Introduction

Oh my goodness, y’all! There are some dishes that just scream “cozy home,” and for me, this Classic Cheesy Broccoli Rice Casserole is absolutely one of them. It’s the kind of meal that brings back warm memories of family dinners, potlucks, and just feeling perfectly content with a big spoonful on your plate. Maybe your grandma made something similar, or maybe it’s a new classic waiting to happen in your kitchen! Whatever your story, get ready for a delicious, easy-to-make dish that’s basically a warm hug in a casserole dish. Trust me, this is one you’ll want to make again and again.

Why You’ll Love This Recipe

Fast: Surprisingly quick to pull together for a comforting casserole!

Easy: Simple steps, nothing complicated here – perfect for a weeknight.
Giftable: Makes a wonderful dish to take to a new parent, a sick friend, or a potluck.
Crowd-pleasing: Even picky eaters tend to love this cheesy, comforting classic.

Ingredients

Here’s what you’ll need to whip up this magic! Most of these are probably staples in your pantry and fridge already, making it even easier.

20 ounces broccoli florets: About two good-sized heads, cut into bite-sized pieces. Fresh is great, but frozen works too (see tips below!).
2 tablespoons unsalted butter: For sautéing our aromatics and building flavor.
1 tablespoon extra virgin olive oil: A little oil helps prevent the butter from browning too quickly.
1 onion: Finely diced. Adds a wonderful depth of flavor.
1 ¼ cups uncooked long grain white rice: The base of our comforting casserole!

3 cloves garlic: Minced. Because is it really comfort food without garlic?
32 ounces low sodium chicken stock or broth: This is where we get lots of flavor and cook our rice perfectly. You could use vegetable broth too!
1 ¼ cups half and half: For that creamy, dreamy sauce!
1 teaspoon salt: To enhance all those delicious flavors.
8 ounces sharp cheddar cheese, grated: The star of the cheese show! Sharp cheddar gives you that classic, tangy cheesy goodness. Grate it yourself for the best melt!
¼ cup grated Parmesan cheese: Adds another layer of salty, nutty flavor to the sauce.
8 tablespoons unsalted butter, melted (for topping): Creates the perfect crunchy binder for our topping.
1 cup Panko breadcrumbs (for topping): For that irresistible crispy, golden crust! Panko gives you the best crunch.
¼ teaspoon smoked paprika (for topping): A little secret ingredient for a hint of smoky warmth in the topping.
¾ cup grated Parmesan cheese (for topping): Because you can never have too much cheese, especially on top!

How to Make It

Alright, let’s get cooking! Don’t be intimidated, it’s simpler than it looks. Just follow along with me:

First things first, preheat your oven to 375°F (190°C) and grab a 9×13 inch baking dish. Give it a little spray with cooking spray.
Let’s cook the rice! In a medium saucepan, bring the chicken stock or broth to a boil. Stir in the uncooked rice, reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the liquid is absorbed and the rice is cooked. Set it aside.
While the rice is doing its thing, get a large skillet heating over medium heat. Add the 2 tablespoons of butter and 1 tablespoon of olive oil. Once the butter is melted and bubbly, add the finely diced onion. Cook, stirring occasionally, until the onion is soft and translucent, about 5-7 minutes.
Now, stir in the minced garlic and cook for just about 30-60 seconds more, until it’s fragrant. Don’t let it burn!
Reduce the heat slightly and pour in the half and half. Let it warm up gently for a minute. Stir in the 1 teaspoon of salt, 8 ounces of grated sharp cheddar, and the ¼ cup of grated Parmesan cheese. Stir continuously until the cheeses are melted and you have a smooth, creamy sauce. Remove from the heat.
In a large mixing bowl, combine the cooked rice, the sautéed onion and garlic mixture, and the bite-sized broccoli florets.
Pour the cheese sauce over the rice, veggie, and broccoli mixture in the bowl. Gently fold everything together until the rice and broccoli are evenly coated in that delicious, cheesy sauce.
Pour the entire mixture into your prepared baking dish, spreading it out evenly.
Now, let’s make that irresistible topping! In a small bowl, combine the 8 tablespoons of melted butter, the 1 cup of Panko breadcrumbs, the ¼ teaspoon of smoked paprika, and the ¾ cup of grated Parmesan cheese. Stir it all together until the breadcrumbs are evenly coated in the buttery cheese mixture.
Sprinkle the topping evenly over the casserole in the baking dish. Make sure you get good coverage for maximum crunch!
Bake in the preheated oven for 25-35 minutes, or until the casserole is bubbly around the edges and the Panko topping is golden brown and crispy.
Let it rest for about 5-10 minutes before serving. This helps it set up nicely so it doesn’t run all over the plate. Enjoy that cheesy, comforting goodness!

Substitutions & Additions

One of the best things about a classic casserole is how adaptable it is! Feel free to play around based on what you have or what you’re craving.

Broccoli: You can absolutely use frozen broccoli florets! No need to thaw first, just add them in step 6 as directed. You might need to add a few extra minutes to the baking time to ensure they are heated through and tender.
Cheese: Not a fan of sharp cheddar? Try mild cheddar, Gruyere, Monterey Jack, or a mix! Fontina is also lovely for extra creaminess.
Liquid: You can swap the chicken stock for vegetable stock or even water, though chicken stock adds more flavor. Whole milk or evaporated milk can be used instead of half and half for a slightly different richness.
Topping: Instead of Panko, you could use crushed Ritz crackers, seasoned breadcrumbs, or even crispy fried onions for a different kind of crunch.
Additions: Want to make it a main meal? Stir in some cooked, shredded chicken, diced ham, or sautéed mushrooms when you add the broccoli. A pinch of nutmeg in the cheese sauce can also be really lovely!

Tips for Success

A few little pointers to make sure your casserole turns out perfectly every time:

Cook the rice al dente: When you cook the rice initially, make sure it’s just cooked through but not mushy. It will absorb more liquid and soften further as the casserole bakes.
Broccoli size: Keep your broccoli florets fairly uniform and bite-sized so they cook evenly in the oven and are easy to eat.
Don’t skip the rest: Letting the casserole rest for 5-10 minutes after baking allows the sauce to thicken slightly and helps everything hold together when you scoop it.
Prep ahead: You can cook the rice and sauté the onion/garlic mixture a day in advance. Store them separately in the fridge. When you’re ready to assemble, just pick up at step 5!

How to Store It

Got leftovers? You’re in luck! This casserole stores and reheats beautifully.

Refrigerator: Cover the baking dish tightly with plastic wrap or aluminum foil, or transfer leftovers to an airtight container. It will keep in the fridge for 3-4 days.
Freezer: Allow the casserole to cool completely. You can freeze the entire dish (if it’s freezer-safe!) tightly wrapped, or portion individual servings into freezer-safe containers. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: For best results, reheat in the oven at 350°F (175°C) until heated through (about 20-30 minutes for individual portions, longer for a whole dish). You can cover it loosely with foil if the topping looks like it’s browning too much. You can also reheat individual portions in the microwave, though the topping won’t be as crispy.

FAQs

Can I use frozen broccoli instead of fresh?: Yes, absolutely! Add the frozen florets straight to the bowl with the cooked rice and sautéed veggies. You might need to bake the casserole a few extra minutes to ensure the broccoli is tender.
Can I make this casserole ahead of time?: You can assemble the casserole completely (without the topping) up to a day in advance and store it covered in the refrigerator. Let it sit at room temperature for about 15-20 minutes before baking, and add a few extra minutes to the baking time. Add the topping just before baking for the crispiest results!
Is this recipe gluten-free?: As written with the Panko breadcrumbs, it is not gluten-free. To make it gluten-free, omit the Panko topping entirely or use gluten-free breadcrumbs.
What can I serve with this casserole?: This casserole is hearty enough to stand on its own, but it also pairs well with roasted chicken, ham, pork chops, or even just a simple side salad.

Classic Cheesy Broccoli Rice Casserole

A comforting, easy-to-make casserole featuring rice, broccoli, and a creamy cheese sauce, topped with a crispy Panko and Parmesan crust. Perfect for family dinners, potlucks, or a cozy night in.

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Cook Time 35

Equipment

9x13 inch baking dish
Medium saucepan
Large skillet
Large mixing bowl
Small bowl For topping

Ingredients

Main Casserole

20 ounces broccoli florets About two good-sized heads, cut into bite-sized pieces. Fresh or frozen.
2 tablespoons unsalted butter For sautéing aromatics
1 tablespoon extra virgin olive oil Helps prevent butter browning
1 onion Finely diced
1.25 cups uncooked long grain white rice
3 cloves garlic Minced
32 ounces low sodium chicken stock or broth Or vegetable broth
1.25 cups half and half Or whole milk or evaporated milk
1 teaspoon salt
8 ounces sharp cheddar cheese Grated. Can substitute mild cheddar, Gruyere, Monterey Jack, or Fontina.
0.25 cup grated Parmesan cheese For the sauce.

Topping

8 tablespoons unsalted butter Melted. For topping.
1 cup Panko breadcrumbs For topping. Can substitute crushed Ritz crackers, seasoned breadcrumbs, or crispy fried onions. Use gluten-free breadcrumbs for GF.
0.25 teaspoon smoked paprika For topping.
0.75 cup grated Parmesan cheese For topping.

Instructions

Preheat your oven to 375°F (190°C) and grab a 9x13 inch baking dish. Give it a little spray with cooking spray.
In a medium saucepan, bring the chicken stock or broth to a boil. Stir in the uncooked rice, reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the liquid is absorbed and the rice is cooked. Set it aside.
While the rice is doing its thing, get a large skillet heating over medium heat. Add the 2 tablespoons of butter and 1 tablespoon of olive oil. Once the butter is melted and bubbly, add the finely diced onion. Cook, stirring occasionally, until the onion is soft and translucent, about 5-7 minutes.
Now, stir in the minced garlic and cook for just about 30-60 seconds more, until it's fragrant. Don't let it burn!
Reduce the heat slightly and pour in the half and half. Let it warm up gently for a minute. Stir in the 1 teaspoon of salt, 8 ounces of grated sharp cheddar, and the ¼ cup of grated Parmesan cheese. Stir continuously until the cheeses are melted and you have a smooth, creamy sauce. Remove from the heat.
In a large mixing bowl, combine the cooked rice, the sautéed onion and garlic mixture, and the bite-sized broccoli florets.
Pour the cheese sauce over the rice, veggie, and broccoli mixture in the bowl. Gently fold everything together until the rice and broccoli are evenly coated in that delicious, cheesy sauce.
Pour the entire mixture into your prepared baking dish, spreading it out evenly.
Now, let's make that irresistible topping! In a small bowl, combine the 8 tablespoons of melted butter, the 1 cup of Panko breadcrumbs, the ¼ teaspoon of smoked paprika, and the ¾ cup of grated Parmesan cheese. Stir it all together until the breadcrumbs are evenly coated in the buttery cheese mixture.
Sprinkle the topping evenly over the casserole in the baking dish. Make sure you get good coverage for maximum crunch!
Bake in the preheated oven for 25-35 minutes, or until the casserole is bubbly around the edges and the Panko topping is golden brown and crispy.
Let it rest for about 5-10 minutes before serving. This helps it set up nicely so it doesn't run all over the plate. Enjoy that cheesy, comforting goodness!

Notes

Use frozen broccoli florets without thawing, baking time might be slightly longer.
Cook the rice al dente initially.
Keep broccoli florets bite-sized.
Allow casserole to rest for 5-10 minutes before serving.
Can make ahead: Cook rice and sauté onion/garlic mixture a day in advance. Store separately and combine when assembling. Assemble casserole (without topping) a day in advance, store covered, add topping just before baking.
To make gluten-free, omit Panko or use gluten-free breadcrumbs.
Leftovers store in the fridge for 3-4 days or freezer for up to 3 months. Reheat in oven (recommended) or microwave.