Description
A warm, cheesy, comforting casserole made with tender broccoli, creamy rice, and a crunchy golden topping—perfect for family dinners, holidays, or potlucks.
Ingredients
- 20 oz broccoli florets, chopped
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 ¼ cups long-grain white rice, uncooked
- 3 garlic cloves, minced
- 4 cups low-sodium chicken broth
- 1 ¼ cups half-and-half
- 1 tsp salt, or to taste
- 8 oz sharp cheddar cheese, grated
- ¼ cup grated Parmesan cheese
- 8 tbsp unsalted butter, melted (topping)
- 1 cup Panko breadcrumbs (topping)
- ¾ cup grated Parmesan cheese (topping)
- ¼ tsp smoked paprika (topping)
Instructions
- Steam or boil broccoli until bright green and just tender, then drain.
- Sauté onion in butter and olive oil until soft. Add garlic and cook 1 minute.
- Stir in uncooked rice and toast for 1 minute.
- Add broth, half-and-half, and salt. Simmer 22–25 minutes until rice is creamy.
- Remove from heat and fold in broccoli, cheddar, and Parmesan.
- Mix melted butter, Panko, Parmesan, and paprika for topping.
- Transfer mixture to a greased 9×13 dish and add topping.
- Bake at 350°F for 15–20 minutes until golden and bubbling.
- Let rest 5 minutes before serving.
Notes
For the best texture, keep the broccoli slightly undercooked and use freshly grated cheese for maximum melt.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American