Save to Pinterest I threw this together on a rainy Tuesday when the fridge was looking bare and everyone was grumpy. The broccoli had been sitting there for three days, the rice was a pantry staple, and I had just enough cheddar left to make something happen. What came out of the oven turned the whole evening around—creamy, cheesy, warm, and exactly what we needed.
My kids started asking for this every week after the first time I made it. They loved the crunchy top and didnt even complain about the broccoli, which felt like a small miracle. Now its become our go to whenever we need something easy that everyone will actually eat without a fuss.
Ingredients
- Fresh broccoli florets: I cut them into bite sized pieces so they cook evenly and blend right into the rice without feeling like a separate vegetable.
- Yellow onion and garlic: These build the flavor base, and sautéing them first makes the whole dish smell like someones been cooking all day.
- Long grain white rice: It stays fluffy and absorbs the broth and milk beautifully, I learned not to rinse it first or the creaminess doesnt stick as well.
- Sharp cheddar cheese: I always use sharp because it has more punch, and dividing it means you get melty cheese throughout plus a gooey golden layer on top.
- Milk and sour cream: These make the sauce creamy and tangy without needing a roux or any fancy steps.
- Vegetable or chicken broth: Low sodium is key so you control the salt, and it keeps the rice tender without drying out.
- Panko breadcrumbs: Tossed with melted butter, they crisp up into the best crunchy contrast to all that creamy cheese underneath.
Instructions
- Get the oven ready:
- Preheat to 375°F and grease your baking dish so nothing sticks later. I use butter or nonstick spray.
- Sauté the aromatics:
- Melt the butter in a big skillet, then cook the onion until it turns soft and see through, about 2 to 3 minutes. Toss in the garlic and let it sizzle for a minute until your kitchen smells amazing.
- Toast the rice:
- Stir the uncooked rice into the skillet and let it toast for a couple of minutes. This step adds a subtle nutty flavor that makes a difference.
- Build the base:
- Pour in the broth, milk, salt, pepper, and paprika, then bring it just to a simmer. Turn off the heat and fold in the broccoli, most of the cheddar, and the sour cream until everything is coated and creamy.
- First bake:
- Scrape the whole mixture into your prepared dish, cover it tightly with foil, and bake for 25 minutes. The rice will steam and soak up all that cheesy liquid.
- Add the toppings:
- Pull it out, give it a gentle stir, then sprinkle the rest of the cheddar on top. Mix the panko with melted butter and scatter it over everything.
- Finish and rest:
- Bake uncovered for another 15 minutes until the top is golden and bubbling. Let it sit for 5 minutes before serving so it sets up and doesnt fall apart on the spoon.
Save to Pinterest The first time I brought this to a potluck, someone asked for the recipe before theyd even finished their plate. It reminded me that the simplest dishes, the ones you almost forget youre making, are often the ones people remember most. Theres something about warm rice, melted cheese, and a little crunch that just works every single time.
Making It Your Own
I started adding a pinch of cayenne or dry mustard when I wanted a little kick, and it woke up the whole dish without making it spicy. You can also swap in brown rice if thats what you have, just add more broth and give it extra covered time so it cooks through. If you want it heartier, stir in some diced cooked chicken or ham before the first bake.
What to Serve Alongside
This casserole is filling enough to stand alone, but I usually throw together a quick green salad or roast some carrots and Brussels sprouts on the side. It balances out all that creamy richness and makes the meal feel a little more complete. Sometimes I just serve it with sliced tomatoes and call it dinner.
Storage 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 warm the whole dish in a 350°F oven covered with foil, but it takes about 20 minutes.
- If the rice seems dry after storing, stir in a splash of milk or broth before reheating.
- The panko loses some crunch in the fridge, so I sometimes add a fresh sprinkle and broil it for a minute.
- This freezes okay for up to two months, but the texture is best when eaten fresh or within a few days.
Save to Pinterest This is the kind of recipe that gets you through busy weeks without sacrificing comfort or flavor. Keep the staples on hand and youll always have a warm, cheesy dinner ready when you need it most.
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 bake covered for 45 minutes before adding the topping.
- → How do I make the dish vegetarian?
Use low-sodium vegetable broth instead of chicken broth to keep it vegetarian-friendly.
- → What gives the casserole its creamy texture?
The combination of sour cream, milk, and sharp cheddar cheese creates a smooth and creamy sauce that binds the ingredients.
- → Can I add protein to make it heartier?
Cooked chicken or ham can be incorporated for additional protein and a more filling meal.
- → How do I achieve a crispy topping?
Mix panko breadcrumbs with melted butter and sprinkle over the casserole before the final bake for a golden, crunchy finish.
- → Is there a way to add more flavor?
Try adding a 1/2 teaspoon of dry mustard or a pinch of cayenne pepper for a subtle spice boost.