Print

Easy Cheesy Broccoli Rice Casserole: Best Homemade Recipe

easy cheesy broccoli rice casserole - featured image
Print Recipe

This Easy Cheesy Broccoli and Rice Casserole is a comforting, creamy, and forgiving recipe that turns basic pantry ingredients into a crowd-pleasing dish. Perfect for weeknights or potlucks, it features tender rice, soft broccoli, and a silky cheese sauce that feels indulgent yet simple.

Ingredients

Scale
  • 1 cup long-grain white rice (uncooked)
  • 2 cups fresh broccoli florets (about 1 medium head)
  • 2 tablespoons unsalted butter
  • 1 small yellow onion, finely diced (about 1/2 cup)
  • 2 cloves garlic, minced
  • 2 cups low-sodium chicken or vegetable broth
  • 1 cup whole milk
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika (optional)
  • Optional: 1/2 cup panko breadcrumbs mixed with 1 tablespoon melted butter

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the middle.
  2. Prep your vegetables: dice the onion finely, mince the garlic, and cut the broccoli into small florets (about 1 inch across). If the stems are thick, peel and dice them small.
  3. Shred the cheese: grate both the cheddar and mozzarella and toss them together in a bowl. Set aside about 1/2 cup for the topping if desired.
  4. In a large oven-safe skillet or Dutch oven, melt the butter over medium heat. Add the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for 30 seconds more until fragrant.
  5. Add the uncooked rice to the skillet and stir for 1-2 minutes until slightly translucent at the edges.
  6. Pour in the broth and milk. Add the salt, pepper, and paprika. Stir everything together and bring to a gentle boil.
  7. Stir in the broccoli florets. The liquid should come up about halfway over the rice and broccoli. If too dry, add a splash more broth.
  8. Reduce the heat to low, cover the skillet with a tight-fitting lid, and let it simmer for 15 minutes. Do not lift the lid.
  9. After 15 minutes, remove the lid and check the rice. It should be tender but still have a slight bite. If too firm, add 2-3 tablespoons of water, replace the lid, and cook for another 3-5 minutes.
  10. Remove the skillet from the heat. Sprinkle in most of the shredded cheese (reserve about 1/2 cup for the top if desired). Stir gently until the cheese melts completely.
  11. If using the breadcrumb topping, mix the panko with melted butter and sprinkle over the casserole. Sprinkle the reserved cheese on top.
  12. Transfer the skillet to the preheated oven and bake uncovered for 15-20 minutes, until the top is golden and bubbly.
  13. Let the casserole rest for 5 minutes before serving to allow the sauce to set.

Notes

For best results, grate your own cheese from a block to avoid anti-caking agents that prevent smooth melting. Let the milk and shredded cheese come to room temperature before adding. Toasting the rice in butter adds a nutty flavor and helps keep grains separate. If using frozen broccoli, add directly without thawing and increase simmer time by 2-3 minutes. For a gluten-free version, skip the breadcrumb topping or use gluten-free panko.

Nutrition

Keywords: broccoli rice casserole, cheesy casserole, easy casserole, weeknight dinner, comfort food, broccoli casserole, rice casserole

Find it online: https://zoeplate.com/easy-cheesy-broccoli-rice-casserole-best-homemade-recipe/