Broccoli Rice Casserole

If there’s one dish that always has a place on my table, it’s this broccoli rice casserole—a longtime Drummond family favorite that tastes like pure comfort in every bite (plus kids love it)! Creamy, cheesy, and loaded with tender broccoli and fluffy rice, this dish has been perfected over the years.

I usually make it for Thanksgiving, but really, it's delicious any time of year with something like a roast chicken, pork chops, or a big glazed Easter ham. It’s even hearty enough to shine as a vegetarian main dish thanks to the rich cheese sauce made with cream cheese, parmesan, and good ol’ Velveeta (I can't help myself, it just works!). The cayenne and paprika give it a touch of warmth, while the pimentos add color and a little zing. This is one of those broccoli recipes that even broccoli skeptics will happily dig into!

Can you use frozen broccoli instead of fresh?

This casserole works best with fresh broccoli florets because they hold their shape and maintain their texture. Frozen broccoli tends to release extra water as it bakes, which can make the casserole a little soggy instead of creamy and cheesy.

Can you use microwavable or frozen rice?

Yes. Really any cooked long-grain white rice works well in this dish, so use what you have! Here's a handy guide on how to cook rice if you plan to cook it yourself.

How do you keep broccoli rice casserole from getting watery or mushy?

To keep your broccoli rice casserole from turning out watery, make sure the uncooked broccoli is well-drained before adding it to the sauce, and use fully cooked, cooled rice—not freshly steamed or wet rice—so the grains can absorb the creamy sauce instead of adding extra moisture.

Can you add meat to broccoli rice casserole?

Sure! If you want to make this a more substantial meal, you can add shredded cooked chicken or diced ham to the mix before baking. Aim for about 2 cups of meat and sprinkle it between the rice and broccoli-cheese layers so it's evenly distributed.

Can you make broccoli rice casserole ahead of time?

Yes! This casserole can be made ahead, either baked or unbaked. Assemble it up to 2 days ahead and refrigerate it, tightly covered, until ready to bake. It can also be frozen—baked or unbaked—for up to 2 months (wrap it well in plastic wrap and aluminum foil). Thaw it overnight in the refrigerator before baking.

If the casserole was baked before freezing, reheat it in a 350°F oven, covered with foil, until hot and bubbly, 25 to 30 minutes. If it was frozen unbaked, follow the recipe instructions, adding an additional 10 to 15 minutes to the bake time.

What’s the best cheese to use for broccoli rice casserole?

The best cheese for broccoli rice casserole is a mix of sharp cheddar, processed cheese (like Velveeta), cream cheese, and Parmesan, which together create the ultimate creamy, melty texture and rich flavor. Sharp cheddar brings bold, tangy depth, while processed cheese ensures smooth meltability that coats every grain of rice and piece of broccoli. Cream cheese adds velvety richness, and Parmesan enhances the savory, umami notes. This blend delivers the perfect balance of flavor and creaminess.

Can you make broccoli rice casserole without canned soup?

Absolutely! This recipe skips canned cream soup and uses a simple homemade cheese sauce made from butter, flour, milk, and cheese. It’s fresher, more flavorful, and lets you control the salt and texture.