Cheesy Broccoli and Rice Bake with Crispy Topping

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour

Quick Ingredients

• 1 1/2 cups long-grain white rice + 3 cups low-sodium chicken or vegetable broth
• 4 cups small broccoli florets (about 1 large head)
• 3 tbsp unsalted butter (for sauce) + 2 tbsp melted butter (for topping)
• 1 small yellow onion, finely diced; 2 garlic cloves, minced
• 3 tbsp all-purpose flour
• 2 1/2 cups whole milk + 1/2 cup broth
• 2 1/2 cups shredded sharp cheddar cheese, divided
• 1/2 cup grated Parmesan cheese
• 1 cup panko breadcrumbs
• Seasonings: kosher salt, black pepper, paprika, nutmeg, Dijon mustard (optional)

Do This

• 1. Cook rice in broth with a pinch of salt until tender; fluff and set aside.
• 2. Preheat oven to 375°F (190°C). Blanch or steam broccoli 2–3 minutes until bright green and crisp-tender; drain well.
• 3. In a saucepan, sauté onion in butter, add garlic, then stir in flour to make a roux.
• 4. Whisk in milk and broth, simmer until thickened. Season, then melt in 2 cups cheddar and Parmesan.
• 5. In a greased 9×13-inch baking dish, combine cooked rice, broccoli, and cheese sauce.
• 6. Top with remaining cheddar and panko mixed with melted butter. Bake 20–25 minutes until bubbly and golden.
• 7. Rest 5–10 minutes before serving so it sets slightly and scoops cleanly.

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Why You’ll Love This Recipe

• Comforting and hearty, with ultra-creamy cheddar sauce wrapped around soft rice and tender broccoli.
• Family-friendly and budget-friendly, using simple pantry ingredients and one baking dish.
• Great for make-ahead dinners, potlucks, or cold nights when you want something cozy and satisfying.
• Easy to customize with extra veggies or protein like chicken, ham, or beans.

Grocery List

• Produce: 1 large head broccoli (or pre-cut florets), 1 small yellow onion, 2 garlic cloves, fresh parsley (optional)
• Dairy: Unsalted butter, whole milk, sharp cheddar cheese (block or pre-shredded), Parmesan cheese
• Pantry: Long-grain white rice, low-sodium chicken or vegetable broth, all-purpose flour, panko breadcrumbs, Dijon mustard, paprika, ground nutmeg, kosher salt, black pepper, cooking spray or oil (for greasing dish)

Full Ingredients

For the Rice

• 1 1/2 cups long-grain white rice, rinsed until water runs clear
• 3 cups low-sodium chicken or vegetable broth (or water)
• 1/2 teaspoon kosher salt

For the Broccoli

• 4 cups small broccoli florets (about 1 large head or 12 ounces)
• 1/2 teaspoon kosher salt (for blanching water, optional)

For the Cheddar Cream Sauce

• 3 tablespoons unsalted butter
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 2 1/2 cups whole milk, preferably at room temperature
• 1/2 cup low-sodium chicken or vegetable broth
• 1 teaspoon Dijon mustard (optional but recommended)
• 1 teaspoon kosher salt (plus more to taste)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon ground nutmeg (or a small pinch, especially good if using fresh nutmeg)
• 2 cups shredded sharp cheddar cheese (about 8 ounces), packed
• 1/2 cup grated Parmesan cheese

For the Crisp Topping

• 1 cup panko breadcrumbs
• 2 tablespoons unsalted butter, melted
• 1/2 cup shredded sharp cheddar cheese (about 2 ounces)

To Finish & Serve (Optional)

• 2 tablespoons chopped fresh parsley or chives, for garnish
• Freshly ground black pepper, to taste

Step-by-Step Instructions

Step 1: Cook the rice until fluffy

Add the rinsed rice, 3 cups broth (or water), and 1/2 teaspoon kosher salt to a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover tightly, and simmer for 15–18 minutes, or until the liquid is absorbed and the rice is tender.

Remove from the heat and let the pot stand, covered, for 5 minutes to steam. Fluff the rice with a fork and set aside. This gives you soft but separate grains that will soak up the cheesy sauce without turning mushy.

Step 2: Preheat the oven and prep the broccoli

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch (about 3-quart) baking dish with butter, oil, or cooking spray.

Bring a large pot of water to a boil and season with 1/2 teaspoon salt (optional but recommended). Add the broccoli florets and cook for 2–3 minutes, just until bright green and crisp-tender. Immediately drain and rinse under cold water, or transfer to a bowl of ice water to stop the cooking. Drain thoroughly. You want the broccoli slightly underdone, so it finishes perfectly in the oven.

Step 3: Build a flavorful onion-garlic roux

In a large saucepan or deep skillet, melt 3 tablespoons butter over medium heat. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened and translucent but not browned.

Stir in the minced garlic and cook for 30–60 seconds until fragrant. Sprinkle in the flour and stir constantly for 1–2 minutes to form a paste (roux). It should smell slightly nutty and lose its raw flour scent, but do not let it darken too much. This step is key for a smooth, creamy sauce.

Step 4: Make the creamy cheddar sauce

Gradually whisk in the 2 1/2 cups milk and 1/2 cup broth, a little at a time, whisking constantly to avoid lumps. Continue cooking over medium heat, stirring frequently, until the mixture thickens and gently bubbles, 5–7 minutes. It should coat the back of a spoon.

Reduce the heat to low. Stir in the Dijon mustard (if using), 1 teaspoon kosher salt, 1/2 teaspoon black pepper, paprika, and nutmeg. Taste and adjust seasoning if needed.

Turn off the heat and add 2 cups shredded cheddar and 1/2 cup Parmesan. Stir until completely melted and smooth. The sauce should be pourable but rich; if it seems too thick, whisk in a splash more milk. If too thin, simmer gently for another 1–2 minutes.

Step 5: Combine rice, broccoli, and sauce

In a very large bowl (or directly in the prepared baking dish if it is roomy), combine the cooked rice and blanched broccoli florets. Pour the hot cheddar cream sauce over the top.

Gently fold everything together until the rice and broccoli are evenly coated with sauce. Try not to mash the rice; a big spoon or rubber spatula works well here. Spread the mixture evenly in the prepared 9×13-inch baking dish, smoothing the top.

Step 6: Add the crisp cheesy topping

In a small bowl, combine the panko breadcrumbs and 2 tablespoons melted butter. Stir until all the crumbs are evenly moistened. Sprinkle the remaining 1/2 cup shredded cheddar evenly over the surface of the casserole, then top with the buttery panko mixture, spreading it into an even layer so it browns uniformly.

Step 7: Bake until bubbly and golden

Place the baking dish on the middle rack of the preheated oven. Bake for 20–25 minutes, or until the casserole is bubbling around the edges and the topping is golden brown and crisp.

If you want extra color on top, you can switch the oven to broil for 1–2 minutes at the end, watching very closely so it does not burn.

Remove from the oven and let the bake rest for 5–10 minutes before serving. This short rest helps the cheesy sauce thicken slightly so the portions scoop out neatly.

Step 8: Garnish and serve

Just before serving, sprinkle the top with chopped fresh parsley or chives and a little freshly ground black pepper, if you like. Scoop generous portions with a large spoon or spatula and serve hot. This is lovely on its own, or alongside a simple green salad or roasted meat.

Pro Tips

• Do not overcook the broccoli: Keep it crisp-tender when blanching. It will soften more in the oven and you want it to retain some bite and bright color.
• Shred your own cheese: For the smoothest, meltiest sauce, use blocks of sharp cheddar and grate them yourself. Pre-shredded cheese often contains anti-caking agents that can make the sauce grainy.
• Control sauce thickness: The sauce should be slightly looser than you think you want; the rice will absorb some as it bakes. If it gets too thick, whisk in milk a tablespoon at a time.
• Dry the broccoli well: Excess water on the florets can thin the sauce and make the casserole watery. After blanching, drain thoroughly and pat dry if needed.
• Use the right pan size: A 9×13-inch dish gives a good balance of creamy interior and crisp topping. A smaller, deeper dish will take longer to heat through and may brown less evenly on top.

Variations

• Chicken and Broccoli Rice Bake: Stir 2–3 cups of cooked, shredded chicken (such as rotisserie chicken or leftover roast chicken) into the rice and broccoli before adding the sauce. Taste and adjust seasoning, as the added protein can mellow the flavors.
• Extra Veggie Version: Add 1 cup of small cauliflower florets and/or 1 cup of frozen peas and carrots (thawed and patted dry) along with the broccoli. Keep the total vegetable volume around 5–6 cups so the dish stays nicely saucy.
• Lighter Twist: Use 1% or 2% milk instead of whole, reduce the cheddar to 2 cups total, and swap half the rice for cooked brown rice or cooked quinoa. The texture will be a bit lighter but still cozy and satisfying.

Storage & Make-Ahead

Let the casserole cool to room temperature, then cover tightly. Store leftovers in the refrigerator for up to 4 days. Reheat individual portions in the microwave until hot, or rewarm larger amounts in a 350°F (175°C) oven, covered with foil, for 15–20 minutes, then uncover for the last few minutes to re-crisp the topping.

For make-ahead, you can assemble the casserole completely (up to the topping) up to 24 hours in advance. Cover and refrigerate, keeping the panko mixture in a separate container so it stays dry. When ready to bake, spread on the topping and bake at 375°F (190°C) for 30–35 minutes, or until heated through and bubbly, since it is starting cold. This dish can be frozen after baking for up to 2 months; thaw overnight in the refrigerator, then reheat covered at 350°F (175°C) until hot.

Nutrition (per serving)

Approximate values per serving (1/6 of recipe): about 520 calories; 45 g carbohydrates; 21 g protein; 27 g fat; 15 g saturated fat; 3 g fiber; 850 mg sodium. Actual values will vary based on specific ingredients and brands used.