Introduction

Oh, friends, do you ever have those days where all you want is a hug in a bowl? A meal that tastes like childhood, like Sunday dinners, like pure, unadulterated comfort? Well, I’ve got just the thing for you! This Broccoli Rice Casserole is that recipe. It’s incredibly simple to whip up, making it perfect for busy weeknights, and the flavors are just so wonderfully familiar and satisfying. Every time I make it, I’m transported back to cozy kitchens, and I just know you’re going to feel the same way.

Why You’ll Love This Recipe

Fast: Ready to bake in under 30 minutes!
Easy: Minimal chopping, one-pot cooking for most of it.
Giftable: Bake it in a pretty dish and share the love with neighbors or friends.
Crowd-pleasing: Even picky eaters tend to adore this cheesy, broccoli-packed goodness.

Ingredients

Gathering your ingredients is the first step to cozy! Here’s what you’ll need to bring this delightful casserole to life:

20 ounces broccoli florets: I love using fresh broccoli for the best texture and flavor, but frozen florets work in a pinch. Just make sure they’re bite-sized!
2 tablespoons unsalted butter: For sautéing our aromatics.
1 tablespoon extra virgin olive oil: Adds a little extra flavor depth.
1 onion: Finely diced, this is our flavor base.
1 ¼ cups long grain white rice, uncooked: The star that absorbs all the yummy flavors.
3 cloves garlic, minced: Because everything is better with garlic, right?
32 ounces chicken stock or broth, low sodium: Using low sodium lets you control the saltiness.
1 ¼ cups half and half: This makes the casserole wonderfully creamy and rich.
1 teaspoon salt: Adjust to your taste.
8 ounces sharp cheddar cheese, grated: The gooey, melty heart of our casserole.
¼ cup grated Parmesan cheese: Adds a nutty, savory note to the cheesy blend.

For the Topping:

8 tablespoons unsalted butter, melted: This is what makes our topping golden and crispy.
1 cup Panko breadcrumbs: For that irresistible crunch!
¼ teaspoon smoked paprika: A little smoky magic for the topping.
¾ cup grated Parmesan cheese: More cheesy goodness for that perfect golden crust.

How to Make It

Alright, let’s get cooking! Grab your favorite oven-safe skillet or Dutch oven – this is going to be a one-pan wonder for most of it!

Preheat your oven: Get it nice and toasty at 375°F (190°C).
Start the base: Melt the 2 tablespoons of butter and 1 tablespoon of olive oil in your large skillet or Dutch oven over medium heat.
Sauté the onions: Add your finely diced onion and cook until they’re soft and translucent, about 5-7 minutes. Oh, the aroma starting already!
Garlic time: Stir in the minced garlic and cook for just 1 more minute. We want it fragrant, not browned!
Toast the rice: Add the uncooked rice to the skillet. Give it a good stir to coat all those grains with the onion and garlic mixture. Cook for about 2 minutes, letting them get a little toasty.
Liquid gold: Pour in the chicken stock and the half and half. Add your salt and give everything a good stir to combine.
Simmer away: Bring the mixture to a gentle simmer. Then, reduce the heat to low, pop on a lid, and let it cook for 15 minutes. Stir it occasionally so nothing sticks to the bottom.
Cheesy, broccoli bliss: Now for the best part! Stir in your broccoli florets and the grated cheddar cheese until everything is beautifully combined and the cheese starts to melt into the rice.
Prepare the topping: While the casserole is getting its cheesy hug, whip up the topping. In a small bowl, combine the melted butter, Panko breadcrumbs, smoked paprika, and ¾ cup of grated Parmesan cheese. Mix it all up until the breadcrumbs are nicely coated.
Top it off: Sprinkle this glorious topping evenly over the broccoli and rice mixture in the skillet.
Bake to perfection: Place the skillet in your preheated oven, uncovered. Bake for 20-25 minutes, or until the topping is a beautiful golden brown and the casserole is bubbling merrily.

Substitutions & Additions

This recipe is fantastic as is, but it’s also a wonderful canvas for your own kitchen creativity! Here are a few ideas:

Veggies: Feel free to add other veggies like frozen peas, corn, or even some chopped carrots along with the broccoli.
Protein: Cooked chicken, ham, or even some crumbled bacon can be stirred in with the broccoli for an extra hearty meal.
Cheese: Don’t have cheddar? Monterey Jack, Gruyère, or a Colby Jack blend would be delicious!
Broccoli: If you’re using frozen broccoli, no need to thaw it. Just add it straight from the freezer when the recipe calls for it.

Tips for Success

A few little tricks can make your Broccoli Rice Casserole even more delightful:

Don’t overcook the rice before adding broccoli: The 15 minutes of simmering is perfect for the rice to absorb the liquid and cook through.
Grate your own cheese: Pre-shredded cheese often has anti-caking agents that can make it melt less smoothly. A little extra effort for extra creaminess!
Prep ahead: You can assemble the entire casserole (without the topping) a day in advance. Cover and refrigerate. Add the topping just before baking and you might need to add a few extra minutes to the bake time.
Listen for the bubble: The sign of a perfectly baked casserole is when the edges are bubbling and the topping is golden.

How to Store It

Leftovers are the best, aren’t they? If you happen to have any (which I doubt!), let the casserole cool completely. Then, cover it tightly with plastic wrap or transfer it to an airtight container. It will keep in the refrigerator for about 3-4 days. To reheat, you can pop a portion in the microwave or bake it in a preheated oven at 350°F (175°C) until warmed through.

FAQs

Can I make this casserole without dairy?

You can certainly try! You could use a plant-based milk like unsweetened almond or oat milk instead of half and half, and a dairy-free shredded cheddar alternative. For the topping, melted vegan butter and a dairy-free cheese alternative for the Parmesan would work.

Is it okay to use brown rice?

Yes, but you’ll need to adjust the cooking time. Brown rice takes longer to cook, so you’ll likely need more liquid and a longer simmering time (covered) before adding the broccoli. Keep an eye on it to ensure it’s tender.

Can I use frozen broccoli?

Absolutely! Frozen broccoli is a fantastic shortcut. No need to thaw it first – just add it directly to the casserole when the recipe says to add fresh broccoli. The bake time should be about the same.

Easy Broccoli Rice Casserole

A comforting and easy broccoli rice casserole that tastes like childhood, perfect for busy weeknights or sharing with loved ones. It's cheesy, broccoli-packed, and features a crispy, golden topping.

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Prep Time 15

Cook Time 45

Servings 6

Equipment

large skillet or Dutch oven Oven-safe
Small bowl For topping

Ingredients

Main Casserole Ingredients

20 ounces broccoli florets Fresh preferred, but frozen works. Bite-sized.
2 tablespoons unsalted butter For sautéing aromatics
1 tablespoon extra virgin olive oil
1 onion Finely diced
1.25 cups long grain white rice Uncooked
3 cloves garlic Minced
32 ounces chicken stock or broth Low sodium
1.25 cups half and half
1 teaspoon salt Adjust to taste
8 ounces sharp cheddar cheese Grated
0.25 cup Parmesan cheese Grated

Topping Ingredients

8 tablespoons unsalted butter Melted
1 cup Panko breadcrumbs
0.25 teaspoon smoked paprika
0.75 cup Parmesan cheese Grated

Instructions

Preheat oven to 375°F (190°C).
Melt 2 tablespoons butter and 1 tablespoon olive oil in a large oven-safe skillet or Dutch oven over medium heat.
Add diced onion and cook until soft and translucent, about 5-7 minutes.
Stir in minced garlic and cook for 1 minute until fragrant.
Add uncooked rice to the skillet and stir to coat with the onion and garlic mixture. Cook for 2 minutes, toasting the grains.
Pour in the chicken stock and half and half. Add salt and stir to combine.
Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 15 minutes, stirring occasionally.
Stir in broccoli florets and grated cheddar cheese until combined and cheese begins to melt.
In a small bowl, combine melted butter, Panko breadcrumbs, smoked paprika, and ¾ cup grated Parmesan cheese for the topping. Mix well.
Sprinkle the topping evenly over the broccoli and rice mixture.
Bake uncovered for 20-25 minutes, or until the topping is golden brown and the casserole is bubbling.

Notes

This casserole is a great base for customization. Add other vegetables like peas or corn, or cooked protein like chicken or ham. For a different flavor, try Gruyère or Monterey Jack cheese. If using frozen broccoli, add it directly from the freezer.