Broccoli Rice Casserole: Quick Family Side Dish
Okay, so this Broccoli Rice Casserole is honestly my favorite thing to make when I need something quick and yummy. My family goes crazy for it! The rice gets all creamy and delicious.
The broccoli stays nice and green. And that cheesy, crispy top? Oh my goodness, SO GOOD! It’s one of those dishes that makes everyone happy at dinner time.
Want more cheesy broccoli goodness? Check out this Cheesy Broccoli Casserole too. Trust me, you can make veggies taste amazing with this recipe. Your kids might even ask for seconds!
Ingredients You’ll Need
Here’s what I think makes this casserole work so well. It’s just simple stuff you probably have already! Look at the recipe card below to see how much of everything you need.
- Broccoli Florets: These little green trees are the star of the show and they taste so fresh and healthy.
- Long Grain White Rice: The rice soaks up all the yummy flavors and gets super creamy and tender. Perfect!
- Sharp Cheddar Cheese: Good cheese makes all the difference here. It’s tangy and melts like a dream every time.
- Chicken Stock: This adds so much flavor to the rice. Way better than just using plain water, right?
- Half and Half: This makes everything rich and creamy. It holds the whole dish together really nicely and tastes great.
- Panko Breadcrumbs: These Japanese breadcrumbs get super crunchy on top. They’re way crispier than regular ones, I promise!
How to Make Broccoli Rice Casserole
So, this recipe is pretty simple. You’ll cook some stuff on the stove first, then pop it in the oven. Easy peasy!
Step 1: Prepare the Broccoli
Steam your broccoli florets for about 4 minutes until they’re a bit soft. Then drain them and set aside. Steaming keeps them bright green and healthy. You won’t believe how easy this step is!
Step 2: Sauté the Aromatics
Melt 2 tablespoons unsalted butter with 1 tablespoon olive oil in your skillet. Heat it up nice and warm. Add 1 finely diced onion and 3 cloves minced garlic. Cook for about 3 minutes until everything smells amazing.
Step 3: Toast the Rice
Now add 1½ cups uncooked white rice to the pan. Stir it around to coat everything with butter. Toasting the rice makes it taste nutty and keeps it from getting mushy later. This is my secret trick!
Step 4: Add Liquids and Simmer
Pour in 2½ cups chicken stock and 1 cup half and half. Add 1 teaspoon salt too. Let it boil a bit. Then turn down the heat, cover it up, and let it simmer for 15 minutes. The rice will soak up all that yummy liquid.
Step 5: Combine with Cheese and Broccoli
Take the pan off the heat. Stir in your steamed broccoli, 2 cups sharp cheddar cheese, and ¼ cup Parmesan cheese. Mix it all up until the cheese melts and everything looks creamy and delicious. Can you imagine how good this smells?
Step 6: Transfer to Baking Dish
Spread the rice mix into your greased 9×13 baking dish. Smooth the top with a spoon so it’s nice and even. This way, every bite has the perfect amount of rice, broccoli, and cheese. Yum!
Step 7: Prepare the Topping
Mix together 3 tablespoons melted butter, 1 cup Panko breadcrumbs, ½ teaspoon smoked paprika, and 2 tablespoons Parmesan cheese in a bowl. Stir until the breadcrumbs are all buttery and ready to get crispy!
Step 8: Add Topping and Bake
Sprinkle your breadcrumb mixture all over the top. Bake at 375°F for 20 minutes until it’s golden brown and crunchy. Let it sit for 5 minutes before you enjoy. This helps everything settle together perfectly!
Tips for the Best Broccoli Rice Casserole
- Don’t Overcook Broccoli: Keep it a little crunchy because it cooks more in the oven later.
- Use Quality Cheese: Fresh cheese from the block melts way better than the bagged stuff. Trust me on this!
- Toast the Rice: Don’t skip this step or your rice might get mushy and weird.
- Let It Rest: Wait 5 minutes after baking. I know it’s hard, but it’s worth it!
- Customize Heat Level: Like it spicy? Toss in some red pepper flakes for a little kick.
Variations and Substitutions
Well, the cool thing is you can change this recipe to fit what you like or what you have at home. Here’s what I think works really well:
- Cauliflower Rice: Use cauliflower rice instead if you want something lighter and healthier. It’s so good for low-carb diets!
- Vegetable Additions: Throw in some peppers, mushrooms, or carrots for more veggies and pretty colors. Your choice!
- Cheese Options: Try Gruyere, Monterey Jack, or pepper jack for different flavors. They all melt beautifully and taste amazing.
- Protein Boost: Add some cooked chicken, turkey, or ham to make this a full meal instead of just a side.
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes! Put it all together, cover it with foil, and stick it in the fridge for up to 24 hours. Just bake it 10 minutes longer when you’re ready.
How do I store leftover broccoli rice casserole?
Put leftovers in a container with a lid and keep in the fridge for up to 4 days. Warm it up in the oven at 350°f until it’s hot again.
Can I freeze this casserole?
Absolutely! Freeze it before you bake it for up to 3 months. Let it thaw in the fridge overnight, then bake it like normal. So convenient!
What to serve with broccoli rice casserole?
This goes great with chicken, steak, ham, or salmon for a complete dinner. What do you think sounds good to you tonight?
Can I use frozen broccoli instead?
Yep, use 4 cups of frozen broccoli. Just thaw it first and squeeze out all the extra water so your casserole doesn’t get watery. Easy fix!
How do I prevent mushy rice?
Toast the rice in butter first. Don’t cook it too long either. The rice should still be a tiny bit firm before you bake it. Perfect every time!
Can I make this vegetarian?
Sure! Just use vegetable broth instead of chicken stock. It tastes just as good and works perfectly. No other changes needed at all!
What makes the topping extra crispy?
Use Panko breadcrumbs and make sure they’re coated with lots of melted butter. Bake it uncovered on the top rack for maximum crunch. Amazing!
Broccoli Rice Casserole: Quick Family Side Dish
Ingredients
Main Casserole:
- 4 cups broccoli florets cut into bite-sized pieces
- 2 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 medium onion finely diced
- 1½ cups long-grain white rice not cooked
- 3 cloves garlic minced
- 2½ cups chicken stock or broth low sodium
- 1 cup half and half
- 1 teaspoon salt
- 2 cups sharp cheddar cheese grated
- ¼ cup grated Parmesan cheese
Casserole Topping:
- 3 tablespoons unsalted butter melted
- 1 cup Panko breadcrumbs
- ½ teaspoon smoked paprika
- 2 tablespoons grated Parmesan cheese
Equipment
- 9×13 baking dish
- Large skillet
- Mixing bowls
- Steamer basket
Instructions
- Steam broccoli florets until just tender, about 4 minutes, then drain and set aside for later.
- Melt butter with olive oil in a large skillet over medium heat until hot and ready to use.
- Add diced onion and minced garlic to the skillet, cooking until softened and smells good, about 3 minutes.
- Stir in uncooked white rice, toasting gently until grains are coated and slightly golden looking.
- Pour in chicken stock and half and half, add salt, bring to a boil, then turn down the heat.
- Cover the skillet and cook for 15 minutes until the rice soaks up all the liquid and becomes tender.
- Take off heat and stir in steamed broccoli, sharp cheddar cheese, and Parmesan until cheese melts.
- Put mixture into a greased baking dish, spreading evenly with a spoon for uniform cooking and perfect texture.
- Mix melted butter, Panko breadcrumbs, smoked paprika, and Parmesan cheese in a small bowl until well combined.
- Sprinkle breadcrumb topping evenly over the casserole surface, covering completely for a golden, crispy finish after baking.
- Bake at 375 degrees for 20 minutes until the topping is golden brown and crunchy all over.
- Let the casserole rest for 5 minutes after baking to let flavors settle before serving to everyone.
Notes
- Fresh broccoli works best, but frozen works too if you drain all the water out first.
- Grate cheese from a block for better melting because bagged cheese has extra stuff added.
- You can put this together the night before and keep it in the fridge before baking tomorrow.
- Add cooked chicken or turkey to make this a main dish instead of a side.
- Leftovers warm up great in the oven at 350 degrees until hot all the way through.
