This Cheesy Broccoli Rice Casserole is the ultimate comfort food—creamy, cheesy, and packed with tender broccoli and cauliflower rice. It’s surprisingly simple to make and perfect for busy weeknights or potlucks. Let’s get that oven preheating for this cozy, satisfying dish.
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Why You’ll Love This Cheesy Broccoli Rice Casserole
Ultimate comfort food: Creamy, cheesy, and warm like a cozy sweater.
Surprisingly simple: Mix everything in one bowl; the oven does the rest.
Veggie-packed: Broccoli and cauliflower rice keep it flavorful and low-carb.
Better leftovers: Flavors meld overnight for a next-day treat.
Ingredients & Tools
- 1 large head of cauliflower, riced (about 4 cups)
- 4 cups fresh broccoli florets, chopped into bite-sized pieces
- 2 cups shredded sharp cheddar cheese, divided
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream
- 4 oz full-fat cream cheese, softened
- 2 large eggs
- 1/2 cup sour cream
- 1/2 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp butter
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- To taste: salt and black pepper
Tools: A 9×13 inch baking dish, a large mixing bowl, a skillet, and a box grater or food processor for the cauliflower.
Notes: The three-cheese blend is key—cheddar for sharpness, mozzarella for stretch, and Parmesan for depth. Fresh garlic and onion build a better flavor base than powdered versions.
Nutrition (per serving)
| Calories: | 385 kcal |
| Protein: | 17 g |
| Fat: | 32 g |
| Carbs: | 9 g |
| Fiber: | 3 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes
Before You Start: Tips & Ingredient Notes
- Don’t overcook your broccoli. You’re just giving it a quick blanch to take the raw edge off. It will finish cooking in the oven, and you want it to retain some texture and a vibrant green color.
- Get your cauliflower rice as dry as possible. After you rice it, wring it out in a clean kitchen towel. Excess moisture is the enemy of a perfectly set, non-watery casserole.
- Use freshly shredded cheese. I know, the pre-shredded bags are convenient, but they’re coated with anti-caking agents that can make your sauce grainy and prevent it from melting smoothly. Taking two minutes to shred your own makes a world of difference.
- Let your cream cheese soften. This is a small but crucial step. Room temperature cream cheese will incorporate seamlessly into the sauce, while cold cream cheese will leave little lumps behind.
How to Make Cheesy Broccoli Rice Casserole
Step 1: First, preheat your oven to 375°F (190°C) and generously grease your 9×13 inch baking dish with butter or a light coating of oil. This is your first line of defense against sticking, and it also helps the edges get that lovely golden-brown crust. Go ahead and get your cauliflower riced—a food processor with the grating attachment makes this incredibly fast, but a standard box grater works just fine, if a bit more arm-work is involved.
Step 2: Now, let’s tackle the broccoli. Bring a large pot of salted water to a rolling boil. You’ll notice I said salted—this seasons the broccoli from the inside out. Carefully add your broccoli florets and let them cook for just 2 minutes. That’s it! You’re not fully cooking them, just blanching. Immediately drain them and plunge them into a bowl of ice water. This shocking process stops the cooking instantly, locking in that beautiful green color and ensuring they stay perfectly crisp-tender.
Step 3: Time for the aromatic base. Melt the butter in a skillet over medium heat. Add your finely diced onion and cook for about 4-5 minutes, until it becomes soft and translucent. You’ll know it’s ready when your kitchen starts to smell amazing. Then, add the minced garlic and cook for just one more minute—garlic burns easily, so you just want to wake up its flavor, not brown it.
Step 4: In your large mixing bowl, let’s create that luscious, cheesy sauce. Combine the heavy cream, softened cream cheese, sour cream, and eggs. Whisk it all together until it’s smooth and homogenous. Don’t worry if it looks a little loose at this stage; the eggs will act as a binder and help everything set up beautifully in the oven. Now, stir in 1 ½ cups of the shredded cheddar, all of the mozzarella, and the Parmesan.
Step 5: It’s assembly time! To the cheesy sauce in your bowl, add the well-drained cauliflower rice, the blanched and drained broccoli florets, and the sautéed onion and garlic mixture. Sprinkle in the smoked paprika, garlic powder, onion powder, and a good amount of salt and pepper. Now, use a large spatula to gently fold everything together. You want every single piece of veggie to be coated in that glorious, cheesy sauce.
Step 6: Transfer the entire mixture to your prepared baking dish and spread it out into a smooth, even layer. Take the remaining ½ cup of shredded cheddar cheese and sprinkle it evenly over the top. This is what’s going to create that irresistible, bubbly, golden-brown cheese crust that everyone fights over.
Step 7: Place the baking dish in the preheated oven and bake for 30-35 minutes. You’re looking for the edges to be actively bubbling and the top to be a gorgeous, spotted golden brown. If you want an extra-crispy top, you can pop it under the broiler for the last minute or two—just watch it like a hawk so it doesn’t burn!
Step 8: This is the hardest part, I promise. Once you pull the casserole out of the oven, you must let it rest for at least 10-15 minutes before cutting into it. This allows the sauce to thicken up and set, so you get clean slices instead of a soupy mess. It will be steaming and smell incredible, but patience here is a true virtue.
Storage & Freshness Guide
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Freeze unbaked, tightly wrapped, for up to 2 months; thaw before baking.
- Reviving: Reheat in oven at 350°F to restore crisp top and creamy center.
Serving Suggestions
Complementary Dishes
- Roasted Chicken Thighs — The juicy, savory flavor of the chicken pairs perfectly with the rich, cheesy casserole, creating a balanced and satisfying plate.
- Pan-Seared Pork Chops — A simple, well-seasoned pork chop adds a lovely meaty component that doesn’t compete with the casserole’s creamy texture.
- A Simple Green Salad — Something crisp and fresh with a sharp vinaigrette cuts through the richness of the cheese and cleanses the palate beautifully between bites.
Drinks
- A Crisp Chardonnay — A lightly oaked Chardonnay has the body to stand up to the cheese and a bright acidity that complements the dish wonderfully.
- Sparkling Water with Lemon — The bubbles and citrus are a fantastic non-alcoholic option to refresh your palate and balance the creaminess.
- An Amber Ale — The malty, caramel notes in the beer are a fantastic friend to the smoked paprika and sharp cheddar in the casserole.
Something Sweet
- Mixed Berry Crumble — The bright, tart berries and buttery topping provide a lovely, light contrast after the savory, cheesy main event.
- Dark Chocolate Avocado Mousse — It’s rich, silky, and deeply chocolatey, but still feels light enough to enjoy after a hearty meal.
- Lemon Sorbet — This is the ultimate palate cleanser; it’s zingy, refreshing, and the perfect one or two spoonfuls to end the meal on a bright note.
Top Mistakes to Avoid
- Mistake: Skipping the broccoli blanching step. If you add raw broccoli, it will release too much water as it cooks, making your casserole soupy. It also won’t be as tender or vibrant.
- Mistake: Not squeezing the water out of the cauliflower rice. Cauliflower holds a lot of water. If you don’t remove it, you’ll end up with a watery, unset casserole that never achieves the right creamy consistency.
- Mistake: Using pre-shredded bagged cheese. I’ve messed this up before too, thinking I was saving time. The starch coating prevents smooth melting, leading to a grainy sauce that can separate. It’s worth the extra minute to shred your own.
- Mistake: Cutting into the casserole straight from the oven. I know it’s tempting, but that rest time is non-negotiable for the casserole to set up properly. Cutting in too soon turns it from a sliceable dream into a cheesy puddle.
Expert Tips
- Tip: Add a crunchy topping for texture. Before baking, mix the reserved cheese with a quarter cup of crushed pork rinds or almond flour and a tablespoon of melted butter. Sprinkle it over the top for an incredible, crunchy contrast to the creamy interior.
- Tip: Customize your cheese blend. Feel free to play around! A little Gouda will add a smoky note, some pepper jack will bring the heat, or a fontina will make it even meltier. Just keep the total volume about the same.
- Tip: Make it a full meal. Brown some ground sausage or diced ham and mix it right in with the cauliflower and broccoli. It transforms the casserole from a side dish into a hearty, one-pan dinner.
- Tip: Prepare it ahead of time. You can assemble the entire casserole, cover it tightly, and refrigerate it for up to 24 hours before you need to bake it. Just add an extra 5-10 minutes to the baking time since it will be going in cold.
FAQs
Can I use frozen broccoli and cauliflower rice?
You absolutely can, and it’s a great time-saver! The key is to thaw them completely first, and then—this is crucial—squeeze out every bit of excess moisture you can. Frozen veggies hold even more water than fresh, so I’ll often spread them on a baking sheet lined with paper towels and press down with more towels to really get them dry. If you skip this, you’ll have a very watery final dish.
How should I store and reheat leftovers?
Leftovers will keep beautifully in an airtight container in the refrigerator for 3-4 days. To reheat, I strongly recommend using an oven or toaster oven at 350°F until warmed through. This will restore the crisp top and creamy center. The microwave will work in a pinch, but it will make the texture a bit softer and the top won’t be crispy.
Can I make this casserole dairy-free?
It’s a bit of a project, but it can be done! For the cheeses, you’d need to find a good melting dairy-free cheddar and mozzarella style shreds. For the cream cheese and sour cream, there are some excellent coconut or nut-based alternatives available now. The heavy cream can be swapped for a full-fat, unsweetened canned coconut milk. Just be prepared to experiment a little to get the flavors and textures just right.
Why did my casserole turn out watery?
This almost always comes down to moisture in the vegetables. Either the cauliflower rice wasn’t dried enough, the frozen veggies weren’t thawed and squeezed, or the broccoli was overcooked before going in. The resting period after baking is also vital—that’s when the sauce finishes thickening. If you cut in too soon, it will look watery even if it would have set perfectly given a few more minutes.
Can I freeze this cheesy broccoli rice casserole?
Yes, you can! Assemble it completely but do not bake it. Wrap the unbaked casserole very tightly in both plastic wrap and foil to prevent freezer burn. It will keep for up to 2 months. When you’re ready, thaw it overnight in the refrigerator and then bake as directed, adding maybe 10-15 extra minutes since it will be cold. I don’t recommend freezing it after it’s been baked, as the texture of the dairy can become a bit grainy upon reheating.
Cheesy Broccoli Rice Casserole
Make this easy Cheesy Broccoli Rice Casserole for a comforting weeknight meal. Creamy, cheesy, and packed with veggies. Get the simple recipe now!
Ingredients
For the Ingredients
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1 large head cauliflower (riced (about 4 cups))
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4 cups fresh broccoli florets (chopped into bite-sized pieces)
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2 cups shredded sharp cheddar cheese (divided)
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1 cup shredded mozzarella cheese
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1/2 cup grated Parmesan cheese
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1 cup heavy cream
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4 oz full-fat cream cheese (softened)
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2 large eggs
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1/2 cup sour cream
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1/2 medium yellow onion (finely diced)
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2 cloves garlic (minced)
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2 tbsp butter
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1 tsp smoked paprika
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1/2 tsp garlic powder
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1/2 tsp onion powder
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salt and black pepper (to taste)
Instructions
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First, preheat your oven to 375°F (190°C) and generously grease your 9x13 inch baking dish with butter or a light coating of oil.01
-
Bring a large pot of salted water to a rolling boil. Carefully add your broccoli florets and let them cook for just 2 minutes. Immediately drain them and plunge them into a bowl of ice water.02
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Melt the butter in a skillet over medium heat. Add your finely diced onion and cook for about 4-5 minutes, until it becomes soft and translucent. Then, add the minced garlic and cook for just one more minute.03
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In your large mixing bowl, combine the heavy cream, softened cream cheese, sour cream, and eggs. Whisk it all together until it’s smooth and homogenous. Now, stir in 1 ½ cups of the shredded cheddar, all of the mozzarella, and the Parmesan.04
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To the cheesy sauce in your bowl, add the well-drained cauliflower rice, the blanched and drained broccoli florets, and the sautéed onion and garlic mixture. Sprinkle in the smoked paprika, garlic powder, onion powder, and a good amount of salt and pepper. Now, use a large spatula to gently fold everything together.05
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Transfer the entire mixture to your prepared baking dish and spread it out into a smooth, even layer. Take the remaining ½ cup of shredded cheddar cheese and sprinkle it evenly over the top.06
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Place the baking dish in the preheated oven and bake for 30-35 minutes. You’re looking for the edges to be actively bubbling and the top to be a gorgeous, spotted golden brown.07
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Once you pull the casserole out of the oven, you must let it rest for at least 10-15 minutes before cutting into it.08
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