Save to Pinterest My sister brought this to a potluck once, and I watched people go back for thirds. The pan was scraped clean before dessert even appeared. I asked for the recipe on the drive home, and she laughed because she'd thrown it together that morning with what was in her fridge. Now it's my go-to whenever I need something warm, filling, and impossible to mess up.
I made this on a rainy Tuesday when the kids were restless and I had no plan for dinner. The smell of butter and onions filled the kitchen, and they both wandered in asking what was cooking. By the time it came out of the oven, golden and bubbling, they were already setting the table without being asked. That almost never happens.
Ingredients
- Fresh broccoli florets: I use about 3 cups from one large head, cut into bite-sized pieces so they cook evenly and don't overpower the rice.
- Yellow onion: Finely chopped so it melts into the dish and adds a sweet, savory base without chunky bites.
- Garlic: Two cloves minced fresh make all the difference, the jarred stuff just doesn't have the same punch.
- Long-grain white rice: Uncooked rice absorbs the broth and milk as it bakes, turning tender and creamy without any stovetop watching.
- Sharp cheddar cheese: I use 2 cups total and divide it so some melts into the rice and the rest gets golden on top.
- Milk: Whole or 2 percent both work, this adds richness and helps the rice cook through without drying out.
- Sour cream: A half cup stirred in at the end makes everything velvety and just a little tangy.
- Unsalted butter: Used twice, once to sauté the aromatics and again to crisp up the panko topping.
- Vegetable or chicken broth: Low sodium gives you control over the salt, and it's the liquid that brings everything together.
- Seasonings: Salt, pepper, and a little paprika add warmth without overwhelming the cheese.
- Panko breadcrumbs: Tossed with melted butter and sprinkled on top, they bake up crunchy and golden.
Instructions
- Prep your oven and dish:
- Set the oven to 375°F and grease a 9x13-inch baking dish so nothing sticks later. I use butter or nonstick spray, either works perfectly.
- Start the aromatics:
- Melt 2 tablespoons of butter in a large skillet over medium heat, then add the chopped onion and cook until it turns translucent, about 2 to 3 minutes. Toss in the minced garlic and let it sizzle for just a minute until your kitchen smells amazing.
- Toast the rice:
- Stir in the uncooked rice and keep stirring for about 2 minutes until the grains look a little glossy and smell faintly nutty. This step keeps the rice from turning mushy later.
- Build the base:
- Pour in the broth, milk, salt, pepper, and paprika, then bring everything just to a simmer. Once you see tiny bubbles around the edges, pull it off the heat.
- Mix in the good stuff:
- Stir in the broccoli florets, 1 and a half cups of the shredded cheddar, and the sour cream until everything is coated and creamy. It will look like a lot, but it all fits.
- First bake covered:
- Pour the whole mixture into your greased baking dish, cover it tightly with foil, and slide it into the oven for 25 minutes. The steam under the foil cooks the rice through without drying it out.
- Add the top layer:
- Uncover the dish, give it a gentle stir, then sprinkle the remaining half cup of cheddar over the top. In a small bowl, mix the panko with 2 tablespoons of melted butter and scatter it evenly over the cheese.
- Finish uncovered:
- Bake for another 15 minutes without the foil until the top is golden, bubbly, and irresistible. The rice should be tender when you poke it with a fork.
- Rest before serving:
- Let the casserole sit for 5 minutes after you pull it out. This helps everything set up so it doesn't fall apart when you scoop it onto plates.
Save to Pinterest The first time I served this, my husband looked at me and said it tasted like the rice casserole his mom used to make for church suppers. He had two helpings and told me to add it to the rotation. I realized then that some dishes don't need to be fancy, they just need to feel like home.
Make It Your Own
If you want a little heat, add a pinch of cayenne or half a teaspoon of dry mustard to the broth mixture. I've also stirred in cooked diced chicken or ham when I needed something more filling, and it turned the casserole into a full meal without much extra effort. For a deeper flavor, swap half the cheddar for gruyere or fontina.
Storage and Reheating
Leftovers keep covered in the fridge for up to four days, and they reheat beautifully in the microwave or a low oven. I usually add a splash of milk or broth when reheating to bring back the creaminess. The panko won't stay crispy after a day, but the flavor is still just as good.
What to Serve Alongside
This casserole is rich and cheesy, so I like pairing it with something fresh and bright. A simple green salad with lemon vinaigrette or roasted green beans with garlic work perfectly. If you're feeding a crowd, add some crusty bread and butter, and you've got a meal that feels complete without a lot of fuss.
- A crisp arugula salad with a tangy dressing cuts through the richness.
- Roasted carrots or asparagus add color and a little sweetness.
- Garlic bread or dinner rolls are perfect for soaking up any cheesy bits left on the plate.
Save to Pinterest This is the kind of recipe that makes weeknights easier and potlucks legendary. Make it once, and I promise it'll become part of your regular lineup.
Recipe FAQs
- → How do I ensure the rice cooks perfectly in the bake?
Sauté rice briefly before adding liquids to toast it. Make sure to simmer with broth and milk, then bake covered to allow gentle cooking and absorption of flavors.
- → Can I substitute the broccoli with other vegetables?
Yes, vegetables like cauliflower or green beans work well and can be used in similar quantities for variation.
- → What type of cheese is best for this dish?
Sharp cheddar cheese provides rich flavor and melts well, creating a creamy and cheesy texture throughout the bake.
- → Is it possible to make this dish gluten-free?
Use gluten-free panko breadcrumbs or omit the topping to keep it gluten-free without compromising the overall texture.
- → How do I add a protein boost to this casserole?
Incorporate cooked chicken or ham before baking to make the dish heartier and add more protein.