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. hannah says

    Awesome easy recipe. This blogger has skills! I eat gluten free so I used ground corn meal instead of flour. I also used coconut almond milk instead of milk. I added tuna because I wanted tuna. Pretty easy and delicious! I can’t wait to try more of your recipes 😀

  2. Etta says

    always made this with cauliflower instead of rice, will try your version with rice added as well.

  3. Pepper says

    Hey I made this today ,it was delicious.However I had two cooked chicken breasts and I cut them up and put those guys in the recipe it was great . Thanks for the recipe pepper

  4. Anjali @ Vegetarian Gastronomy says

    I’ve been making this recipe for the past 2-3 years and my entire family loves it, including my two toddlers! I used about 1/2 the amount of butter, and have used both regular flour and rice flour (for a GF version). I also added about 3.5 cups brown rice. This dish is delicious and a perfect healthier alternative to traditional mac n cheese! Thank you so much for the wonderful recipe!

    • Reeni says

      Thanks a lot Anjali! That’s great to know it’s worked out with rice flour! Thanks for letting me know! Love your blog! :-)

  5. Brenda S says

    I made this at 5:30 this morning. I forgot my grandson needed a dish for his schools luncheon. I didn’t have any soup mixes or velveeta. I’m surprised I had rice and broccoli..hahaha…. I had 4 different containers of milk. All bad. It’s apparent I need to go to the grocery store. I started cooking everything prior to realizing I had no milk. Luckily I had the dry milk. I was quite impressed with myself. It turned out great. I should have added a little more salt and pepper to it. Other than that it was perfect. I highly recommend this recipe! :-)

    • Reeni says

      Hi Brenda! Thanks for making it! I’m glad it worked out with the dry milk – it’s a great potluck recipe! I hope everyone enjoyed it. :-)

  6. Rachel says

    just made this for supper tonight, it was delicious and got rave reviews from the hubby!
    Although, I didn’t have time to bake it so I just mixed it and we enjoyed it warmed in the pot.
    & I subbed GF flour.
    Thank you!

    • Reeni says

      Thanks Rachel! I’m glad it was a hit even though you didn’t bake it! Funny, because I have a stove top version I’m working on for my cookbook. :-)

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