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    Home » Recipes » Sides

    Southern Broccoli Cheese Rice Casserole

    Published: Oct 17, 2022 · Modified: Jan 4, 2024 by Krista Stechman · This post may contain affiliate links · 6 Comments

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    This Southern Broccoli Cheese Rice Casserole is a hearty favorite for family gatherings. It has tender broccoli and mushrooms, a creamy cheese sauce, and is topped with a crunchy cheddar and pretzel mixture.

    Broccoli Rice Casserole with Cheese and pretzel topping.

    You will find that this is a recipe that you will want to make over and over.  It is the ultimate comfort food that will warm you up from the inside.

    Make this cheesy broccoli rice casserole as a side dish to go with your holiday meal or serve as a main course during those cooler weather months.

    I love making this dish for Thanksgiving along with Glazed Shallots, Easy Thanksgiving Charcuterie Board, Cranberry Orange Sauce, Old Fashioned Candied Sweet Potatoes and Traditional Bread Stuffing. It's all about the sides and desserts at Thanksgiving!

    Jump to:
    • Why You Will Love This Recipe
    • Recipe Ingredients
    • Equipment Needed
    • Expert Tips
    • How to Make Southern Broccoli Cheese Rice Casserole
    • Storage
    • Please Leave a Rating and/or Review!
    • FAQ
    • Substitutions
    • Southern Broccoli Cheese Rice Casserole

    Why You Will Love This Recipe

    • The topping-  After preparing the casserole, it is topped with a mixture of crushed pretzels, cheddar cheese and butter.  This creates the most delicious flavor and the perfect crunch!
    • It serves many-  This Southern Broccoli Cheese Rice Casserole makes enough to serve healthy sized portions to 12 people, making it perfect to serve for holiday family gatherings.  There is plenty for the entire family!
    • It’s cheesy-  You will make a creamy cheese sauce to mix with the broccoli, rice and mushroom mixture. It is full of flavor and pairs so well with the other ingredients. Similar to this Cheesy Cauliflower Casserole recipe.

    Recipe Ingredients

    You can buy the ingredients you need for this recipe at your local grocery store or from an online retailer.

    • Chicken stock- I love Knorr liquid concentrate chicken stock.  This is used to cook the rice as well as in the sauce.  
    • Pretzels-  Pretzels of any size or shape are used for the crunchy topping.  
    • Butter- Butter is used to sauté the mushrooms and onions.  It is also used in the crunchy pretzel topping.
    • Evaporated milk- This is used in the cheese sauce.
    • Salt & pepper- I use Diamond Crystal Kosher Salt, if you're using Morton's Kosher salt then use about ¾ of the amount called for.
    • Nutmeg- This is used to season the cheese sauce.
    • Bay leaf- This is used in the cheese sauce for flavor.  
    • Cheddar cheese-  I like to use Hoffman's Extra Sharp Cheddar for this Southern Broccoli Cheese Rice Casserole. You could use your favorite extra sharp or sharp cheddar cheese brand.
    • Rice- This recipe calls for using Minute Rice which is convenient and saves time.  
    • Cremini mushrooms- These are baby Portobello mushrooms.
    • Onion- You could use yellow or white onion to cook with the butter and mushrooms.
    • Garlic- Fresh garlic cloves are going to be best.
    • Flour- Flour is used to make a roux which will help thicken the vegetable and cheese mixture.
    • Sour cream- This helps make the sauce extra creamy, the same as it does in my old fashioned pimento cheese recipe.
    • Broccoli-  I like to use fresh broccoli for this recipe.  
    Cheddar cheese, pretzels and butter in a white bowl, sliced mushrooms, diced onions, seasoning and bay leaf, butter, rice, minced garlic, a stick of butter, sour cream, shredded cheddar cheese, evaporated milk, blanched broccoli florets and chicken stock.

    Equipment Needed

    • Sauce pots- You will need 1 small sauce pot for cooking the rice and 1 large sauce pot for the cheese sauce.
    • Skillet- You will use a large skillet to cook the mushrooms and onions.  
    • Whisk- Use a whisk to combine the chicken stock concentrate with hot water and when you add it to the mushroom mixture.
    • Food processor or hand grater- You can use either a food processor or a hand grater to grate the cheese.
    • Knife- You will need a sharp knife to cut the mushrooms and onion.
    • Cutting board-  Use a cutting board when cutting your mushrooms and onion. I use either a Boos Block or large plastic board with grips.
    • Baking dish- A 9x13-inch ceramic baking dish is used to bake the casserole in the oven.
    A white speckled plate filled with southern broccoli cheese rice casserole with a kitchen towel to the side.

    Expert Tips

    • Use a food processor to shred cheese to save time and effort.
    • To blanch your broccoli just add it to boiling water for 30 seconds then shock it in ice water. It softens it just a bit and gives a nice bright green color.
    • Place whole pretzels in a zip top bag and use a rolling pin or a glass to crush the pretzels to your desired size.
    • You can make Southern Broccoli Cheese Rice Casserole a few hours ahead of time then keep it warm in the oven, wrapped with plastic wrap and aluminum foil at 160°F until serving.
    Southern Broccoli cheese Rice Casserole baked in a dish.

    How to Make Southern Broccoli Cheese Rice Casserole

    This recipe has several steps, so prepare your ingredients and gather your supplies before you begin to help make the process as smooth as possible. 

    The first thing you will want to do is preheat the oven to 400°F.

    Make the Chicken Stock  

    Mix the hot water with the chicken stock concentrate.  Stir this with a whisk and set this aside.

    Prepare the Topping 

    Combine the pretzels, cheese and butter.  Stir this well and set it aside.

    Pretzels, shredded cheddar cheese and butter mixed together in a bowl.

    Prepare the Cheese Sauce

    Combine the evaporated milk, salt, pepper, nutmeg, and bay leaf in your medium sauce pot.  Heat this over medium low heat until it is simmering.  Turn off the heat and discard the bay leaf.

    Add the cheese and stir until it is nice and smooth.  Set this aside.

    Shredded cheddar cheese, seasonings and evaporated milk in a medium sauce pot with a whisk.

    Cook the Rice 

    Cook rice according to the package instructions but use the prepared chicken stock in place of the water and add a pinch of salt.  Once it is done cooking, fluff it up with a fork.

    Prepare the Casserole

    Melt butter in your large skillet over medium heat and then add the mushrooms.  Let them sauté, without touching them for about 2-3 minutes.  Then give them a stir and allow the other sides to brown.

    Next, stir in the onion and allow it to cook for about a minute.  Then add the garlic and cook for about 30 seconds, or until it is fragrant. 

    Mushrooms and onions being sauteed in a large skillet.

    Turn the heat down to low-medium and add the flour, stirring well.  Cook this for about 3 minutes, stirring frequently.

    Whisk 1 cup of chicken stock into the mushroom mixture and increase the heat back up to medium. Then add the cheese sauce and cook until simmering before adding the sour cream.

    Sour cream being stirred into the cheese sauce mixture with a whisk.

    Bring the mixture back to a simmer and then add the broccoli and rice. 

    Broccoli and rice being added to the cheese sauce pan.

    Stir this well until everything is evenly coated.  Pour mixture into  your ceramic casserole dish and sprinkle with the pretzel topping.

    Southern Broccoli Cheese Rice Casserole topped with pretzel cheese mix before baking.

    Bake in your prepared oven for about 8 minutes, or until the top is lightly browned.  Remove it from the oven and serve it hot.

    A spoon scooping out a mushroom and broccoli from the casserole.

    Storage

    Refrigerate- Store cooked Southern Broccoli Cheese Rice Casserole, tightly covered in an airtight container or with plastic wrap, in the refrigerator for up to five days. You can reheat it in the microwave, covered with plastic wrap.

    Freeze- To freeze, after transferring casserole mixture to the ceramic dish, cover tightly with plastic wrap then foil or a tight fitting lid.  Store in the freezer for up to 1 month. Thaw it in the refrigerator overnight.

    Heat the rice mixture in the microwave covered in plastic wrap until warm all the way through before adding the pretzel topping and baking until browned on top.

    Please Leave a Rating and/or Review!

    Gain instant access to recipes! Have them sent straight to your inbox as soon as they're published.

    I would love for you to leave me a star rating and/or review at the bottom of this blog post if you make this Southern Broccoli Cheese Rice Casserole!  It’s very helpful and so appreciated!

    I’d also love it if you tag me in any Instagram photos of recipes you make. I love to see what everyone is making! 

    Follow along on Instagram, Pinterest, TikTok, and the Spillt app !

    A white speckled plate filled with southern broccoli cheese rice casserole with a kitchen towel to the side.

    FAQ

    Can I skip the mushrooms?

    Yes you can! If you don't like mushrooms then just leave them out. The recipe will still be delicious! Just skip that step and add the onions to the melted butter in your skillet.

    Could I use brown rice?

    Yes, brown minute rice can easily be used in this casserole and it will taste just as delicious!

    Can I split this into two smaller baking dishes?

    You sure can! Since you're just browning the topping and not heating it through then it will be the same baking time. Just keep an eye on the topping and remove them from the oven when the top is beginning to brown.

    Can I make this ahead of time?

    Yes. Prepare the casserole without the topping and store it in the refrigerator tightly covered.  When you are ready to serve it you can reheat it in the microwave covered in plastic or in the oven covered in foil before adding the topping,
    After adding the topping then bake an additional 8 minutes to brown the top.

    Substitutions

    • Chicken Stock- If you can't find Knorr liquid concentrate stock then use your favorite chicken stock.
    • Bread crumbs- Use bread crumbs instead of pretzels, if desired.
    • Rice- Use regular white rice if you don't have minute rice. Just cook it according to package directions, using chicken stock instead of water. 
    • Broccoli- You could use frozen broccoli florets instead of blanching your own. Make sure to thaw and drain before using.
    A spoon scooping out a mushroom and broccoli from the casserole.

    Southern Broccoli Cheese Rice Casserole

    Krista Stechman
    This creamy cheese rice casserole is loaded with broccoli, mushrooms and topped with a crunchy pretzel and cheese topping. It will quickly become one of your favorite holiday sides!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Total Time 35 minutes mins
    Course sides
    Cuisine american
    Servings 12 people
    Calories 405 kcal

    Equipment

    • 2 sauce pots 1 small, 1 medium
    • 1 large skillet
    • 1 whisk
    • 1 food processor or hand grater
    • 1 sharp knife
    • 1 cutting board
    • 1 9x13 ceramic baking dish

    Ingredients
      

    Chicken Stock Blend

    • 3 cups hot water
    • 2 tablespoon Knorr liquid concentrated base find this at grocery stores or Amazon

    Topping

    • 1 cup pretzels crushed
    • 1 cup extra sharp cheddar shredded
    • 2 tbsp unsalted butter melted

    Cheese Sauce

    • 12 oz evaporated milk
    • 1 teaspoon kosher salt I use Diamond Crystal
    • ½ teaspoon black pepper
    • ⅛ tsp nutmeg
    • 1 bay leaf
    • 10 oz sharp cheddar

    Rice

    • 2 cups chicken stock use mix from first step
    • 2 cups minute rice
    • 1 pinch kosher salt

    Casserole

    • 6 tablespoon unsalted butter
    • 6 oz cremini mushrooms sliced
    • 1 cup yellow onion small dice
    • 4 cloves garlic minced
    • ½ teaspoon kosher salt
    • 3 tablespoon flour
    • 1 cup chicken stock use mix from first step
    • 1 cup sour cream
    • 3 cups broccoli florets blanched

    Instructions
     

    Making Chicken Stock

    • Whisk hot water and chicken stock concentrate together. Set aside

    Making the Topping

    • Preheat the oven to 400°F
    • Toss the pretzels, melted butter and sharp cheddar in a medium mixing bowl then set aside until needed

    Making the Cheese Sauce

    • Heat the evaporated milk, salt, pepper, nutmeg and bay leaf over medium low heat until simmering. Turn the heat off and remove the bay leaf
    • Stir in sharp cheddar until melted and smooth then set aside

    Making the Rice

    • Cook rice according to box directions, using chicken stock instead of water and add a pinch of salt. Fluff and set aside

    Making the Casserole

    • Heat the butter in a large skillet over medium heat until melted. Add cremini mushrooms and let them sauté undisturbed until they brown, 2-3 minutes. Give them a stir and brown the other sides
    • Stir in diced onion and cook for 1 minute
    • Stir in the garlic until fragrant, about 30 seconds
    • Season with salt, turn temperature down to low-medium heat then add the flour. Stir well and let the flour cook for 3 minutes. Stir frequently
    • Whisk in 1 cup of chicken stock and turn the heat to medium
    • Whisk in the cheese sauce until simmering then stir in the sour cream
    • Bring it back to a simmer then stir in the broccoli and rice until fully coated
    • Pour the rice mixture into a 9x13 casserole dish, top with pretzel mix then bake for 8 minutes until slightly browned on top. Serve while hot

    Notes

    • Use a food processor to shred cheese to save time and effort.
    • To blanch your broccoli just add it to boiling water for 30 seconds then shock it in ice water. It softens it just a bit and gives a nice bright green color.
    • Place whole pretzels in a zip top bag and use a rolling pin or a glass to crush the pretzels to your desired size.
    • You can make Southern Broccoli Cheese Rice Casserole a few hours ahead of time then keep it warm in the oven, wrapped with plastic wrap and aluminum foil at 160°F until serving.

    Nutrition

    Calories: 405kcalCarbohydrates: 29gProtein: 15gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 75mgSodium: 733mgPotassium: 384mgFiber: 2gSugar: 6gVitamin A: 896IUVitamin C: 23mgCalcium: 357mgIron: 2mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Sandy

      October 05, 2023 at 2:31 pm

      Does this freeze well or become mushy when thawed?, I'd love to make it but I live alone.

      Reply
      • Krista Stechman

        October 05, 2023 at 5:46 pm

        Hi Sandy! You can freeze it, I would recommend doing so without the pretzels on top. There's a section in the blog post under storing in reference to freezing and reheating.

        Reply
    2. Ashlyn

      October 21, 2022 at 12:36 pm

      5 stars
      So, so good! The topping is my favorite part and will definitely be making this for the holidays!

      Reply
      • admin

        October 22, 2022 at 10:19 am

        So happy to hear it!!

        Reply
    3. Tammy Cruse

      October 17, 2022 at 6:02 am

      This looks like the ultimate comfort food. My mouth is watering! This looks delicious!

      Reply
      • admin

        October 17, 2022 at 8:45 am

        Thank you!!

        Reply
    5 from 3 votes (2 ratings without comment)

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    Welcome to In Krista's Kitchen where you'll find delicious dinners and desserts with restaurant flavor that you can make in the comfort of your home. You can find dinners, desserts, sides, brunch recipes and breakfast recipes for any occasion. I'm here to help you create meals and desserts packed with flavor! These recipes range from easy to slightly more experienced home cooks. I'll give tips and tricks and am always available through email to answer any cooking questions you have!

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