Cheesy Broccoli Rice Bake (Printer-friendly)

Tender broccoli, fluffy rice, creamy cheese sauce baked until golden and bubbly.

# What You'll Need:

→ Vegetables

01 - 3 cups fresh broccoli florets (about 1 large head)
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced

→ Grains

04 - 1 cup long-grain white rice, uncooked

→ Dairy & Eggs

05 - 2 cups shredded sharp cheddar cheese, divided
06 - 1 cup milk (whole or 2%)
07 - ½ cup sour cream
08 - 2 tablespoons unsalted butter

→ Liquids & Pantry

09 - 2 ¼ cups low-sodium vegetable or chicken broth
10 - ½ teaspoon salt
11 - ¼ teaspoon black pepper
12 - ½ teaspoon paprika (optional)

→ Toppings

13 - ½ cup panko breadcrumbs
14 - 2 tablespoons melted butter

# Directions:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Melt 2 tablespoons unsalted butter in a large skillet over medium heat. Sauté finely chopped onion for 2 to 3 minutes until translucent, then add minced garlic and cook for an additional minute.
03 - Add uncooked long-grain white rice to skillet and stir continuously for about 2 minutes until the grains are coated and slightly toasted.
04 - Pour in broth and milk, then season with salt, black pepper, and optional paprika. Bring the mixture to a gentle simmer without boiling.
05 - Remove skillet from heat. Stir in fresh broccoli florets, 1 ½ cups shredded cheddar cheese, and sour cream until evenly combined.
06 - Transfer mixture to the prepared baking dish. Cover tightly with aluminum foil and bake for 25 minutes.
07 - Remove foil, gently stir casserole, and sprinkle remaining ½ cup shredded cheddar cheese over the surface. Combine panko breadcrumbs with melted butter and evenly sprinkle on top.
08 - Return the dish to the oven uncovered and bake for an additional 15 minutes or until the top is golden, bubbly, and the rice is tender.
09 - Let the casserole rest for 5 minutes to set before serving.

# Expert Advice:

01 -
  • Everything cooks together in one dish, so theres almost nothing to clean up afterward.
  • The rice turns creamy from the cheese and broth without any complicated stirring or watching.
  • It tastes like comfort food but uses everyday ingredients you probably already have.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't skip covering the dish with foil for the first bake or the rice will stay crunchy and the edges will dry out.
  • Stir gently after the first bake to redistribute the liquid so the rice on top doesn't end up undercooked.
  • Let the casserole rest for the full 5 minutes or it will be soupy when you try to serve it.
03 -
  • Toast the panko in a dry skillet for a minute before mixing it with butter for an even deeper crunch.
  • Add a teaspoon of Dijon mustard to the broth mixture for a subtle sharpness that makes the cheese taste even richer.
  • Use a mix of sharp and extra-sharp cheddar for more complex flavor without adding extra ingredients.
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