crunchy topping. Sprinkle crushed crackers or french fried onions over the cheese before baking for a little extra texture.
• Make it a meal. Stir in shredded rotisserie chicken to turn this side dish into a hearty main.

How to Make Easy Broccoli Rice Casserole

I recently got an order of produce from my CSA (Community Supported Agriculture) box and was blessed with fresh garden broccoli. It was the perfect time to make Broccoli Rice Cheese Casserole again. 

STEP 1 | Make the cream soup

Create a roux of melted butter and flour over medium heat. Slowly add milk and chicken broth and cook until the mixture is thick and creamy. Season with salt and pepper.

STEP 2 | Cook broccoli and rice

Give the broccoli a rough chop and steam it. Cook one cup of instant white rice according to the package directions.

STEP 3 |  Sauté the mushroom and onions

Add a little butter to a skillet and saute your chopped mushrooms and onions just until soft, not mushy.

STEP 4 |  Mix all the ingredients 

In a large bowl, combine the steamed broccoli, cooked rice, and sautéed veggies. Stir in the homemade cream soup and cheddar cheese. Pour it all into a lightly greased casserole dish.

STEP 5 | Top with more cheese and bake

Sprinkle more shredded cheddar and Parmesan cheese over the top. Bake until hot, bubbly, and a little golden brown on top.

Storage and Reheating Tips

• Store it in an airtight container in your refrigerator for 4-5 days or in your freezer for 1-2 months.
• For best results, cover the casserole with aluminum foil and reheat in the oven at 350 until it gets bubbly again. 

Frequently Asked Questions

What to Serve With Broccoli Rice Casserole

Southern Broccoli Cheese Rice Casserole makes an ideal side dish when you’re serving pork chops, baked BBQ chicken breast, meatloaf, or nearly any other favorite main course.

This rich, cheesy broccoli creation will be a big hit at special occasion dinners and gatherings, too.

Southern Broccoli Rice Casserole (no canned soup!)

Author: Sheila Thigpen

A rich combination of flavorful ingredients makes this Southern Broccoli Rice Casserole the perfect side. In fact, it is so scrumptious and filling you could even pair it with a green salad and serve it as a main dish.

3.89 from 18 votes

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Vegetables & Sides

Cuisine American

Servings 8 – 10 servings

Calories 378 kcal

COOKING MODEPrevent screen from going dark.

Ingredients

  

1x2x3x

• ▢ 1 cup uncooked instant white rice
• ▢ 1 ½ cups water
• ▢ 3 cups broccoli cooked and chopped
• ▢ 1 tablespoon unsalted butter
• ▢ 1 cup chopped onion
• ▢ 1 cup chopped mushrooms optional
• ▢ 3 cups shredded cheddar cheese
• ▢ ¼ cup shredded Parmesan cheese

Homemade Cream Soup

• ▢ 4 tablespoons unsalted butter
• ▢ 3 tablespoons all-purpose flour
• ▢ 1 Knorr chicken bouillon cube
• ▢ 2 cups milk
• ▢ ¼ teaspoon black pepper

Instructions

 

• Preheat the oven to 325 degrees.
• Cook the rice in 1 1/2 cups boiling water per package instructions. Fluff and place in a large bowl.
• Steam the broccoli in a microwave steamer basket for 5 minutes; then roughly chop and add to bowl with the rice.
• In a skillet over medium high heat, melt the butter. Add the chopped onions and mushrooms and sauté for 5 minutes, just until softened, and add to the broccoli mixture.
• Add 2 cups cheddar cheese along with the homemade cream soup and stir until combined.
• Spoon the mixture into a lightly greased 9 x 13-inch casserole dish. Sprinkle the casserole with the remaining cup of cheddar cheese and 1/4 cup Parmesan cheese. Bake for 30 – 35 minutes, or until hot and bubbly.

Homemade Cream Soup

• In a small saucepan, melt 4 tablespoons butter over medium heat. Stir in the flour and chicken bouillon until smooth. Continue cooking for 1-2 minutes, stirring constantly.
• Add milk, whisking continually until mixture thickens.
• Remove from heat and stir in black pepper.

Notes

• This recipe can be easily halved.
• Change up the recipe by using whatever cheese you have on hand (or a combination of cheeses) and even add a cracker crumb topping or french fried onions.
• Store it in an airtight container in your refrigerator for 4-5 days or in your freezer for 1-2 months. For best results reheat in the oven at 350 until it gets bubbly again. 

Nutrition

Serving: 1gCalories: 378kcalCarbohydrates: 26gProtein: 16gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 8gCholesterol: 68mgSodium: 440mgFiber: 3gSugar: 3g

Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Keyword side dish, vegetarian