Warning: Ree Drummond’s Broccoli Rice Casserole May Cause Seconds (and Thirds)

Whether she’s whipping up a weeknight dinner or feeding a crowd, Ree Drummond always has a casserole in her back pocket—and this one’s a favorite. “Broccoli rice casserole is a cherished staple,” Ree shares in a 2020 episode of The Pioneer Woman, and it’s easy to see why. Creamy, cheesy and packed with pantry staples, it’s the kind of nostalgic bake that deserves a spot at every potluck or spring get-together. Ree even calls it “luscious,” and honestly, same. Here’s how to make it, along with Ree’s clever tips for building flavor and making it ahead.

What’s in Ree’s broccoli rice casserole?

This casserole is exactly what it sounds like: a cozy dish layered with tender broccoli florets, fluffy long-grain rice and a rich, cheesy sauce that pulls everything together. Ree starts by building a base of sautéed onion and garlic in butter, then stirs in flour to make a roux. From there, she adds milk, cream cheese, parmesan and seasonings.

Processed cheese (yes, that cheese) gives the sauce its signature creamy texture, while freshly grated sharp cheddar balances it with richness. Ree folds in broccoli florets and then layers the mixture with fluffy cooked rice before topping it all off with more cheddar. A quick 30-minute bake in the oven melts the cheese and brings everything together in bubbly, golden-brown comfort.

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Ree’s tips for extra flavor

Ree knows that the secret to a memorable casserole is in the sauce—and she loads hers with flavor. Mustard powder and cayenne add just the right kick, while paprika brings warmth and color. The combination of processed cheese and sharp cheddar gives the sauce creaminess and bite. She also swears by adding pimentos: “Pimentos are something I have in my pantry all the time because there are so many casseroles that I’ll just add a jar to.”

And when it comes to black pepper? Don’t hold back. “You really can’t add too much pepper,” she says. “At least in my neck of the woods!”

While Ree doesn’t comment much on her long-grain rice, we recommend washing it thoroughly in a strainer before cooking. Removing the starch (and other debris) from the rice gives it that perfect fluffy texture.

Can you make it ahead?

Absolutely. Ree’s casserole is ideal for prepping ahead. You can assemble the full dish and refrigerate it, unbaked, up to a day in advance. Just add a few extra minutes to the baking time if it’s coming straight from the fridge. Leftovers also keep in the fridge for up to four days and reheat well in the microwave or oven. You can even freeze it, tightly wrapped, for up to three months.

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Ree Drummond’s broccoli rice casserole recipe

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Here’s the official recipe to make Ree’s beloved casserole at home. Based on its five-star reviews, we can understand why it’s called the “best broccoli rice casserole.” For best results, some fans say to par-cook the broccoli and the rice al dente beforehand. This prevents crunchy broccoli or mushy rice in your finished casserole.

Ingredients:

• 4 Tbs. salted butter
• 1 medium yellow onion, finely diced
• 1 clove garlic, grated
• 4 Tbs. all-purpose flour
• ½ tsp. dry mustard (mustard powder)
• ¼ tsp. cayenne pepper
• 3 cups whole milk
• 4 oz. cream cheese, room temperature
• ½ cup grated parmesan cheese
• 1 tsp. freshly ground black pepper
• ½ tsp. kosher salt
• ½ tsp. paprika
• 8 oz. processed cheese, cubed
• 8 small heads broccoli, cut into florets
• 3 cups grated sharp Cheddar
• 8 cups small broccoli florets
• 6 oz. diced pimentos, drained
• 2½ cups cooked long-grain rice

Directions:

• Total time: 50 minutes
• Yield: 10-12 servings

1. Preheat the oven to 350° F.
2. In a large skillet, melt the butter. Add the onion and garlic and cook, stirring with a wooden spoon, until softened, three to four minutes. Then, sprinkle over the flour, dry mustard and cayenne and stir to mix it in well. Continue to cook for one minute.
3. Next, add the milk, stirring constantly. Cook until thickened, about two minutes. Add the cream cheese and Parmesan, stirring until totally combined. Stir in the pepper, salt and paprika, then add the processed cheese, stirring until completely melted. Next, add 1½ cups of the Cheddar and stir until melted. Then, fold in the broccoli and pimentos.
4. In a large baking dish, create a base with half of the rice. Top with half of the broccoli cheese sauce. Repeat with the remaining rice, then the remaining sauce. Sprinkle the rest of the Cheddar evenly over the top of the casserole. Bake until bubbly, about 30 minutes.