Save I threw this together on a rainy Tuesday when the fridge was half-empty and everyone was cranky. Just broccoli, rice, and cheese—things I always keep around—and somehow it turned into the kind of dinner that makes people go quiet because they're actually enjoying it. No fancy ingredients, no stress, just a warm dish that filled the kitchen with that buttery, cheesy smell that makes you forget you're tired. It's become my go-to when I need something reliable that doesn't require a grocery run. One pan, one bake, and everyone's happy.
The first time I made this, my youngest refused to believe there was broccoli in it because it tasted too good. She kept poking through her serving, suspicious, but she cleaned her plate anyway. Now she asks for it by name, which feels like a small victory in the eternal battle to get kids to eat vegetables. I've made it for friends who needed a meal after a long day, and it always gets the same reaction—seconds, then compliments, then requests for the recipe. It's proof that simple things, done right, can be more memorable than anything complicated.
Ingredients
- Fresh broccoli florets: I used to buy frozen, but fresh broccoli holds its shape better and doesn't water down the casserole—cut them into bite-sized pieces so they cook evenly.
- Yellow onion and garlic: These get sautéed first and they melt into the rice, adding a savory base that keeps the dish from tasting one-note.
- Long-grain white rice: It stays fluffy and absorbs the broth without turning mushy—don't swap it for instant rice or you'll end up with paste.
- Sharp cheddar cheese: The sharper the better, because it cuts through the creaminess and gives the whole thing a real punch of flavor.
- Milk and sour cream: This is what makes the sauce luscious instead of just cheesy—whole milk works best, but 2% is fine if that's what you have.
- Vegetable or chicken broth: Low-sodium is key because the cheese is already salty, and you can always add more salt but you can't take it away.
- Panko breadcrumbs and melted butter: The topping gets golden and crunchy, and it's the textural contrast that makes every spoonful interesting.
Instructions
- Prep your dish and oven:
- Set the oven to 375°F and grease your baking dish well—this prevents sticking and makes cleanup easier. Use butter or nonstick spray, whatever you have on hand.
- Sauté the aromatics:
- Melt the butter in a large skillet over medium heat, then cook the onion until it's soft and translucent, about 2 to 3 minutes. Toss in the garlic and let it go for one more minute until your kitchen smells amazing.
- Toast the rice:
- Stir the uncooked rice into the skillet and let it toast for a couple minutes, stirring often. This step adds a subtle nutty flavor and helps the grains stay separate.
- Build the base:
- Pour in the broth, milk, salt, pepper, and paprika, then bring it just to a simmer—don't let it boil hard or the milk might curdle. Once it's bubbling gently, take it off the heat.
- Mix in the good stuff:
- Stir in the broccoli, sour cream, and most of the cheddar, saving half a cup for later. Everything should be well combined and creamy.
- First bake:
- Transfer the mixture to your prepared baking dish, cover it tightly with foil, and bake for 25 minutes. The foil traps steam so the rice cooks through without drying out.
- Add the final cheese layer:
- Pull the dish out, give it a gentle stir, and sprinkle the remaining cheddar on top. It'll melt into a gorgeous golden blanket.
- Top with crunch:
- Mix the panko with melted butter in a small bowl, then scatter it evenly over the cheese. This is what gives you that irresistible crispy top.
- Final bake:
- Bake uncovered for another 15 minutes until the top is golden, the edges are bubbling, and the rice is tender. Let it rest for 5 minutes before serving so it sets up a bit and doesn't run all over the plate.
Save 
Save I brought this to a potluck once and someone asked if I'd catered it. I laughed because I'd made it in under an hour with ingredients I already had. But that's the thing about this casserole—it looks and tastes like you tried, even when you didn't have to. It's become the dish I make when I want people to feel cared for without spending all day in the kitchen.
How to Make It Your Own
I've added cooked chicken when I needed more protein, and I've tossed in diced ham when I had leftovers to use up. A pinch of cayenne or dry mustard wakes up the flavor if you want a little heat. If you're using brown rice, increase the broth and give it more time covered—it takes longer to cook but the nutty flavor is worth it.
Storing and Reheating
Leftovers keep in the fridge for up to four days in an airtight container. Reheat individual portions in the microwave with a damp paper towel on top so the rice doesn't dry out. You can also freeze it for up to three months—just thaw overnight in the fridge and bake at 350°F until warmed through.
What to Serve Alongside
This is hearty enough to be the main event, but I like pairing it with a crisp green salad or roasted vegetables to balance the richness. A light vinaigrette cuts through the creaminess nicely. If you're feeding a crowd, garlic bread or dinner rolls make it feel like a proper feast.
- Serve it straight from the baking dish for a casual, family-style meal.
- Garnish with fresh parsley or chives if you want a pop of color.
- Double the recipe and use two dishes if you're feeding a group—it disappears fast.
Save 
Save This casserole has saved more weeknights than I can count, and it's never let me down. I hope it becomes one of those recipes you reach for when you need something warm, easy, and just plain good.
Recipe Questions & Answers
- → Can I use brown rice instead of white?
Yes, brown rice can be substituted but requires more liquid and a longer covered baking time before adding toppings to ensure tenderness.
- → How do I make this vegetarian?
Use vegetable broth and ensure toppings like panko breadcrumbs are gluten-free if needed to keep it vegetarian and suitable for certain diets.
- → What can I add for extra flavor?
Try adding dry mustard or a pinch of cayenne pepper to the sauce for a subtle kick and enhanced depth.
- → Can I add protein to this dish?
Yes, cooked chicken or ham can be mixed in before baking to make the dish heartier and increase protein content.
- → How do I achieve a crispy topping?
Mix panko breadcrumbs with melted butter and sprinkle over the casserole before the final bake to create a golden, crunchy crust.
- → What side dishes pair well with this bake?
Fresh green salads or roasted vegetables complement the rich, cheesy bake and balance the meal nicely.