Cheesy Broccoli Rice Bake (Printable)

Comforting casserole with tender broccoli, fluffy rice, and creamy cheese sauce baked golden.

# What You Need:

→ Vegetables

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

→ Grains

04 - 1 cup long-grain white rice, uncooked

→ Dairy & Eggs

05 - 2 cups shredded sharp cheddar cheese, divided
06 - 1 cup whole or 2% milk
07 - ½ cup sour cream
08 - 2 tablespoons unsalted butter

→ Liquids & Pantry

09 - 2¼ cups low-sodium vegetable or chicken broth
10 - ½ teaspoon salt
11 - ¼ teaspoon black pepper
12 - ½ teaspoon paprika (optional)

→ Toppings

13 - ½ cup panko breadcrumbs
14 - 2 tablespoons melted 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. Sauté onion until translucent, about 2–3 minutes, then add garlic and cook for 1 minute.
03 - Add rice to the skillet and stir to coat, cooking until slightly toasted, about 2 minutes.
04 - Stir in broth, milk, salt, pepper, and paprika. Bring mixture just to a simmer.
05 - Remove skillet from heat. Stir in broccoli florets, 1½ cups cheddar cheese, and sour cream.
06 - Transfer mixture into prepared baking dish. Cover tightly with foil and bake for 25 minutes.
07 - Remove foil, stir gently, then sprinkle remaining ½ cup cheddar over the surface.
08 - Combine panko breadcrumbs with melted butter and evenly sprinkle over casserole.
09 - Return dish to oven and bake uncovered for 15 minutes, or until golden, bubbly, and rice is tender.
10 - Allow casserole to rest for 5 minutes prior to serving.

# Expert Hints:

01 -
  • Everything cooks in one dish, so cleanup is almost nonexistent and you're not stuck at the stove.
  • The rice gets creamy without any stirring or babysitting, and the broccoli bakes right in without getting mushy.
  • It reheats beautifully the next day, sometimes even better when the flavors have had time to settle.
02 -
  • Don't skip the foil for the first bake or the rice will dry out and stay crunchy in spots.
  • If the top is browning too fast, tent it loosely with foil for the last few minutes.
  • Let it rest after baking, it firms up and slices much cleaner that way.
03 -
  • Shred your own cheese from a block, the pre-shredded kind has anti-caking agents that make the sauce grainy.
  • Use a skillet that can go from stovetop to oven if you want to skip transferring everything to a baking dish.
  • Taste the mixture before baking and adjust the salt, every broth is different and you want it well-seasoned from the start.
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