Dutch Oven Broccoli Cheddar Rice Casserole

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes

Quick Ingredients

• 2 tablespoons unsalted butter, divided
• 1 small yellow onion, finely chopped (about 1 cup)
• 2 cloves garlic, minced
• 1 cup (200 g) long-grain white rice, rinsed and drained
• 2 cups (480 ml) low-sodium chicken broth (or vegetable broth)
• 1 cup (240 ml) whole milk
• 4 ounces (113 g) cream cheese, cubed
• 2 teaspoons Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon smoked paprika (optional)
• 3 cups (300 g) broccoli florets, bite-size (fresh or frozen)
• 3 cups (300 g) sharp cheddar cheese, shredded, divided
• 1/2 cup (50 g) Parmesan cheese, grated, divided
• 3/4 cup (45 g) panko breadcrumbs

Do This

• 1) Heat oven to 400°F (204°C).
• 2) Sauté onion in 1 tablespoon butter; add garlic.
• 3) Stir in rinsed rice; add broth, salt, pepper; simmer covered 15 minutes.
• 4) Stir in milk, cream cheese, Dijon, paprika; heat gently until creamy.
• 5) Fold in broccoli, 2 cups cheddar, and 1/4 cup Parmesan.
• 6) Top with remaining cheddar + Parmesan and buttery panko.
• 7) Bake uncovered 15–20 minutes until bubbling and browned; rest 10 minutes.

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Why You’ll Love This Recipe

• True comfort food: creamy cheddar rice with bright green broccoli and a crisp topping.
• Made in one Dutch oven for easy cooking and easy cleanup.
• Family-friendly flavors with a from-scratch sauce that’s still simple.
• Great as a hearty side dish or a meatless main.

Grocery List

• Produce: 1 small yellow onion, 2 garlic cloves, 3 cups broccoli florets (fresh or frozen)
• Dairy: unsalted butter, whole milk, cream cheese, sharp cheddar cheese, Parmesan cheese
• Pantry: long-grain white rice, low-sodium chicken broth (or vegetable broth), Dijon mustard, kosher salt, black pepper, smoked paprika (optional), panko breadcrumbs

Full Ingredients

For the rice base

• 1 cup (200 g) long-grain white rice, rinsed and drained
• 2 cups (480 ml) low-sodium chicken broth (or vegetable broth)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

For the creamy broccoli-cheddar mixture

• 2 tablespoons unsalted butter, divided (1 tablespoon for sautéing, 1 tablespoon for topping)
• 1 small yellow onion, finely chopped (about 1 cup)
• 2 cloves garlic, minced
• 1 cup (240 ml) whole milk
• 4 ounces (113 g) cream cheese, cubed
• 2 teaspoons Dijon mustard
• 1/2 teaspoon smoked paprika (optional, for gentle smoky warmth)
• 3 cups (300 g) broccoli florets, cut into bite-size pieces (fresh or frozen)
• 3 cups (300 g) sharp cheddar cheese, freshly shredded, divided (2 cups for mixing, 1 cup for topping)
• 1/2 cup (50 g) Parmesan cheese, grated, divided (1/4 cup for mixing, 1/4 cup for topping)

For the crunchy topping

• 3/4 cup (45 g) panko breadcrumbs
• 1 tablespoon unsalted butter, melted (from the 2 tablespoons listed above)

Step-by-Step Instructions

Step 1: Preheat the oven and prep your ingredients

Arrange a rack in the upper-middle of your oven and preheat to 400°F (204°C).

Finely chop the onion, mince the garlic, and cut broccoli into bite-size florets if needed. If you’re shredding your own cheese (recommended for smoother melting), do it now.

Step 2: Sauté the onion and garlic in the Dutch oven

Set a 5- to 6-quart Dutch oven over medium heat. Add 1 tablespoon of the butter. When melted, add the chopped onion and cook for 4–5 minutes, stirring occasionally, until softened and translucent.

Add the garlic and cook for 30 seconds, just until fragrant (don’t let it brown).

Step 3: Toast the rice, then simmer until tender

Add the rinsed, drained rice to the pot and stir for 1 minute to lightly toast it in the butter and aromatics.

Pour in the broth and add 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Stir, then bring to a gentle simmer.

Cover with the lid, reduce heat to low, and simmer for 15 minutes (avoid lifting the lid too often). The rice should be tender and most of the liquid absorbed.

Step 4: Make the creamy base right in the pot

Keep the pot on low heat. Add the milk, cream cheese cubes, Dijon mustard, and smoked paprika (if using). Stir gently but steadily for 2–3 minutes until the cream cheese is fully melted and the mixture looks creamy.

If the pot feels very hot or the mixture looks like it’s bubbling aggressively, remove it from heat for a minute while stirring. Gentle heat helps keep the sauce smooth.

Step 5: Add broccoli and melt in the cheese

Stir in the broccoli florets. If using frozen broccoli, add it straight from the freezer (no need to thaw); it will cook through in the oven.

Add 2 cups (200 g) shredded cheddar and 1/4 cup (25 g) Parmesan. Stir until the cheese melts and everything is evenly combined. Taste and add a pinch more salt or pepper if needed.

Step 6: Top with cheese and buttery panko

Turn off the heat. Smooth the top of the casserole with a spoon.

In a small bowl, mix the panko with the remaining 1 tablespoon butter (melted). Sprinkle the remaining 1 cup (100 g) cheddar and 1/4 cup (25 g) Parmesan over the top, then finish with the buttery panko.

Step 7: Bake until bubbling and golden, then rest

Bake uncovered at 400°F (204°C) for 15–20 minutes, until the edges are bubbling and the topping is browned.

Remove from the oven and let it rest for 10 minutes before serving. This helps the sauce thicken so you get a scoopable, casserole-style texture.

Pro Tips

• Shred your own cheddar if you can. Pre-shredded cheese often contains anti-caking agents that can make sauces slightly grainy.
• Keep heat gentle when melting cheese. High heat can cause the sauce to separate. If it’s too hot, pull the pot off the burner while stirring.
• Broccoli size matters. Cut florets small and even (about 1 inch) so they cook through and distribute well.
• Want it extra creamy? Add an additional 1/4 cup (60 ml) milk before baking.
• For a browner top, bake 15 minutes, then move to the upper rack for the final 2–3 minutes (watch closely so the panko doesn’t burn).

Variations

• Protein add-in: Stir in 2 cups (about 280 g) cooked shredded chicken or 8 ounces (225 g) cooked crumbled bacon before topping and baking.
• Spicy version: Add 1/4 teaspoon cayenne to the sauce and swap half the cheddar for Pepper Jack.
• Vegetarian pantry swap: Use vegetable broth and add 1 cup (150 g) sautéed sliced mushrooms with the onions for deeper savory flavor.

Storage & Make-Ahead

Cool leftovers to room temperature (within 2 hours), then refrigerate in an airtight container for up to 4 days. Reheat covered in a 350°F (177°C) oven for 15–20 minutes, or microwave individual portions in 60-second bursts until hot.

Make-ahead option: Assemble through Step 6 (including topping), cover, and refrigerate up to 24 hours. Bake straight from the fridge at 400°F (204°C) for 20–25 minutes until bubbling, adding a few extra minutes as needed.

Nutrition (per serving)

Approximate per serving (1/6 of recipe): 520 calories, 20 g protein, 48 g carbohydrates, 28 g fat, 16 g saturated fat, 3 g fiber, 820 mg sodium.