Southern Broccoli Cheese Rice Casserole

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.

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!

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.

Ingredients for Southern Broccoli Cheese Rice Casserole

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 3/4 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.

• Broccoli-  I like to use fresh broccoli for this recipe.  

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 9×13-inch ceramic baking dish is used to bake the casserole in the oven.

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.

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.

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.

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. 

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.

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

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

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.

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.

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FAQ

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.