Pin It I threw this together on a rainy Tuesday when the fridge was half-empty and everyone was cranky. What started as a way to use up leftover rice turned into something my kids actually asked for by name the next week. The smell of butter-toasted rice and melted cheddar filling the kitchen was enough to turn the whole evening around.
The first time I made this for a potluck, I worried it was too plain. But I watched three people go back for seconds, and one friend texted me the next day asking for the recipe. Turns out, simple and cheesy beats fancy every time when youre feeding a crowd.
Ingredients
- Fresh broccoli florets: I used to buy frozen, but fresh holds its shape better and doesnt release as much water into the casserole.
- Yellow onion: Chop it fine so it melts into the rice and adds sweetness without big chunks.
- Garlic: Two cloves give just enough warmth without overpowering the cheese.
- Long-grain white rice: It stays fluffy and separate, which is what you want in a bake like this.
- Sharp cheddar cheese: The sharper the better, it cuts through the creaminess and gives real flavor.
- Milk: Whole or 2% both work, but whole makes it richer.
- Sour cream: This is the secret to that tangy, velvety sauce that coats everything.
- Unsalted butter: You need it twice, once for the rice and once for the crunchy topping.
- Vegetable or chicken broth: Low-sodium is key so you can control the salt yourself.
- Panko breadcrumbs: They crisp up beautifully on top and add the texture contrast you need.
Instructions
- Get the oven ready:
- Preheat to 375°F and grease your baking dish so nothing sticks later. I use butter or nonstick spray.
- Start with the aromatics:
- Melt butter in a big skillet and cook the onion until it turns soft and see-through, then toss in the garlic and let it sizzle for a minute until it smells amazing.
- Toast the rice:
- Stir the raw rice into the pan and let it toast gently in the butter for a couple of minutes. Youll see it turn a little golden and smell nutty.
- Build the base:
- Pour in the broth, milk, salt, pepper, and paprika, then bring it just to a simmer and turn off the heat. Dont let it boil hard or the milk might curdle.
- Mix in the good stuff:
- Fold in the broccoli, most of the cheddar, and all the sour cream until everything is coated and creamy.
- Bake covered:
- Scrape the whole mixture into your prepared dish, cover tightly with foil, and bake for 25 minutes so the rice steams and softens.
- Add the cheese layer:
- Pull it out, give it a gentle stir, and scatter the remaining cheddar over the top.
- Make it crunchy:
- Toss the panko with melted butter and sprinkle it all over the cheese layer.
- Finish uncovered:
- Bake for another 15 minutes until the top is golden and bubbly and the rice is tender when you test it. Let it rest for 5 minutes before scooping.
Pin It One night my daughter announced she hated broccoli, then ate two servings of this without realizing. I didnt say a word, just smiled into my plate. Sometimes victory is quiet.
Make It Your Own
I have stirred in shredded rotisserie chicken when I needed more protein, and Ive swapped in brown rice when I wanted to feel virtuous, though that takes longer to bake. A pinch of cayenne or dry mustard in the sauce wakes everything up if you like a little heat.
What to Serve Alongside
This is rich enough to stand alone, but a simple green salad with lemon vinaigrette or roasted green beans on the side balances it nicely. I have also served it with garlic bread when I stopped caring about carbs.
Storage and Reheating
Leftovers keep covered in the fridge for up to four days. I reheat single portions in the microwave with a damp paper towel on top so the rice doesnt dry out. You can also freeze it before baking, just thaw overnight and add 10 extra minutes to the covered bake time.
- Let it cool completely before covering and refrigerating.
- Reheat gently to keep the cheese from separating.
- The panko loses some crunch the next day, but the flavor is still there.
Pin It This is the kind of recipe that saves you on busy nights and still feels like you actually cooked something real. I hope it becomes one of those dishes you make without thinking, the kind that just works.
Recipe Questions & Answers
- → What type of rice works best for this bake?
Long-grain white rice absorbs flavors well and holds texture during baking. Brown rice can be used but requires longer cooking and more broth.
- → Can I make this dish vegetarian?
Yes, use vegetable broth and ensure the cheese is vegetarian-friendly to maintain the vegetarian option.
- → How do I achieve a crispy topping?
Mix panko breadcrumbs with melted butter and sprinkle them over the dish before the final baking stage to get a golden, crunchy crust.
- → Can I add protein to this casserole?
Adding cooked chicken or ham increases heartiness while complementing the creamy, cheesy flavors.
- → What can I serve alongside this dish?
A crisp green salad or roasted vegetables pair well, providing freshness and balance to the rich casserole.