Our Broccoli Rice Casserole recipe doesn’t use condensed soup or shelf-stable cheese. Try this gluten-free recipe made with natural ingredients!
Maybe it’s the Midwest in me, but I love casseroles.
Unfortunately, a lot of the recipes in the hand-me-down cookbooks use ingredients I usually don’t keep on hand. I’m looking at you, condensed soup and shelf-stable cheese.
Because the traditional recipe for Broccoli Rice Casserole uses ingredients which some of my friends and family can’t eat (thanks, gluten), I’ve remade the recipe with whole ingredients you can find at home.
Save or pin this recipe the next time you’re craving delicious casserole comfort food!
How to Make Broccoli Rice Casserole without Condensed Soup or Ultra-Processed Cheese
There are two ingredients in Broccoli Rice Casserole I’ve swapped for a less-processed alternative. It’s not that I’m against all forms of processed food, but rather that these foods include ingredients like flour that some of my friends and family can’t eat.
To make the recipe gluten-free, I use a cornstarch slurry to thicken the casserole. I add extra seasoning to replicate the flavor of the condensed soup.
Instead of shelf-stable cheese (Velveeta is what we always used), I simply use regular cheddar cheese. It’s the flavor my family is used to and what we enjoy!
Ingredients for Homemade Broccoli Rice Casserole
The ingredients I use for this homemade Broccoli Rice Casserole are similar to what my grandmother used to make. The biggest difference is the ratio.
I’ve increased the amount of vegetables in comparison to the rice to help make this a complete meal. You don’t have to worry about serving a vegetable side dish because this recipe has it all!
These are the ingredients you’ll need:
- 2/3 cup Brown rice (dry)
- 2 cup Water
- 1 tsp Salt (divided)
- 1 White onion (large; diced)
- 8 cup Broccoli (cut into florets; 1 large head = about 4 cups)
- 1/4 cup Canola oil (divided)
- 8 oz Sliced white mushrooms
- 1 cup Skim milk (can substitute dairy alternative or whole milk if desired)
- 1 tbsp Cornstarch
- 2 cup Shredded cheddar cheese (divided; sub plant-based cheddar shreds for dairy-free and vegan)
If you have leftover rice, you can use this instead of making it from scratch. Use about triple the amount of cooked rice compared to dry rice called for in the recipe and omit the water.
How to Make Homemade Broccoli Rice Casserole
Make the Rice
The first step to making Homemade Broccoli Rice Casserole is to cook the rice (learn more about how to cook perfect rice).
Rinse brown rice, then add rice, water, and half of salt to a small saucepan. Cover with lid and bring to a boil over high heat, then reduce heat to low and simmer about 45 minutes until all water has been absorbed and rice is tender. Remove from heat and set aside.
Make the Filling
While the rice cooks, dice onion and cut broccoli into florets. Set aside separately.
Heat a large sauté pan over medium heat. Once hot, add half of the oil and onion to the pan. Sauté onion 5-8 minutes until translucent, then add broccoli to pan with onion. Stir to combine and continue to cook.
While broccoli cooks, slice mushrooms. Add mushrooms, remaining salt, and remaining oil to the pan. Continue to sauté about 10 minutes until broccoli is tender.
Put it All Together
Pre-heat oven to 350 degrees Fahrenheit while vegetables cook. Prepare a 9×13-inch baking dish by spraying with non-stick cooking spray.
Next, make the replacement for the condensed soup. Add milk and cornstarch to a small bowl and whisk to combine until completely smooth and free of clumps. Add milk and cornstarch slurry to the sauté pan, stirring constantly as it is added. Bring mixture to a boil for about 30 seconds then remove from heat.
Mix in cooked rice and half of grated cheese to the vegetable mixture in pan. Transfer mixture to the prepared baking dish and top with remaining cheese. Bake, uncovered, 15-20 minutes until bubbly and cheese is starting to brown.
If desired, you can make this recipe in a cast iron skillet or oven-safe sauté pan and finish the dish in the pan instead of transferring to a separate baking dish.
Enjoy this Gluten-Free Homemade Broccoli Rice Casserole!
If you need to eliminate gluten from your diet or are just trying to eat fewer ultra-processed foods, I know that can seem a little overwhelming.
That’s why one of the easiest modifications to the weekly menu of the Peas & Hoppy Meal Guides is a gluten-free option. Start a free trial if you want to see!
Every week I include specific instructions and extra recipes on the menu so you know exactly what and how to modify your meals. Plus, the Meal Guide app includes over 700 gluten-free recipes! You’ll find LOTS of variety in our gluten-free menu.
You can start a free trial of the Meal Guide membership to enjoy lots of gluten-free and dairy-free options this season.
The next time you’re craving a casserole, I hope you give this Homemade Broccoli Rice Casserole recipe a try!
Happy gluten-free eating,
Dietitian Ann
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