Cheesy Broccoli Rice Bake (Printable)

A creamy casserole combining broccoli, rice, and cheddar baked to golden perfection for a cozy dinner.

# What You Need:

→ Vegetables

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

→ Grains

04 - 1 cup uncooked long-grain white rice

→ Dairy & Eggs

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

→ Liquids & Pantry

09 - 2 1/4 cups low-sodium vegetable or chicken broth
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon ground black pepper
12 - 1/2 teaspoon paprika (optional)

→ Toppings

13 - 1/2 cup panko breadcrumbs
14 - 2 tablespoons melted unsalted butter

# How to Make It:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - In a large skillet, melt 2 tablespoons butter over medium heat. Cook onion for 2 to 3 minutes until translucent, add garlic and saute for an additional minute.
03 - Add rice to the skillet and stir to coat, toasting it lightly for about 2 minutes.
04 - Pour in broth, milk, salt, black pepper, and paprika. Bring mixture just to a simmer.
05 - Remove skillet from heat, then stir in broccoli florets, 1 1/2 cups shredded cheddar, and sour cream until evenly mixed.
06 - Transfer mixture into prepared baking dish, cover tightly with foil, and bake for 25 minutes.
07 - Remove foil, stir gently, then evenly sprinkle remaining 1/2 cup shredded cheddar over the surface.
08 - Mix panko breadcrumbs with melted butter and sprinkle over casserole.
09 - Return dish to oven uncovered and bake for 15 minutes more until golden and bubbly and rice is tender.
10 - Allow to rest for 5 minutes before serving.

# Expert Tips:

01 -
  • Everything cooks in one dish, so cleanup is fast and you actually get to sit down while it bakes.
  • Even picky eaters will scrape their plates clean when broccoli hides under that golden, crunchy topping.
  • It reheats beautifully, which means lunch sorted for the next two days without any extra effort.
02 -
  • Don't skip covering the dish with foil during the first bake or the rice will stay crunchy and the top will dry out before the inside is done.
  • Stir gently after the first bake to redistribute the moisture, or you'll end up with a dry top layer and a soupy bottom.
  • Let it rest those full 5 minutes or the whole thing will fall apart when you scoop it and look like a mess on the plate.
03 -
  • Use a mix of sharp cheddar and a little gruyere if you want a deeper, more interesting cheese flavor without changing much else.
  • If the top isn't browning enough in the final bake, turn on the broiler for the last 2 minutes but watch it like a hawk or it'll burn.
  • Season in layers: taste the rice mixture before baking and adjust salt and pepper then, because it's hard to fix once it's in the oven.
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