How To Make the Best-Ever Cheesy Broccoli Rice Casserole

Broccoli rice casserole is one of those true Americana meals. At its core, it’s a baked casserole made with broccoli, some sort of creamy cheese sauce, and rice, but the details vary greatly. I’ve seen versions made with cream cheese, cream of mushroom soup, chicken stock, and even Cheez-Wiz! Some also include protein such as shredded chicken.

But I’d yet to find my own favorite version. I was looking for one that was easy yet refined, tasted great, and hit all the comforting notes you expect from a cheesy casserole. After much trial and error, I came up with the best version I’ve ever tasted, made with a long-grain and wild rice blend for elegance and texture, a luxurious homemade cheese sauce, and crisp-tender broccoli. A sprinkling of panko breadcrumbs serves as a crisp topping to the creamy casserole. Here’s how to do it.

Whenever you’re using rice in a casserole, there are a few important variables to keep in mind. Here, texture was my main concern: I wanted the rice to hold up when baked and not turn to mush. I also knew that many people would want to use whatever’s in their pantry.

After testing this recipe with a few different types, I determined the best options are brown rice or a long-grain and wild rice blend. The latter adds a level of elegance while giving you a nice textural mouthfeel, making it my preferred choice. Here, we’re calling for leftover cooked rice for ease, but you can cook it fresh for this recipe and expect the same results.

If you’d prefer to use white rice, opt for a variety that holds its shape best as it cooks, such as white basmati. Stay away from white jasmine, which seems to absorb the moisture in the dish and also breaks down more than basmati when cooking. If you do use jasmine, you’ll have best results starting with cold cooked rice.

As a recipe developer with a myriad of mild food allergies, I have a hard time consuming pre-made soups, which sometimes contain ingredients and additives my body doesn’t agree with. I know I’m not alone in that reality, so I chose to use a homemade, roux-based cheese sauce in lieu of canned soup or processed cheese. The roux gives the casserole the necessary creaminess, and if you like, you can add things like poultry seasoning or sliced mushrooms to achieve those nostalgic flavor profiles.

During my first run-through of this recipe, I blanched the broccoli (both stems and florets), thinking it would jumpstart the cooking process. But the stems remained tough while the florets became mushy. Ultimately, I decided to skip the blanching altogether and just call for broccoli crowns, which cook up nicely directly in the casserole (and save you a step, to boot!).

When it comes to following recipes, I always encourage you to get creative and add what makes you feel good! Spice up this casserole by adding cayenne, paprika, mustard powder, or nutmeg. Switch up the cheese, or chop up pieces of smoked sausage or andouille to add into the mix. Add some mushrooms or cream of mushroom soup. One time I cracked open a jar of tuna and ate it on the side, and it was delicious.