Cheesy Broccoli-Rice Casserole
A creamy, comforting casserole featuring tender broccoli and rice in a rich, cheesy sauce, topped with a crispy, golden-brown breadcrumb and cheese crust. Perfect for potlucks, holidays, and family dinners.
Equipment
- 9x13 inch baking dish
- Large pot or Dutch oven (at least 5 quarts)
- Whisk
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- 1 tbsp Unsalted butter For sautéing
- 1 medium Yellow onion Finely diced
- 3 cloves Garlic Minced
- 3 tbsp All-purpose flour
- 2 cups Whole milk Warmed slightly
- 1 cup Chicken or vegetable broth
- 1 cup Heavy cream or half-and-half
- 8 oz Cream cheese Full-fat, softened and cubed
- 3 cups Shredded sharp cheddar cheese Divided (2 cups for sauce, 1 cup for topping)
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 1/4 tsp Ground nutmeg Optional, but highly recommended
- To taste Kosher salt and black pepper
- 4 cups Fresh broccoli florets Cut into bite-sized pieces (about 1 large head)
- 3 cups Cooked long-grain white rice Cooled (from about 1 cup uncooked)
- 1 cup Panko breadcrumbs
- 2 tbsp Unsalted butter Melted, for topping
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside. In a large pot or Dutch oven, melt 1 tablespoon of butter over medium heat. Add the diced onion and cook for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
- Sprinkle the flour over the cooked onions and garlic. Cook, stirring constantly, for about 2 minutes to form a roux and cook out the raw flour taste. This is the base of your sauce, so don't rush it. Believe me, this step is key for a smooth, non-grainy texture.
- Gradually whisk in the warm milk, followed by the broth and heavy cream. Keep whisking to ensure no lumps form. Bring the mixture to a gentle simmer, then reduce the heat to low. Add the cubed cream cheese and 2 cups of the shredded cheddar. Whisk continuously until the cheeses are fully melted and the sauce is velvety smooth. Stir in the garlic powder, onion powder, nutmeg, salt, and pepper.
- Remove the pot from the heat. Gently fold in the fresh broccoli florets and the cooked, cooled rice until everything is evenly coated in the luxurious cheese sauce. Tip from me: Using cooled rice prevents the casserole from becoming gummy. Pour the entire mixture into your prepared baking dish and spread it into an even layer.
- In a small bowl, combine the panko breadcrumbs, the remaining 1 cup of shredded cheddar, and the 2 tablespoons of melted butter. Mix until the crumbs are evenly moistened. Sprinkle this topping evenly over the casserole. Trust me, this creates the perfect crispy, cheesy crust.
- Bake for 35-40 minutes, or until the casserole is bubbling vigorously around the edges and the topping is a deep, golden brown. If the top is browning too quickly, you can loosely tent it with foil. Let the casserole rest for 10 minutes before serving. This allows the sauce to set slightly for perfect scooping.
Notes
Chef's Tips:
• For the crispiest topping, use panko breadcrumbs. Regular breadcrumbs work but won't be as crunchy.
• A common mistake is using hot, freshly cooked rice, which can make the final dish mushy. Always cool your rice first.
• Serve this as the star side dish for holiday meals, or pair it with a simple roasted chicken or pork chop for a complete weeknight dinner.
Food Safety:
• Ensure casserole reaches an internal temperature of 165°F before serving.
• Refrigerate leftovers within 2 hours of cooking.