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+ servings

Broccoli Casserole

This cheesy and comforting broccoli casserole is the ultimate side dish to any meal. Don't forget to check out our step by step photos and tips above!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 - 10 servings
Calories 526kcal


  • 8 Tbsp. butter divided
  • 1 ½ cups chopped yellow onion 1 medium
  • 3 cloves garlic finely chopped
  • 1/3 cup all-purpose flour
  • 2 cups chicken stock
  • 1 1/2 cups milk
  • 2 Tbsp. whole grain mustard
  • 2 1/2 cups shredded sharp cheddar cheese divided
  • 6 cups crisp-tender broccoli see note
  • 6 cups cooked rice
  • Kosher salt to taste
  • ½ tsp. pepper
  • 1 ½ cups sourdough breadcrumbs


  • Preheat oven to 350°F.
  • Melt 2 tablespoons butter in a Dutch oven over medium heat.
  • Add onion and garlic; cook, stirring occasionally, until softened, about 5 minutes.
  • Add another 4 tablespoons butter; let met.
  • Stir flour into butter and onions. Cook, stirring, 2 minutes. Stir in stock and milk until combined.
  • Cook, stirring oven, until mixture comes to a simmer and has slightly thickened, about 5 minutes.
  • Remove from heat. Stir in mustard and 1 ½ cups cheese until smooth. Gently stir in broccoli and rice.
  • Taste for seasonings; add salt ¼ teaspoon at a time to reach desired flavor. Stir in pepper.
  • Transfer to a 13x9-inch casserole dish.
  • In a medium bowl, stir together breadcrumbs and remaining 2 tablespoons butter.
  • Sprinkle breadcrumbs over casserole; top with remaining 1 cup cheese.
  • Bake until golden and bubbly, about 30 minutes.


  • I used whole milk, but you can use low fat milk instead.
  • Make this vegetarian by substituting vegetable stock for the chicken stock.
  • After you add the milk and broth, you need to cook the mixture just until it’s as thick as queso.
  • Use any type of rice you like; just be aware that some brown and wild rice blends contain extra seasoning and salt, so taste the casserole filling before adding more salt. There’s nothing raw, so tasting at this point is totally safe.
  • Cut broccoli into small, bite-sized florets so they’re easy to eat.
  • You don’t want to totally cook the broccoli, since it gets baked in the oven. I par-cook my broccoli by putting it in a microwave-safe bowl with a couple of tablespoons water, covering it, and microwaving it for 4 minutes.
  • You can substitute crushed crackers or panko breadcrumbs for the sourdough.


Calories: 526kcal | Carbohydrates: 53g | Protein: 19g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 75mg | Sodium: 524mg | Potassium: 481mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1222IU | Vitamin C: 64mg | Calcium: 370mg | Iron: 2mg