Cheesy Broccoli Rice Bake (Printable)

Creamy broccoli, cheddar, and fluffy rice baked until golden and bubbling.

# 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 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

# How To Make It:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - Melt 2 tablespoons butter in a large skillet over medium heat. Sauté onion until translucent, 2 to 3 minutes. Add garlic and cook for 1 additional minute.
03 - Add rice to skillet and stir until coated and slightly toasted, about 2 minutes.
04 - Stir in broth, milk, salt, black pepper, and paprika. Bring mixture just to a simmer.
05 - Remove skillet from heat. Stir in broccoli florets, 1 1/2 cups shredded cheddar, and sour cream until combined.
06 - Transfer mixture to prepared baking dish and cover tightly with aluminum foil. Bake for 25 minutes.
07 - Remove foil, stir gently, and sprinkle remaining 1/2 cup cheddar cheese over the top. Mix panko breadcrumbs with melted butter and sprinkle evenly over casserole.
08 - Bake uncovered for an additional 15 minutes until topping is golden and bubbly and rice is tender.
09 - Allow casserole to rest for 5 minutes before serving.

# Helpful Tips:

01 -
  • Everything cooks together in one dish so theres no juggling pots or worrying about timing rice separately.
  • The creamy cheese sauce seeps into every grain and coats the broccoli without feeling heavy or bland.
  • It reheats beautifully the next day and actually tastes better once the flavors settle overnight.
02 -
  • If you skip toasting the rice it will turn out gluey and clumpy instead of fluffy and separate.
  • Covering the dish tightly with foil for the first bake is essential or the rice will stay crunchy and the top will dry out before the inside is done.
  • Let it rest after baking or the cheese sauce will be too runny and wont hold its shape when you scoop it.
03 -
  • Use a box grater to shred your own cheddar instead of pre-shredded because it melts smoother and doesnt have that weird coating that keeps it from getting creamy.
  • If the top is browning too fast but the rice isnt done yet, tent the dish loosely with foil and keep baking until the grains are tender.
  • Let the casserole sit uncovered for a full 5 minutes after baking so the sauce sets up and you get clean, neat servings instead of a soupy mess.
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