Cheesy Broccoli Rice Bake (Printable)

Tender broccoli and fluffy rice combined with creamy cheddar, baked to golden and bubbly.

# 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 black pepper
12 - 1/2 teaspoon paprika (optional)

→ Toppings

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

# Step-by-Step:

01 - Preheat the oven to 375°F and grease a 9x13-inch baking dish.
02 - Melt 2 tablespoons of butter in a large skillet over medium heat. Sauté the chopped onion for 2 to 3 minutes until translucent. Add minced garlic and cook for an additional minute.
03 - Add the uncooked long-grain white rice to the skillet and stir until the grains are coated and lightly toasted, about 2 minutes.
04 - Pour in the low-sodium broth, milk, salt, black pepper, and optional paprika. Bring the mixture to a gentle simmer.
05 - Remove the skillet from heat. Stir in 1 1/2 cups of shredded cheddar cheese, sour cream, and the broccoli florets until evenly distributed.
06 - Transfer the mixture to the prepared baking dish. Cover tightly with aluminum foil and bake for 25 minutes.
07 - Remove the foil, gently stir the casserole, then sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top. In a small bowl, combine panko breadcrumbs with melted butter and sprinkle over the casserole.
08 - Return the casserole to the oven uncovered and bake for an additional 15 minutes or until the top is golden, bubbly, and the rice is tender.
09 - Allow the casserole to rest for 5 minutes before serving to set.

# Expert Suggestions:

01 -
  • Everything bakes in one dish, so cleanup is almost as easy as eating it.
  • The rice soaks up all that cheesy, garlicky flavor while it cooks, no need to boil it separately.
  • It reheats beautifully the next day, sometimes even better than fresh.
  • You can sneak in extra veggies or leftover chicken without changing the method at all.
02 -
  • If you uncover it too early, the rice stays crunchy and you'll end up adding water and baking it longer.
  • Stirring gently after the first bake redistributes the liquid and prevents dry spots in the corners.
  • Resting it for five minutes isn't optional, the casserole sets up and becomes easier to serve instead of soupy.
03 -
  • Use a skillet large enough to hold everything before baking, or you'll be scraping rice off the stovetop.
  • Grate your own cheese instead of buying pre shredded, it melts smoother and doesn't have that weird coating.
  • Taste your broth first, if it's salty, cut back on the added salt or the whole dish becomes too much.
Return