Save to Pinterest I threw this together on a rainy Tuesday when the fridge was looking bare and my daughter refused anything green. The broccoli disappeared under all that cheese, and she asked for seconds. Sometimes the best recipes happen when youre just trying to use whats on hand.
I made this for a potluck once and three people asked for the recipe before wed even finished eating. One friend admitted she thought her kids hated broccoli until they tried this. Theres something about the way the florets get tender and soak up all that cheesy goodness that just works.
Ingredients
- Fresh broccoli florets: I used to buy the pre-cut kind, but cutting your own from a whole head keeps them from getting too mushy in the oven.
- Long-grain white rice: It stays fluffy and separate instead of turning into mush, which matters when everythings baking together.
- Sharp cheddar cheese: The sharper the better, it cuts through the cream and gives the whole thing some personality.
- Sour cream: This is what makes the sauce cling to the rice without feeling heavy or gloppy.
- Vegetable or chicken broth: I keep low-sodium boxes in the pantry so I can control the salt myself.
- Panko breadcrumbs: Regular breadcrumbs work, but panko gets crispier and holds up better on top.
Instructions
- Prep your dish:
- Preheat your oven to 375°F and grease a 9x13-inch baking dish. I use butter or nonstick spray, whatever I grab first.
- Start the base:
- Melt 2 tablespoons butter in a large skillet over medium heat, then cook the chopped onion until it turns soft and translucent, about 2 to 3 minutes. Add the garlic and let it cook for another minute until your kitchen smells amazing.
- Toast the rice:
- Stir in the uncooked rice and let it toast lightly in the butter for about 2 minutes. This step keeps the grains from clumping later.
- Build the sauce:
- Pour in the broth, milk, salt, pepper, and paprika if youre using it, then bring everything just to a simmer. Dont let it boil hard or the milk might break.
- Fold in the good stuff:
- Take the skillet off the heat and stir in the broccoli florets, 1 1/2 cups of the shredded cheddar, and the sour cream. Everything should be coated and creamy.
- Bake covered:
- Pour the whole mixture into your prepared baking dish, cover it tightly with foil, and bake for 25 minutes. The steam helps the rice cook through evenly.
- Add the topping:
- Pull it out, give it a gentle stir, and sprinkle the remaining 1/2 cup cheddar over the top. Mix the panko with 2 tablespoons melted butter and scatter it over everything.
- Finish uncovered:
- Bake for another 15 minutes uncovered until the top turns golden and the edges bubble. Let it rest for 5 minutes before serving so it sets up a little.
Save to Pinterest My son once told me this was his comfort food, which surprised me because I always thought of it as a weeknight shortcut. But I guess thats what comfort food really is, the things that show up when you need them and never let you down.
Swaps and Add-Ins
If you want to use brown rice, bump the broth up to 2 3/4 cups and bake it covered for 45 minutes before adding the toppings. Ive also stirred in leftover rotisserie chicken or diced ham to stretch it into a heartier meal. A pinch of cayenne or 1/2 teaspoon dry mustard gives the sauce a little kick without making it spicy.
What to Serve It With
This is rich and creamy, so I like pairing it with something bright and crisp like a simple green salad with lemon vinaigrette. Roasted carrots or a handful of cherry tomatoes on the side cuts through the cheese nicely. Sometimes I just serve it on its own and call it dinner.
Storing and Reheating
Leftovers keep in the fridge for up to four days in an airtight container. I reheat individual portions in the microwave with a damp paper towel over the top so the rice doesnt dry out. You can also freeze it before baking, just thaw it overnight in the fridge and add an extra 10 minutes to the covered bake time.
- Let it cool completely before covering and storing to avoid sogginess.
- The panko loses some crunch after a day, but its still delicious.
- If reheating in the oven, cover with foil and bake at 350°F until warmed through.
Save to Pinterest This is the kind of recipe that gets better the more you make it, because youll figure out your own little tweaks along the way. I hope it becomes one of those dishes you reach for without even thinking about it.
Common Recipe Questions
- → Can I use brown rice instead of white rice?
Yes, brown rice can be substituted; increase broth to 2 3/4 cups and bake covered for 45 minutes before adding toppings to ensure tenderness.
- → What can I add for extra flavor?
Adding 1/2 teaspoon dry mustard or a pinch of cayenne pepper enriches the savory depth of this dish.
- → Can this dish be made heartier with protein?
Yes, cooked chicken or ham can be added to enhance the protein content and make it more filling.
- → How do I achieve a crispy topping?
Mix panko breadcrumbs with melted butter and sprinkle over the casserole before the final bake to create a golden, crunchy crust.
- → What are some good side pairings?
A crisp green salad or roasted vegetables complement this creamy casserole nicely and balance the meal.