Description

A comforting, one-dish casserole featuring fluffy rice, tender broccoli, and a rich cheddar cheese sauce topped with crispy panko breadcrumbs. Perfect for busy weeknights and family dinners.

Ingredients

Scale

1 ½ cups uncooked long-grain white rice (Jasmine or Basmati)
3 cups chopped broccoli florets
2 cups low-sodium chicken broth
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 ½ cups whole milk
2 cups sharp cheddar cheese, shredded from a block
½ cup panko breadcrumbs
½ teaspoon garlic powder
½ teaspoon dry mustard
2 tablespoons melted butter (for topping)
Salt and black pepper to taste

Instructions

Preheat oven to 375°F (190°C).
Rinse rice under cold water until clear. In a medium saucepan, combine rice, broth, and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes until tender. Fluff with a fork and set aside.
While rice cooks, chop broccoli into bite-sized pieces. If using fresh, steam or blanch for 2-3 minutes until tender-crisp and drain well. If using frozen, thaw and squeeze out all excess water.
In a large skillet, melt 2 tablespoons butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.
Slowly whisk in milk, a little at a time, until smooth. Continue whisking until the mixture thickens and simmers (3-4 minutes).
Remove skillet from heat and stir in shredded cheddar cheese until melted and smooth. Season with salt and pepper.
In a large bowl, combine cooked rice, broccoli, and cheese sauce. Stir to coat evenly.
In a small bowl, mix panko breadcrumbs, garlic powder, dry mustard, and 2 tablespoons melted butter until coated.
Transfer rice mixture to a greased 9×13-inch baking dish. Spread evenly and sprinkle breadcrumb topping over the top.
Bake for 20-25 minutes until topping is golden brown and casserole is bubbly.
Let rest for 5 minutes before serving.

Notes

Shred your own cheese to ensure a smooth sauce; pre-shredded cheese contains anti-caking agents that prevent proper melting. Rinse rice thoroughly to remove excess starch and prevent mushiness. Squeeze frozen broccoli dry to avoid a watery casserole. Let the dish rest for 5-10 minutes after baking to allow the sauce to set.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 4
Sodium: 520
Fat: 16
Saturated Fat: 9
Carbohydrates: 42
Fiber: 3
Protein: 18

Keywords: cheesy broccoli cheddar rice bake, easy family dinner, one pot meal, comfort food, vegetarian casserole, weeknight dinner, rice bake, cheddar cheese recipe