Save My daughter used to refuse broccoli until I folded it into this bubbling casserole one rainy Tuesday. She asked for thirds. Now it shows up on our table at least twice a month, and I never tell her how much green is hiding under all that cheese.
I started making this the week I realized I could skip boiling rice separately and just let the oven do the work. My friend tasted it at a potluck and scribbled the recipe on a napkin. She still texts me photos every time she bakes it.
Ingredients
- Fresh broccoli florets: Cut them into bite-sized pieces so they soften evenly and blend into every forkful without turning mushy.
- Long-grain white rice: It stays separate and fluffy, absorbing the broth without clumping into a sticky mess.
- Sharp cheddar cheese: Use the block and shred it yourself for a smoother melt and richer flavor than pre-shredded bags.
- Whole milk: The extra fat makes the sauce creamier, but 2% works if that is what you have open.
- Sour cream: Stir it in off the heat to keep it from curdling and add a gentle tang.
- Panko breadcrumbs: Toss them with melted butter before sprinkling so they crisp up golden instead of staying pale.
- Low-sodium broth: This lets you control the salt level, especially once the cheese melts in.
Instructions
- Prep your dish:
- Preheat the oven to 375°F and grease a 9x13-inch baking dish with butter or nonstick spray. A quick swipe now saves you from scrubbing baked-on cheese later.
- Sauté the aromatics:
- Melt 2 tablespoons 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. Toss in the minced garlic and stir for another minute until the kitchen smells warm and sweet.
- Toast the rice:
- Add the uncooked rice to the skillet and stir it around until each grain is coated in butter and starts to smell faintly nutty, about 2 minutes. This step builds a deeper flavor into the whole casserole.
- Build the base:
- Pour in the broth, milk, salt, pepper, and paprika, then bring everything just to a simmer. Remove the skillet from the heat immediately so the milk does not scorch.
- Fold in the good stuff:
- Stir in the broccoli florets, 1 1/2 cups of the shredded cheddar, and the sour cream until everything is evenly mixed. The broccoli will look crowded, but it shrinks as it bakes.
- First bake:
- Pour the mixture into your prepared baking dish, cover it tightly with foil, and slide it into the oven for 25 minutes. The steam trapped under the foil cooks the rice perfectly without drying it out.
- Add the final layer:
- Pull the dish out, uncover it, and give everything a gentle stir to redistribute the liquid. Sprinkle the remaining 1/2 cup cheddar evenly over the top.
- Crisp the topping:
- Mix the panko breadcrumbs with 2 tablespoons melted butter in a small bowl, then scatter the mixture over the cheese. This creates a crunchy golden crust that contrasts with the creamy rice underneath.
- Finish baking:
- Return the uncovered dish to the oven for 15 minutes, or until the top is golden and the edges are bubbling. Let it rest for 5 minutes before serving so the sauce thickens just enough to cling to your spoon.
Save The first time I served this, my husband ate two helpings and asked if we could keep it in the rotation. Now it is the dish I bring when someone needs comfort or just a break from cooking.
Make It Your Own
Stir in a pinch of cayenne or half a teaspoon of dry mustard if you want a little heat cutting through the richness. I have added diced cooked chicken and leftover ham when I needed to stretch it into a heartier meal, and both worked beautifully.
Storing and Reheating
Let any leftovers cool completely, then cover the dish tightly with plastic wrap or transfer portions to airtight containers. It keeps in the fridge for up to four days and reheats gently in the microwave or a low oven, though you might need to stir in a splash of milk to bring back the creaminess.
What to Serve Alongside
A crisp green salad with a tangy vinaigrette balances the richness, and roasted carrots or green beans add color and crunch. I have also set out a basket of warm dinner rolls when I know I am feeding a crowd.
- Pair it with a light white wine or sparkling water with lemon if you are keeping things casual.
- For a complete weeknight spread, add a simple tomato and cucumber salad.
- Leftover casserole makes an excellent next-day lunch tucked into a thermos.
Save This is the kind of dish that turns a quiet weeknight into something a little special without any extra effort. I hope it becomes a favorite at your table too.
Recipe FAQs
- → Can I use brown rice instead of white?
Yes, substituting brown rice is possible but requires longer baking with more broth to achieve the right texture.
- → What adds crunch on top of the bake?
A mixture of panko breadcrumbs tossed with melted butter is sprinkled on before the final bake to create a golden, crispy crust.
- → Is this dish suitable for vegetarians?
Using vegetable broth keeps the dish vegetarian-friendly, alongside its plentiful plant-based ingredients.
- → How do I ensure the rice cooks fully in the bake?
Pre-simmering the rice with broth, milk, and seasonings before baking helps it cook evenly and absorb flavors deeply.
- → Can I add proteins like chicken or ham?
Adding cooked chicken or ham before baking enriches the dish, making it heartier and more filling.