Description
This Broccoli Rice Casserole recipe is a comforting, cheesy dish perfect as a hearty side or main. Tender broccoli florets are combined with creamy, slow-cooked rice and sharp cheddar cheese, then baked with a crunchy Parmesan-Panko topping for a deliciously satisfying texture and flavor combination.
Ingredients
Vegetables
- 20 ounces broccoli florets (cut into bite sized pieces, about 2 heads of broccoli or 8 cups)
- 1 onion (finely diced)
- 3 cloves garlic (minced)
Dairy
- 2 tablespoons unsalted butter
- 8 tablespoons unsalted butter (melted)
- 1 ¼ cups half and half
- 8 ounces sharp cheddar cheese (grated)
- ¼ cup grated Parmesan cheese
- ¾ cup grated Parmesan cheese
Pantry
- 1 tablespoon extra virgin olive oil
- 1 ¼ cups long grain white rice (not cooked)
- 32 ounces chicken stock (or broth, low sodium)
- 1 teaspoon salt
- 1 cup Panko breadcrumbs
- ¼ teaspoon smoked paprika
Instructions
- Preheat and prepare dish: Preheat your oven to 400°F and lightly grease a 9 x 13 inch baking dish. Set it aside for later use.
- Cook broccoli: Place broccoli florets in a microwave-safe bowl and cover it. Microwave on high for 3½ to 4 minutes until broccoli is tender yet bright green. Alternatively, boil broccoli in a large pot of water for 4 minutes until tender but still bright green, then drain thoroughly.
- Sauté onions: In a large deep skillet or Dutch oven, melt 2 tablespoons of butter with 1 tablespoon olive oil over medium heat. Add diced onions and cook, stirring frequently, until they become translucent, about 6 to 8 minutes.
- Cook rice with garlic: Stir in the uncooked long grain rice and minced garlic into the onions, cooking and stirring continuously for about 1 minute to toast the rice lightly and release the garlic aroma.
- Add liquids and simmer rice: Pour in the chicken stock, half and half, and add salt. Stir to combine and bring the mixture to a boil, then reduce heat to medium-low. Cook, stirring frequently, until the rice is tender and creamy, which should take about 22 to 25 minutes. Remove from heat.
- Combine broccoli and cheese: Gently fold in the cooked broccoli, grated cheddar cheese, and ¼ cup Parmesan cheese. Make sure the mixture is evenly combined.
- Transfer to baking dish: Pour and spread the mixture evenly into your prepared baking dish or oven-safe skillet if you prefer to bake it directly in there.
- Prepare topping: In a small bowl, mix melted butter with Panko breadcrumbs, smoked paprika, and ¾ cup grated Parmesan cheese until combined. Sprinkle this mixture evenly over the casserole.
- Bake until golden: Bake the casserole in the preheated oven for 15 to 20 minutes or until the topping is golden brown and bubbling. Once done, remove from oven and let rest for 5 minutes before serving to set.
Notes
- Microwaving broccoli is a great shortcut, but boiling works well if preferred.
- Be careful not to overcook the broccoli; it should retain some firmness and bright green color.
- This casserole can be prepared ahead of time and baked just before serving.
- For a vegetarian version, substitute vegetable broth for chicken stock.
- Use freshly grated cheese for the best melting and flavor results.
