Baked Broccoli Cheese Rice

Rice and broccoli florets swimming in a cheesy sauce and baked to a bubbly, golden brown.

This is my knock-off of broccoli-au-gratin-rice-in-a-box. You know, the San Francisco treat. The one I happily grew up on. Years ago I said my goodbyes to cut down on overly processed foods.

Purely by mistake, a box ended up in my groceries. . .

“Sorry” goes to the lady ahead of me in line. I owe you one.

True confession time. I was a little giddy when I found it.

It was like running into a best friend from high school you haven’t seen in years. Or something like that.

Not one to fight fate, I cooked and ate it, only to be disappointed. It was nothing like my memory. But all was not lost because it led me here.

A broccoli rice au gratin that will not disappoint! Super creamy and cheesy. The greatest comfort food.

Made fresh with good-for-you broccoli, brown rice, real cheese and milk.

You can’t box this.

Baked Broccoli Cheese Rice

Rating: 51

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 8 side dish servings

Baked Broccoli Cheese Rice

Rice and broccoli florets swimming in a cheesy sauce and baked to a bubbly, golden brown.


4 tablespoons butter, plus more for greasing pan
4 cloves garlic, minced
1/4 cup flour
2 cups milk
1 teaspoon dijon mustard
1/2 teaspoon sea salt and a few cracks fresh black pepper
2 + 1/2 cups sharp cheddar cheese, shredded
1/3 cup fresh Parmesan cheese, shredded
3 cups cooked rice ( I used brown)
2 -3 cups cooked broccoli florets


  1. Grease a 9x13-inch casserole pan. Preheat oven to 400 degrees F.
  2. In a large saucepan melt the butter over low heat; add garlic and saute until fragrant. Whisk in flour and cook 3-4 minutes, whisking constantly. Slowly whisk in milk, mustard and season with salt and pepper, bring to a simmer 4 minutes, whisking occasionally. Add 2 cups of cheddar cheese and parmesan; stir until mostly melted; remove from heat.
  3. Stir in rice and broccoli florets, pour into casserole pan, sprinkle remaining 1/2 cup cheese over top. Bake 30 minutes until bubbly and lightly golden on top. Allow to set 5 minutes before serving.


  1. Lana says

    Delicious! I added a head of lightly steamed swiss chard, used soy milk, topped it with bread crumbs and mozzarella (I ran out of cheddar) and this vegetarian family loved it, thanks for sharing :)

  2. Maggie says

    Yum! This has become a staple in my kitchen this cold winter. We made a full turkey on Christmas even though it was just the two of us. Later that week, I mixed in some of the leftover turkey into this recipe.

    This week I’m pulling out more leftovers and doing it again. Thanks for sharing!

    • Reeni says

      You’re welcome and thank-you back Maggie! I’m glad it’s a hit! Sounds really good with turkey – chicken would be yummy too.

    • Reeni says

      Hi Yinny! 1 cup uncooked makes a little less than 3 cups cooked, so if you cook 1 + 1/2 cups then you’ll have enough with a little extra.

  3. Denise Gonzalez says

    There is no way to describe how wonderful this recipe is… thank you so much. I changed the cheese blend only because I purchased sharp cheddar in error. Not wanting the sharp to over power, I blended it will a delicious hunk of fontina and wow oh wow. I love this recipe… love, Love, LOVE it… thank you!!!!

    • Reeni says

      You’re very welcome and thank-you back Denise! I’m glad it was such a big hit! I love the idea of adding some fontina – I bet it made it extra delicious! :-)

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