Save My mom used to make this on weeknights when she needed dinner to handle itself. I'd walk in from school and smell butter and garlic already going, broccoli waiting on the counter. She'd toss everything into one dish, slide it into the oven, and we'd have forty minutes to sit and talk before it came out bubbling and golden. I still make it the same way when I need something warm and reliable.
I made this for a potluck once and someone asked if I'd added cream of mushroom soup. I hadn't, but I realized that creamy, nostalgic texture was exactly what people remembered from childhood casseroles. The difference was the sharpness of real cheddar and the way the broccoli stayed bright green instead of gray. It became my go-to whenever I wanted to feed a crowd without fuss.
Ingredients
- Fresh broccoli florets: Use florets that are roughly the same size so they cook evenly, and don't chop them too small or they'll turn mushy.
- Long-grain white rice: It stays fluffy and separate even after baking in all that liquid, which keeps the texture light instead of gummy.
- Sharp cheddar cheese: The sharpness cuts through the creaminess and gives the dish actual flavor instead of just mildness.
- Sour cream: It adds tang and richness without making the sauce feel heavy or one-note.
- Panko breadcrumbs: They crisp up beautifully on top and give you that satisfying crunch against the soft rice and cheese.
- Vegetable or chicken broth: Use low-sodium so you can control the salt, especially since the cheese is already salty.
Instructions
- Prep the dish and oven:
- Set your oven to 375°F and grease a 9x13-inch baking dish with butter or cooking spray. This size gives you enough surface area for a crispy topping.
- Sauté the aromatics:
- Melt the butter in a large skillet over medium heat, then add the chopped onion and cook until it turns soft and translucent, about 2 to 3 minutes. Stir in the minced garlic and let it cook for just one minute until it smells sweet and toasty.
- Toast the rice:
- Add the uncooked rice to the skillet and stir it around until every grain is coated in butter and starts to smell a little nutty, about 2 minutes. This step keeps the rice from turning gluey later.
- Build the base:
- Pour in the broth, milk, salt, pepper, and paprika, then bring everything just to a simmer. As soon as you see small bubbles forming around the edges, turn off the heat.
- Stir in the good stuff:
- Add the broccoli florets, 1 and a half cups of the shredded cheddar, and the sour cream, stirring gently until everything is evenly mixed. The heat from the liquid will start melting the cheese.
- Bake covered:
- Pour the mixture into your prepared baking dish, cover it tightly with foil, and bake for 25 minutes. The foil traps steam and cooks the rice through without drying it out.
- Add the topping:
- Take the dish out of the oven, remove the foil, and give it a gentle stir. Sprinkle the remaining half cup of cheddar over the top, then toss the panko with melted butter and scatter it evenly over the cheese.
- Finish uncovered:
- Bake for another 15 minutes until the top is golden brown and the edges are bubbling. The rice should be completely tender when you taste it.
- Rest before serving:
- Let the casserole sit for 5 minutes after you take it out. This gives the sauce time to thicken up and makes it easier to scoop clean portions.
Save One winter night I doubled this recipe and brought it to a friend who'd just had a baby. She texted me later that week saying her husband had been eating it cold out of the fridge for breakfast. I didn't judge him because I've done the same thing. There's something about the way the cheese solidifies just enough to hold everything together that makes it oddly perfect at any temperature.
What to Do with Leftovers
Store leftovers in an airtight container in the fridge for up to four days. Reheat individual portions in the microwave with a damp paper towel over the top to keep the rice from drying out, or warm the whole thing covered in a 350°F oven for about 20 minutes. You can also freeze portions in freezer-safe containers for up to three months, though the broccoli might lose a little of its texture when thawed.
How to Make It Your Own
If you want to add protein, stir in two cups of cooked shredded chicken or diced ham right before baking. For a spicier version, add a pinch of cayenne or a few dashes of hot sauce to the broth mixture. You can swap the cheddar for Gruyère or fontina if you want something a little more sophisticated, or use half white and half yellow cheddar for more color contrast.
Common Mistakes and How to Avoid Them
The biggest mistake is using instant or parboiled rice, which will turn to mush because it's already partially cooked. Stick with regular long-grain white rice or jasmine rice for the best texture. Another common issue is not greasing the baking dish well enough, which makes cleanup a nightmare. Finally, don't overbake the casserole once you've added the topping or the breadcrumbs will turn bitter and the cheese will separate.
- Always use uncooked long-grain rice, never instant or minute rice.
- Grease your baking dish generously so nothing sticks to the corners.
- Watch the casserole closely during the final 15 minutes so the top doesn't burn.
Save This is the kind of recipe that doesn't need an occasion. Make it on a Tuesday when you're tired, or bring it to someone who needs an easy win. Either way, it'll do its job.