Fresh Broccoli Rice Casserole (No Canned Soup)
Sneak Preview: Fresh broccoli, rice, and cheese come together in this no-soup broccoli casserole. Instead of canned soup, you’ll make a quick cream sauce with mushrooms, celery, and onion. Use leftover cooked rice to speed things up.
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Skip the canned soup and make your own flavorful cream sauce with fresh mushrooms, celery, and onions. You control the salt and skip the preservatives for a fresher taste that’s tailored to your kitchen.
You’ve probably seen versions of Broccoli-Rice Casserole that call for cream of mushroom, celery, or chicken soup—sometimes even Cheese Whiz. Not my style! Although I keep a few cans in the pantry for emergencies, this recipe keeps things fresher.
Shared & Loved
This was yummy! I am trying to get away from using processed/canned foods, so I appreciate anything I can make myself! Thanks! Five stars from me! —ZIGGY
Ingredients and Substitutions
- BROCCOLI
- Fresh tastes best.
- Frozen broccoli works, too.
- LEMON
- Fresh or frozen lemon juice adds brightness.
- Avoid bottled if possible.
- BUTTER
- Use salted or unsalted.
- Margarine or vegan butter is fine.
- ONIONS
- Yellow or white onions are ideal.
- Frozen chopped onions are convenient.
- GARLIC
- Fresh garlic is best. Add more if you love garlic.
- Garlic powder lacks punch.
- CELERY
- Use fresh, or substitute celery salt and reduce added salt.
- MUSHROOMS
- Fresh mushrooms (quartered) are ideal.
- Canned mushrooms work if drained, rinsed, and chopped.
- EVAPORATED MILK
- Substitute with ¾ cup heavy cream + ¾ cup whole milk.
- CHEDDAR CHEESE
- Mild, medium, or sharp.
- Omit for dairy-free version.
- COOKED RICE
- Any kind works—Jasmine, long-grain, basmati, or even Minute Rice.
- Leftovers are perfect.
6 Tips for a Better Broccoli Casserole
(No Canned Soup Needed!)
#1 – Chop broccoli to match your eaters.
Larger florets add texture and stay more defined. Finely chopped broccoli softens more, making it perfect for picky eaters. See picture below: Left–large pieces of broccoli; Right–small pieces of broccoli (barely recognizable).
#2 – Don’t panic if the sauce seems runny.
It thickens as it bakes. If it looks thick before baking or the casserole sits for a while, stir in ¼ cup more milk or half-and-half.
#3 – Any rice works—leftovers are even better.
Jasmine is my favorite, but long-grain, basmati, or brown rice all work. I often freeze plain cooked rice for recipes like this.
#4 – Use evaporated milk or cream to prevent curdling.
Fat-free milk doesn’t hold up well. For a dairy-free version, use broth and skip the cheese.
#5 – Steam broccoli just until bright green.
Overcooked broccoli turns dull and mushy. Microwave it for 2–3 minutes to keep it vibrant.
#6 – Make the sauce in the microwave.
It’s faster and less mess. I use this method for homemade condensed soups and cream pies, too. I know microwaves get a bad rap in pro kitchens, but for home cooks? They’re a game-changer—I even have two.
Flavor Variations
Here’s how I like to change things up depending on what I have on hand—or who’s coming to dinner:
- Want a little heat?
Stir in a spoonful (or two) of chopped jalapeños with the vegetables. - Switch up the cheese.
Cheddar is classic, but I’ve used Pepper Jack, Swiss, or Monterey Jack when I needed to use up odds and ends. - Turn it into a main dish.
Leftover chicken or turkey works beautifully—just chop and stir it in before baking. - Need extra creaminess?
Add a dollop of sour cream or Greek yogurt right on top before it goes into the oven. - Like a crunchy topping?
Sometimes I sprinkle buttered panko or crushed crackers on top for extra texture.
Step-by-Step to Make Broccoli-Rice Casserole
① Prep the Broccoli
a) Chop fresh broccoli into small florets. Finely dice the stems and place everything in a large microwave-safe bowl.
b) Cover and microwave on HIGH for 2–3 minutes until just tender and bright green. No water needed.
c) Squeeze the juice from half a lemon over the warm broccoli and set aside.
② Sauté the Vegetables
a) Melt 2 tablespoons of butter in a large skillet over medium heat.
b) Add chopped onions, garlic, celery, and mushrooms. Sauté for about 3 minutes until softened.
③ Make the Sauce
a) Stir in 1 tablespoon of flour and cook for 1 minute to eliminate the raw taste.
b) Slowly whisk in the evaporated milk (or cream + milk) and cook until slightly thickened.
c) Stir in 1 cup of shredded cheese (reserve ½ cup for later) and mix until melted.
④ Combine the Ingredients
a) Add the steamed broccoli and cooked rice to the sauce.
b) Stir gently to mix everything together.
⑤ Assemble and Bake
a) Transfer the mixture to a greased 1½-quart baking dish.
b) Sprinkle the remaining ½ cup of cheese over the top.
c) Bake at 350˚F (180˚C) for 30 minutes, or until hot and bubbly.
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Fresh Broccoli Rice Casserole (No Canned Soup)
Ingredients
- 4 cups (364 g) fresh broccoli florets and stems, chopped (stems should be finely chopped)
- juice of 1/2 lemon
- 2 tablespoons (28 g) butter
- ¼ cup (40 g) chopped onions
- 1 clove garlic, minced
- 1 stalk (40 g) celery, chopped
- ¾ cup (72 g) minced mushrooms
- 1 tablespoon flour
- 1 (340 g) 12-ounce can regular evaporated milk
- ½ teaspoon salt
- freshly ground black pepper
- ⅛ teaspoon white pepper
- pinch of red pepper flakes optional
- 1 ¼ cup (250 g) cooked rice or use leftover rice
- 1 ½ cups (170 g) shredded mild Cheddar cheese
Instructions
- Steam the Broccoli: Microwave 4 cups (364 g) fresh broccoli florets and stems, chopped in a covered dish on HIGH for about 3 minutes, or until just tender and bright green. Squeeze the juice of 1/2 lemon over the warm broccoli and set aside.
- Make the Sauce: In a large skillet, melt 2 tablespoons (28 g) butter over medium heat. Add 1/4 cup (40 g) chopped onions, 1 clove garlic, minced, 1 stalk (40 g) celery, chopped, and 3/4 cup (72 g) minced mushrooms. Sauté for about 3 minutes, or until softened. Stir in 1 tablespoon flour and cook for 1 minute. Whisk in 1 (340 g) 12-ounce can regular evaporated milk and cook until slightly thickened. Season with 1/2 teaspoon salt, freshly ground black pepper, 1/8 teaspoon white pepper, and a pinch of red pepper flakes. Stir in 1 cup (113 g) of the shredded Cheddar cheese and mix until melted.
- Combine and Assemble: Add the cooked broccoli and 1 1/4 cup (250 g) cooked rice to the sauce and stir gently to combine. Transfer the mixture to a greased 1½-quart casserole dish. Sprinkle with the remaining 1 1/2 cups (170 g) shredded mild Cheddar cheese.
- Bake the casserole: Bake at at 350˚F (180˚C) for about 30 minutes, or until it is hot and bubbly.
Notes
Yes. Assemble it ahead, but wait to bake. Stir in a little extra liquid if it’s been sitting a while, since rice absorbs moisture as it rests. Can I freeze the sauce ahead of time?
Absolutely. Let it cool completely and freeze it flat in a zip-top bag. If it looks separated after thawing, a splash of milk or cream will bring it back together. Microwave Instructions (Alternate Method):
Steam the broccoli as directed. In a 2-quart microwave-safe batter bowl, combine 2 tablespoons (28 g) butter, ¼ cup (40 g) chopped onions, 1 clove garlic (minced), 1 stalk (40 g) celery (chopped), and ¾ cup (72 g) minced mushrooms. Cover and microwave on HIGH for 5 minutes. Stir in 1 tablespoon flour. Whisk in 1 (12 oz / 340 g) can evaporated milk. Microwave uncovered on HIGH for 6–7 minutes, whisking after 4 minutes, then once a minute, until thickened. Season and stir in cheese as in the stovetop version.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Frequently Asked Questions
Do I need to cook the broccoli first?
Yes. Steaming it for a few minutes ensures the final casserole isn’t watery and keeps the broccoli bright green.
Why is my broccoli casserole dry?
If the casserole sits too long before baking, the rice may soak up the sauce. Add an extra ¼ cup of milk or cream just before baking to loosen it up.
Can I make this ahead of time?
Yes. Assemble it ahead, but wait to bake. Stir in a little extra liquid if it’s been sitting a while, since rice absorbs moisture as it rests.
Can I freeze the sauce ahead of time?
Absolutely. Let it cool completely and freeze it flat in a zip-top bag. If it looks separated after thawing, a splash of milk or cream will bring it back together.
Can I add chicken?
Yes! Stir in 1–2 cups of cooked, chopped chicken to make it a full meal.
Final Thoughts
If you’ve been skipping broccoli casserole because of the canned soup, this version might win you back. It’s easy to customize, works with whatever rice you’ve got, and uses real ingredients you likely have on hand. I love pulling leftover rice from the freezer and making this when I want something comforting but still fresh. It’s a regular on my table—maybe it will be on yours, too.
If you like rice with cheese but want something a little easier, try this recipe for Cheesy Rice Pilaf. If you want rice for a Tex-Mex meal, try this Fiesta Rice. Enjoy!
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.