Cheesy Broccoli Rice Bake (Printable)

Creamy broccoli, rice, and cheese baked to a golden, comforting dish with a crispy topping.

# 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 with butter or cooking spray.
02 - Melt 2 tablespoons butter in a large skillet over medium heat. Sauté chopped onion until translucent, about 2–3 minutes. Add minced garlic and cook for 1 minute more.
03 - Add uncooked rice to the skillet and stir until coated and slightly toasted, approximately 2 minutes.
04 - Pour in broth, milk, salt, pepper, and optional paprika. Bring the mixture to a gentle simmer.
05 - Remove skillet from heat. Stir in broccoli florets, 1 1/2 cups shredded cheddar cheese, and sour cream until evenly combined.
06 - Pour the mixture into the prepared baking dish. Cover tightly with aluminum foil and bake for 25 minutes.
07 - Remove foil, gently stir the casserole, and evenly sprinkle remaining 1/2 cup cheddar cheese over the surface.
08 - Combine panko breadcrumbs with melted butter in a small bowl. Sprinkle mixture evenly over the casserole.
09 - Return dish to oven and bake uncovered for an additional 15 minutes, or until the top is golden and bubbly and the rice is tender.
10 - Allow the casserole to rest for 5 minutes before serving to set.

# Helpful Hints:

01 -
  • Everything cooks together in one dish, so there's barely any cleanup and zero juggling of pots.
  • The rice soaks up all the creamy, cheesy goodness while it bakes, so every bite is ridiculously flavorful.
  • It's the kind of comfort food that works for weeknight dinners or potlucks without feeling too plain or too fancy.
02 -
  • Don't skip toasting the rice—it only takes two minutes and it makes a real difference in flavor and texture.
  • Cover the dish tightly with foil for the first bake or the rice won't cook through and you'll end up with crunchy grains.
  • Let it rest after baking—I know it's tempting to dig in right away, but five minutes lets everything firm up so it's easier to serve.
03 -
  • Use freshly shredded cheese instead of pre-shredded—it melts smoother and tastes way better.
  • If your skillet isn't big enough, mix everything in a large bowl after sautéing the onion and garlic.
  • Test the rice with a fork before the final bake—if it's still hard, cover and bake another 5 minutes before adding toppings.
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