This Cheesy Broccoli and Rice Casserole from scratch is a real crowd pleaser. Made with fresh broccoli and cheddar cheese, it’s super creamy and there’s no canned soup.

 
I’m a huge fan of Broccoli Rice Casseroles. When I’m in a pinch, I make this Broccoli Rice Casserole which uses rice and canned soup to make an easy casserole.
But you really can’t beat the flavor of this from-scratch casserole. You have the peace of mind of knowing exactly what’s in it.

 
I like to use fresh broccoli for this casserole, but you could use frozen broccoli.
To make Cheesy Broccoli and Rice Casserole start by sauteing some onion, celery, and mushrooms in some butter. You can leave the mushrooms out if you wish.

  Once the veggies are soft, add some garlic powder and flour. Whisk in 2 cups of milk and simmer until thickened. Season with salt and pepper and a little cayenne pepper. Add 1 cup of cheddar cheese, some sour cream and mayonnaise.
Two and a half cups of long-grain rice gets mixed in. The mixture gets transferred to a casserole dish. Panko crumbs get scattered across the top. They cook up wonderfully buttery and crispy.

More Casserole Recipes

Lima Bean Casserole
Mashed Potato and Green Bean Casserole
Yellow Squash Casserole
Loaded Mashed Potato Casserole

Cheesy Broccoli and Rice Casserole (from scratch)

This Cheesy Broccoli and Rice Casserole from scratch is a real crowd pleaser. Made with fresh broccoli and cheddar cheese...