Cheesy Broccoli Rice Bake (Printable)

A creamy baked dish with broccoli, rice, sharp cheddar, and a crunchy breadcrumb topping.

# What You'll 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 - 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

# Step-by-step Directions:

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, about 2 to 3 minutes. Add garlic and cook for 1 minute.
03 - Add rice to skillet and stir to coat and lightly toast for 2 minutes.
04 - Add broth, milk, salt, pepper, and paprika. Bring to a gentle simmer.
05 - Remove skillet from heat. Stir in broccoli florets, 1 1/2 cups shredded cheddar, and sour cream.
06 - Pour mixture into prepared baking dish. Cover tightly with foil and bake for 25 minutes.
07 - Remove foil, gently stir casserole, then sprinkle remaining 1/2 cup cheddar cheese over the top.
08 - In a small bowl, combine panko breadcrumbs with melted butter. Sprinkle over casserole.
09 - Bake uncovered for 15 minutes more, until golden, bubbly, and rice is tender.
10 - Let casserole rest for 5 minutes before serving.

# Expert Advice:

01 -
  • Everything cooks in one dish, so cleanup is almost laughably easy.
  • The creamy cheese sauce seeps into the rice and makes every bite rich without feeling heavy.
  • It holds up beautifully as leftovers and actually tastes better the next day.
  • Kids eat it without complaint, and adults go back for seconds.
02 -
  • Do not skip covering the dish with foil during the first bake or the rice will stay crunchy and the top will dry out.
  • Stir gently after the first bake to redistribute the liquid—it prevents dry patches and ensures every bite is creamy.
  • Let it rest before serving or the sauce will run all over the plate instead of clinging to the rice.
03 -
  • Use a box grater to shred your own cheese—pre-shredded stuff has anti-caking agents that can make the sauce grainy instead of smooth.
  • Taste the mixture before it goes in the oven and adjust the salt, especially if your broth is already seasoned.
  • If the top isn't golden enough after 15 minutes, switch the oven to broil for the last 2 minutes and watch it closely.
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