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Broccoli comes out of the pot bright green, then spends another half hour in the oven. That extra cooking is exactly why I stop boiling it while it still has a little bite. In this cheesy broccoli rice casserole, the florets soften as they bake, and starting with broccoli that’s already tender can leave you with a mushy layer instead of distinct pieces.

The sauce starts with butter and flour, then milk goes in gradually so it thickens into a smooth coating before the cheddar is added. I stir the warm rice and well-drained broccoli right into that sauce, which helps everything spread evenly through the baking dish. A buttery cracker topping turns golden while the casserole bubbles at the edges, and the rice underneath stays tucked into a creamy cheddar sauce.

Why the Broccoli Should Still Have a Bite Before It Goes Into the Oven

Broccoli that’s fully tender before it meets the rice doesn’t have much left to give during baking. It keeps cooking in the oven, surrounded by hot cheese sauce, so boiling it just until it turns bright green and is crisp-tender gives it room to soften without collapsing. Cut the florets small and fairly even, too; large pieces stay firm longer, while tiny bits can disappear into the casserole.

Drain the broccoli thoroughly before stirring it into the sauce. Any water clinging to the florets thins the cheese sauce, and the casserole already has plenty of moisture from the rice and milk. I let the pot drain well rather than tipping the broccoli straight into the mixing bowl. That keeps the finished center creamy instead of loose, with broccoli pieces you can still see in each scoop.

What the Rice, Cheddar, and Cracker Top Each Bring

• Long-grain white rice — Its separate, fluffy grains give the casserole structure without making the filling as dense as a short-grain rice would. Use it cooked and warm so it stirs into the cheese sauce easily; the casserole isn’t meant to cook raw rice in the baking dish.
• Sharp cheddar — Sharpness matters here because the rice and milk mellow the cheese as it bakes. A block of sharp cheddar gives a fuller tang than mild cheddar, while any good-quality sharp cheddar works well. For the smoothest sauce, grate it finely so it melts quickly once the pan is off the heat.
• Whole milk, butter, and flour — Together, these make a sauce that clings to the rice instead of pooling at the bottom. Whole milk gives it a fuller body; lower-fat milk will make a thinner sauce. The flour needs to cook briefly in the butter before the milk goes in, so the finished sauce doesn’t taste floury.
• Buttery round crackers — Their salty, buttery crunch contrasts with the soft rice and broccoli. Crush them into small, uneven crumbs rather than powder; the larger bits make a more textured topping. The topping butter helps the crumbs brown in the oven.
• Garlic powder and onion powder — These season the sauce without adding chunks that compete with the broccoli. Keep them in the sauce so their flavor gets distributed through the whole casserole, not just the surface.

Building the Sauce and Getting the Cracker Top Golden

Blanch the Broccoli Just Until Bright

Heat the oven to 350°F and grease a 9×13-inch baking dish with nonstick cooking spray. Bring the water to a boil in a 6-quart pot, add the small broccoli florets, and cook them for 2 to 3 minutes. They should look bright green and give slightly when pierced, but still have a little firmness. Drain them well so excess water doesn’t loosen the sauce later.

Thicken the Milk Before Adding Cheddar

Melt 4 tablespoons of butter in a medium saucepan over medium heat, whisk in the flour, and cook the mixture for 1 minute. Gradually whisk in the milk, then add the salt, black pepper, garlic powder, and onion powder. Cook for 4 to 6 minutes, whisking often, until the sauce coats the back of a spoon; if it still runs off like milk, give it more time while whisking. Take the pan off the heat before stirring in the cheddar, and keep stirring until it melts into the sauce.

Coat the Rice and Broccoli Evenly

Melt the remaining butter and stir it together with the crushed crackers. Add the warm rice and drained broccoli to the cheese sauce, then stir until the sauce coats the rice throughout. Spread the mixture in the prepared dish rather than leaving a tall mound in the middle, so it bakes evenly. Sprinkle the cracker mixture over the surface in an even layer for a golden top from edge to edge.

Bake Until the Edges Bubble

Bake the casserole uncovered for 25 to 30 minutes. Look for bubbling around the edges and a golden cracker topping; if the center is still cool-looking and the top is pale, it needs more time. Avoid covering the dish, since trapped steam softens the crumbs instead of letting them brown. Set the dish aside to rest for 10 minutes before serving.

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Cheesy Broccoli Rice Casserole

Cheesy broccoli rice casserole combines warm cooked rice and crisp-tender broccoli in a cheddar cheese sauce. It bakes under a buttery cracker topping until bubbling around the edges and golden on top.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Resting 10 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Course: Side Dish

Cuisine: American

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

For the casserole

• 1 nonstick cooking spray for greasing
• 1.5 lb broccoli cut into small florets
• 8 cups water
• 4.5 cups long-grain white rice warm cooked

For the cheese sauce

• 6 tbsp unsalted butter divided (4 tablespoons for the sauce and 2 tablespoons for the topping)
• 0.25 cup all-purpose flour
• 2 cups whole milk
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 2 cups sharp cheddar cheese shredded

For the topping

• 1 cup buttery round crackers crushed

Equipment

• 1 9x13-inch baking dish

Method

 

Prepare the casserole

1. Heat the oven to 350°F.
2. Grease a 9x13-inch baking dish with nonstick cooking spray.
3. Bring the water to a boil in a 6-quart pot.
4. Add the broccoli and cook for 2 to 3 minutes until bright green and crisp-tender.
5. Drain the broccoli well.

Make the cheese sauce

1. Melt 4 tablespoons of the butter in a medium saucepan over medium heat.
2. Whisk in the flour and cook for 1 minute.
3. Gradually whisk in the milk.
4. Add the salt, pepper, garlic powder, and onion powder.
5. Cook for 4 to 6 minutes, whisking often, until thick enough to coat the back of a spoon.
6. Remove from the heat and stir in the cheddar until melted.

Prepare the topping

1. Melt the remaining 2 tablespoons butter.
2. Stir the melted butter together with the crushed crackers.

Assemble and bake

1. Stir the warm rice and drained broccoli into the cheese sauce.
2. Spread the mixture in the prepared baking dish.
3. Sprinkle the cracker mixture evenly over the top.
4. Bake uncovered for 25 to 30 minutes, until bubbling around the edges and golden on top.
5. Rest for 10 minutes before serving.

Notes

For the best texture, drain the broccoli well before mixing it into the sauce. Store leftovers in the refrigerator for 3 to 4 days; freeze for up to 3 months. For a gluten-free version, use gluten-free flour and gluten-free buttery crackers.