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These individual broccoli rice casseroles are cozy, comforting, and just the right size for lunch or a hearty side dish. They’re packed with tender broccoli, creamy cheese sauce, and fluffy rice—baked until bubbly and golden on top.
Perfect alongside grilled meats or roasted mains, these casseroles also work well for meal prep. You can assemble them ahead of time and bake just before serving. Plus, they’re easy to customize with different vegetables or cheese blends.
What You’ll Like About This Dish
- Perfect portions. Baked in ramekins or mini cocottes for individual servings.
- Make-ahead friendly. Assemble the day before and bake when ready to serve.
- Family-friendly flavor. Broccoli, rice, and melty cheese—always a hit.
- Versatile. Serve as a lunch, side, or light vegetarian main dish.
Ingredient Notes
- Broccoli: Use fresh or frozen—just make sure it’s chopped small and cooked until tender.
- Butter & flour: Create the base of a simple roux for the creamy cheese sauce.
- Onion: Adds savory depth to the sauce—finely chopped works best for texture.
- Milk: Whole or 2% milk helps create a smooth, rich sauce.
- Mustard & garlic powder: Add background flavor and balance.
- Cooked rice: Long grain white or brown rice both work—use leftover rice to save time.
- Cheddar cheese: Choose a sharp Cheddar for bold flavor and creamy melt.
- Salt & pepper: Season the sauce to taste after the cheese melts.
Steps to Make Individual Broccoli Rice Casseroles
- Preheat the oven to 375°F and butter four 1-cup ramekins or small baking dishes.
- Steam fresh broccoli or cook frozen according to package directions until tender.
- In a saucepan, melt butter and cook the onion until soft. Stir in flour and cook 2 minutes.
- Add milk, mustard, garlic powder, and pepper. Cook until thickened, then stir in half the cheese.
- Taste and season with salt as needed.
- In a bowl, combine the sauce with the rice and cooked broccoli. Stir well.
- Spoon the mixture into prepared dishes and top with remaining cheese.
- Bake for about 15 minutes, until hot and bubbly.
Tips
- Use leftover cooked rice to make prep even faster.
- Steam broccoli just until tender to avoid overcooking during baking.
- Shred your own cheese for best melting—pre-shredded can be coated with anti-caking agents.
- Place ramekins on a baking sheet for easy transfer to and from the oven.
Recipe Variations
- Different veggies. Add diced bell pepper, mushrooms, or thawed spinach.
- Cheese swap. Try Monterey Jack, Gruyère, or a Cheddar blend.
- Spicy version. Stir in chopped jalapeños or a pinch of cayenne pepper.
- Protein boost. Add cooked chicken or turkey to make it a complete meal.
- Larger casserole. Double the recipe and bake in an 8-inch square dish for a family-size version.
Serving Suggestions
- Serve with grilled steak, chicken, or pork.
- Pair with a bowl of tomato or butternut squash soup.
- Add a crisp green salad for a light lunch combo.
- Include on a holiday or potluck table as a vegetarian side.
- Reheat leftovers for a quick midday meal.
How to Store
Refrigerate: Let casseroles cool completely, then cover and refrigerate for up to 3 days.
Freeze: Wrap tightly in foil or place in freezer-safe containers. Freeze for up to 2 months.
Reheat: Bake at 350°F until heated through or microwave in short bursts. If frozen, thaw in the fridge overnight before reheating.
Related:
Broccoli and Cheese Bites Recipe (Keto, Low Carb)
Individual Broccoli Rice Casseroles
Ingredients
- Butter for the baking dishes
- 12 ounces fresh or frozen broccoli, chopped or cut into small florets
- 1 ½ tbsp butter
- ¼ cup finely chopped yellow onion
- 1 ½ tbsp all-purpose flour
- ¾ cup milk
- ¼ tsp freshly ground black pepper
- ¼ tsp ground mustard
- pinch garlic powder
- Fine salt, to taste
- 1 cup cooked rice
- 1 cup shredded Cheddar cheese, divided
Recommended Equipment
- Mini cocottes or ramekins
Instructions
- Heat the oven to 375°F.
- Butter four 1 1/2-to 2-cup ramekins or mini cocottes.Butter for the baking dishes
- Steam fresh broccoli in a steaming basket over simmering water until just tender or cook frozen broccoli following package directions. Drain the broccoli thoroughly.12 ounces fresh or frozen broccoli, chopped or cut into small florets
- In a saucepan over medium heat, melt the butter. Add the chopped onion to the butter and cook, stirring, for about 4 minutes. Stir in the flour. Cook, stirring, for 2 minutes. Add the milk, pepper, mustard, and garlic powder. Cook, stirring, until the sauce is thickened. Stir in 1/2 cup of the cheese.1 1/2 tbsp butter | 1/4 cup finely chopped yellow onion | 1 1/2 tbsp all-purpose flour | 3/4 cup milk | 1/4 tsp freshly ground black pepper | 1/4 tsp ground mustard | pinch garlic powder | ½ cup shredded cheddar cheese
- Taste and add salt, as needed.Fine salt
- In a bowl, combine the sauce with the cooked rice and steamed broccoli. Stir to blend thoroughly.1 cup cooked rice | 12 ounces fresh or frozen broccoli, chopped or cut into small florets
- Spoon the broccoli and rice mixture into the prepared baking dishes.
- Top with the remaining shredded cheese.½ cup shredded cheddar cheese
- Bake for about 15 minutes, or until hot and the cheese is melted.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
