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.

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  1. Michelle says

    I make a very similar thing but add tuna and its a main course instead of side dish. But I’ve been struggling to “get it right” without a can of cream of chemically laden soup so will give this a go. Thanks!

  2. Melynda says

    Yum, my husband was just talking about a dish like this one, only not as tasty because he was talking about a boxed mix…….can’t wait to make this one for him.

  3. says

    This is a top of the line casserole.  Broccoli/rice casseroles at office parties and family gatherings can be so hit and miss but this one would definitely be “hit”.

  4. Anonymous says

    Oh yeah, the boxed recipe doesn’t compare to the real deal.  This was one of my favorite casseroles ever….ritz crackers on top are good, too.  I like that you snuck in the brown rice to make it a little bit healthier, too!

  5. says

    Isn’t it funny how different things taste? I agree, there is nothing like the real stuff. Especially when the real stuff looks this good! Thanks for sharing with me. I just finished baking and decorating three cakes…I’m exhausted! Now I’ll dream delicious eats! I hope you have a blessed week, my friend!

  6. says

    There’s nothing like the real stuff. And while I scarfed down a lot of “box stuff” in my youth and salad days – I wish I knew then what I know now. And I know how good this really is. Your photos prove it.

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