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Broccoli Rice Casserole

Broccoli Rice Casserole: Quick Family Side Dish

Creamy rice casserole with tender broccoli, sharp cheddar cheese, and golden crispy Panko topping. Perfect comforting side dish for any meal!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 385 kcal

Equipment

  • 9x13 baking dish
  • Large skillet
  • Mixing bowls
  • Steamer basket

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

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.