Save to Pinterest My neighbor brought this over one rainy Tuesday when I had the flu, and I ate it straight from the dish while wrapped in a blanket. The broccoli was soft, the rice soaked up all that creamy cheese, and the crispy top gave it just enough crunch to feel like real comfort food. I asked for the recipe before she even left. Now it's my go-to when I need something warm and filling without much fuss. It's the kind of thing that makes you feel taken care of, even when you're the one doing the cooking.
I made this for my sister when she had her second baby, and she texted me at midnight asking if I'd bring another pan. Her husband had eaten half of it cold, standing at the counter in his socks. She said it was the first thing she'd actually wanted to eat in days. I doubled the batch the next time and froze one, which she claimed saved her during those blurry newborn weeks.
Ingredients
- Fresh broccoli florets: I cut them small so they cook evenly with the rice and don't leave big awkward chunks.
- Yellow onion: Dice it fine so it melts into the background and just adds sweetness without crunch.
- Garlic: Fresh is best here, the jarred stuff doesn't have the same warmth.
- Long-grain white rice: It stays fluffy and absorbs the broth without turning to mush, don't skip the toasting step.
- Sharp cheddar cheese: I use the block and shred it myself, the pre-shredded kind doesn't melt as smoothly.
- Milk: Whole milk makes it richer, but 2% works fine if that's what you have.
- Sour cream: This is what makes the sauce creamy and tangy, not just cheesy.
- Unsalted butter: You'll use it twice, once for sautéing and again for the crispy topping.
- Vegetable or chicken broth: Low-sodium lets you control the salt, and it keeps the rice from being bland.
- Paprika: Just a little adds color and a hint of smokiness, but it's fine to leave out.
- Panko breadcrumbs: They stay crunchier than regular breadcrumbs and give the top that perfect golden layer.
Instructions
- Prep your dish:
- Preheat the oven to 375°F and grease a 9x13-inch baking dish with butter or nonstick spray. This keeps the edges from sticking and makes serving easier later.
- Sauté the aromatics:
- Melt 2 tablespoons butter in a large skillet over medium heat, then add the chopped onion and cook until it's soft and translucent, about 2 to 3 minutes. Toss in the minced garlic and stir for another minute until it smells amazing.
- Toast the rice:
- Add the uncooked rice to the skillet and stir it around for about 2 minutes until the grains look a little glossy and start to smell nutty. This step keeps the rice from getting gummy.
- Build the base:
- Pour in the broth, milk, salt, pepper, and paprika, then bring it just to a simmer. Don't let it boil hard or the milk might curdle.
- Mix 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 until everything is coated. It'll look a little soupy, but that's what the rice needs.
- 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 without drying out.
- Add the cheese and topping:
- Uncover the dish, give it a gentle stir, and sprinkle the remaining 1/2 cup cheddar on top. In a small bowl, toss the panko with 2 tablespoons melted butter and scatter it over the cheese.
- Finish baking:
- Bake uncovered for another 15 minutes until the top is golden and crispy and the rice is tender when you press it with a spoon. Let it rest for 5 minutes before serving so it sets up a little.
Save to Pinterest My dad, who claims he doesn't like casseroles, had three helpings of this and then asked if I could make it for his birthday dinner instead of something fancy. He said it reminded him of the kind of food his mom used to make, the kind that didn't need a recipe because she just knew what felt right. I think that's the best compliment this dish has ever gotten.
Making It Your Own
If you want more flavor, stir in half a teaspoon of dry mustard or a pinch of cayenne with the spices. I've also added cooked chicken or diced ham when I need it to be more filling, just fold it in with the broccoli. For brown rice, increase the broth to 2 3/4 cups and bake covered for 45 minutes before adding the topping, it takes longer but works just as well.
What to Serve Alongside
This is rich enough to be the main event, but I usually put out a crisp green salad with a tangy vinaigrette to cut through the cheese. Roasted vegetables or a simple slaw work too. If you're feeding kids, they'll eat it with nothing else and be perfectly happy.
Storage and Leftovers
Leftovers keep in the fridge for up to four days in an airtight container, and they reheat beautifully in the microwave or a low oven. The panko loses some of its crunch, but the flavors get even better as they sit. I've also frozen individual portions in foil pans, and they thaw and bake up just fine when I need a quick dinner.
- Cover with foil when reheating in the oven so it doesn't dry out.
- Add a splash of milk or broth if it seems too thick after sitting.
- Freeze before adding the panko topping, then add it fresh when you bake.
Save to Pinterest This is the kind of recipe that doesn't ask much of you but gives back plenty. Make it on a weeknight, bring it to a potluck, or just eat it alone in your kitchen when you need something warm and easy.
Recipe Questions & Answers
- → Can I use brown rice instead of white rice?
Yes, substitute brown rice but increase broth to 2 3/4 cups and extend the covered baking time to 45 minutes before adding toppings.
- → How do I make this dish vegetarian?
Use low-sodium vegetable broth instead of chicken broth to keep it vegetarian-friendly without sacrificing flavor.
- → What can I add for extra flavor?
Try adding 1/2 teaspoon dry mustard or a pinch of cayenne to the sauce for a subtle kick.
- → Can I add protein to this dish?
Add cooked chicken or ham before baking to make the casserole heartier and more filling.
- → How do I achieve a crunchy topping?
Mix panko breadcrumbs with melted butter and sprinkle on top before the final baking to create a golden, crispy crust.
- → Is this dish gluten-free?
Check that ingredients like panko and broth are gluten-free. Using gluten-free panko makes this dish suitable for gluten-free diets.