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Creamy Broccoli Cheese Rice Casserole Easy Recipe with Crispy Crust

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A comforting and creamy broccoli cheese rice casserole with a crispy golden crust, perfect for family dinners, potlucks, or cozy meals. This easy recipe combines tender broccoli, fluffy rice, and a rich cheese sauce for a satisfying dish.

Ingredients

Scale
  • 1 ½ cups long-grain white rice (uncooked)
  • 4 cups fresh broccoli florets (about 1 large head), steamed lightly
  • 2 cups sharp cheddar cheese, shredded (optional mix of Monterey Jack or mozzarella)
  • 4 tablespoons unsalted butter, softened
  • ¼ cup all-purpose flour (or gluten-free flour)
  • 2 ½ cups whole milk (room temperature, or dairy-free milk alternative)
  • ½ cup sour cream
  • ½ cup finely chopped onion (about one small onion)
  • 2 cloves garlic, minced (optional)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • 1 cup panko bread crumbs (or gluten-free crumbs)
  • 2 tablespoons olive oil

Instructions

  1. Rinse 1 ½ cups long-grain rice under cold water until water runs clear. In a large saucepan, combine rice with 3 cups water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer for 15-18 minutes, or until water is absorbed and rice is tender. Remove from heat and fluff with a fork.
  2. While rice cooks, steam 4 cups of broccoli florets until bright green and just tender, about 4-5 minutes. Drain and set aside.
  3. In a medium skillet, melt 4 tablespoons butter over medium heat. Add ½ cup finely chopped onion and cook until translucent, about 4 minutes. Stir in 2 cloves minced garlic and cook for another 30 seconds until fragrant.
  4. Sprinkle ¼ cup all-purpose flour over the butter and onions in the skillet, stirring constantly to form a roux. Cook for 2 minutes to remove the raw flour taste.
  5. Slowly whisk in 2 ½ cups whole milk, ensuring no lumps form. Cook, stirring often, until the sauce thickens, about 5-7 minutes.
  6. Remove from heat and stir in 2 cups shredded sharp cheddar cheese until melted and smooth. Then fold in ½ cup sour cream, 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon smoked paprika. Taste and adjust seasoning.
  7. In a large mixing bowl, gently fold together the cooked rice, steamed broccoli, and cheese sauce until evenly combined. Be careful not to mash the broccoli.
  8. In a small bowl, toss 1 cup panko bread crumbs with 2 tablespoons olive oil until evenly coated.
  9. Transfer the rice mixture into a greased 9×13 inch baking dish. Spread evenly. Sprinkle the oiled bread crumbs over the top in an even layer.
  10. Preheat oven to 375°F (190°C). Bake the casserole uncovered for 25-30 minutes, or until the bread crumbs are golden brown and the casserole is bubbling around the edges. If the crust browns too fast, loosely cover with foil.
  11. Let the casserole rest for 5-10 minutes after baking to set up before serving.

Notes

Use fresh, firm broccoli and freshly shredded cheese for best texture and meltiness. If cheese sauce is too thick before combining, add a splash of milk to loosen. You can substitute cauliflower for broccoli or use gluten-free flour and crumbs for dietary needs. To speed up cooking, use a rice cooker or instant pot for the rice. Leftovers reheat well in microwave or oven; broil briefly to refresh crust.

Nutrition

Keywords: broccoli cheese casserole, creamy casserole, rice casserole, comfort food, cheesy broccoli rice, easy casserole recipe, crispy crust casserole

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