Broccoli Cheddar Rice Bake: Cozy, Cheesy, Weeknight Win

Picture a bubbling casserole that tastes like comfort, eats like a meal, and costs less than your takeout “healthy bowl.” That’s this Broccoli Cheddar Rice Bake.

It’s the blueprint for fast weeknights: hearty carbs, green veg, melty cheese, crispy top. You’ll prep it in minutes, bake once, and watch plates get cleared.

No culinary degree required, just a spoon and a pan.

Why Everyone Loves This Recipe

This is the crowd-pleaser that checks every box: creamy, cheesy, and loaded with broccoli so you feel virtuous. It’s pantry-friendly, forgiving, and kid-approved.

The texture hits that creamy-inside, golden-top sweet spot that restaurants try to charge $18 for.

Plus, it works as a main or a side without hijacking your schedule.

Broccoli Cheddar Rice Bake: Cozy, Cheesy, Weeknight Win

Recipe by Wendy CarterCourse: Dinner

Servings

6

servings

Prep time

15

minutes

Cooking time

35

minutes

Calories

420

kcal

Things You’ll Need on Hand

• 2 cups cooked rice (white or brown; day-old is ideal)

• 3 cups broccoli florets (fresh or frozen, bite-sized)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 2 tablespoons butter

• 2 tablespoons olive oil

• 3 tablespoons all-purpose flour

• 1 3/4 cups milk (2% or whole recommended)

• 1/2 cup low-sodium chicken or vegetable broth

• 2 1/2 cups sharp cheddar cheese, shredded and divided

• 1/2 cup plain Greek yogurt or sour cream

• 1 teaspoon Dijon mustard

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/4 teaspoon crushed red pepper flakes (optional)

• Salt and black pepper to taste

• 1/2 cup panko breadcrumbs (optional but delicious)

• 2 tablespoons grated Parmesan (optional)

• Cooking spray or butter for greasing the dish

Cooking Instructions

• Heat the oven: Preheat to 375ºF (190ºC). Grease a 9×13–inch baking dish.
• Par-cook the broccoli: Steam or microwave florets until bright green and just tender, 2–3 minutes. Drain well. If using frozen, thaw and squeeze out extra moisture.
• Sauté aromatics: In a large skillet, heat olive oil and butter over medium. Add onion and a pinch of salt; cook 3–4 minutes until translucent. Stir in garlic for 30 seconds.
• Build the roux: Sprinkle in flour, stirring constantly for 1 minute. Slowly whisk in milk, then broth, until smooth. Bring to a gentle simmer; cook 3–5 minutes until slightly thickened.
• Flavor boost: Whisk in Dijon, smoked paprika, garlic powder, onion powder, red pepper flakes (if using), and a few cracks of pepper. Taste and adjust salt.
• Make it cheesy: Off heat, stir in 1 3/4 cups cheddar until melted. Fold in Greek yogurt for creaminess without heaviness.
• Combine: In a large bowl, mix cooked rice, broccoli, and cheese sauce. Transfer to the prepared baking dish. Top with remaining 3/4 cup cheddar.
• Crunchy top (optional but c’mon): Toss panko with Parmesan and a drizzle of olive oil; scatter over the top.
• Bake: 20–25 minutes until bubbly at the edges. Broil 1–2 minutes to brown the top if you like drama. Let rest 5–10 minutes so it sets.
• Serve: Garnish with chopped parsley or chives. Grab a big spoon and act surprised when it disappears.

Make-Ahead & Storage Guide

• Make-ahead (unbaked): Assemble fully, cover tightly, and refrigerate up to 24 hours.
  

  Bake covered for 15 minutes, then uncover and bake 20–25 minutes more.

• Freeze (unbaked): Wrap well and freeze up to 2 months. Thaw overnight in the fridge, then bake as above. FYI, frozen-to-oven works but may need 15–20 extra minutes.
• Leftovers: Refrigerate in airtight containers 3–4 days.
• Reheat: Microwave individual portions 1–2 minutes, or bake covered at 350°F (175°C) for 15 minutes.
  

  Splash in a tablespoon of milk if it seems dry.

Healthy Highlights

• Broccoli power: Fiber, vitamin C, vitamin K, and sulforaphane to keep your cells happy.
• Protein lift: Cheddar plus Greek yogurt adds satisfying protein so it eats like a meal.
• Smart swaps: Brown rice, reduced-fat milk, and lighter cheese portions keep calories reasonable without going sad-and-bland.
• Portion control: Rich enough to satisfy; pair with a side salad for a balanced plate, IMO the move.

Nutrition Stats

Per main-dish serving (1/4 of recipe), estimate: 420–470 calories, 20–24g protein, 48–55g carbs, 16–20g fat, 4–6g fiber, 900–1100mg sodium (varies by broth/cheese). For lower sodium, use no-salt-added broth and season to taste.

What Not to Do

• Don’t skip draining broccoli. Extra water = watery bake. Squeeze it like you mean it.
• Don’t add cheese over high heat. It can split and go grainy.
  

  Melt off heat for silky sauce.

• Don’t use raw rice here. It won’t cook evenly with this method and you’ll get crunchy surprises.
• Don’t overbake. Past 30–35 minutes, it dries out. The rest time helps set without desertifying.
• Don’t under-season. Cheese is salty, but the sauce still needs pepper, paprika, and a taste test.

Mix It Up

• Protein add-ins: Fold in shredded rotisserie chicken, canned tuna, or cooked ground turkey.
• Veggie glow-up: Add sautéed mushrooms, peas, or spinach. Cauliflower florets play nice too.
• Cheese remix: Swap half the cheddar for Gruyère, Monterey Jack, or pepper jack for a little heat.
• Gluten-free: Use a 1:1 GF flour for the roux and certified GF panko, or skip the crumb topping.
• Lighter version: Use 1% milk, reduce cheddar by 1/2 cup, and bump yogurt to 3/4 cup.
• Crispy onion crown: Top with crushed baked onion rings or shallots for a green-bean-casserole vibe.

FAQ

Can I use instant rice?

Yes, as long as it’s fully cooked before mixing.

Instant rice can be softer, so keep the sauce slightly thicker to avoid a mushy texture.

What if I only have frozen broccoli?

Totally fine. Thaw, then squeeze out moisture with a clean towel. Excess water is the enemy of creaminess.

How do I make it spicier?

Add extra red pepper flakes, swap some cheddar for pepper jack, or stir in a teaspoon of hot sauce to the cheese sauce.

Can I make this dairy-free?

Use plant butter, unsweetened oat milk, and a good melting dairy-free cheese.

Replace yogurt with a plain coconut yogurt. Flavor with extra mustard and nutritional yeast for oomph.

How do I prevent a grainy sauce?

Heat low and slow, whisk constantly, and add cheese off the heat. Overheating dairy is the fast track to grainy-ville.

Is this freezer-friendly after baking?

Yes, but texture is best when frozen unbaked.

If freezing leftovers, cool fully, wrap tight, and reheat gently with a splash of milk.

Can I cook the rice in the oven with the casserole?

Not with this method. The liquid ratio and timing are tuned for cooked rice. If you want a one-pan raw rice bake, that’s a different recipe.

What’s the best pan size?

A 9×13-inch dish gives you maximum crispy topping and even heating.

An 8×11 works too; add a few minutes to the bake time.

Wrapping Up

Broccoli Cheddar Rice Bake is that unicorn: simple, craveable, and weeknight-proof. It’s flexible enough for whatever’s in your fridge and impressive enough for a potluck brag.

Keep the base, remix the extras, and you’ve got a reliable staple that never gets boring.

One pan, big flavor, zero stress—sign me up.