Cheesy Broccoli and Rice Casserole (One Dish)
A cozy, heartwarming classic reimagined with a modern culinary twist, this Cheesy Broccoli and Rice Casserole combines the comforting embrace of melted cheese with the subtle earthiness of broccoli and the tender bite of rice. Inspired by nostalgic gatherings and the vibrant tastes of seasonal produce, this dish brings family and friends closer together around the dinner table.
Equipment
- Large saucepan with lid (3-quart / 2.8L or larger)
- 9x13 inch (33x23cm) casserole dish
- Wooden spoon or silicone spatula
- Box grater (if shredding cheese from a block)
- Aluminium foil
Ingredients
- 1 cup long-grain white rice uncooked, 185g
- 2 cups chicken or vegetable broth preferably low sodium, 480ml
- 2 cups broccoli florets fresh, cut into bite-size pieces, 170g
- 1 cup shredded sharp cheddar cheese plus 1/4 cup (25g) extra for topping, 115g
- 2 tbsp unsalted butter 28g
- 1 medium onion chopped
- 2 cloves garlic minced
- ¼ tsp black pepper freshly cracked
- ½ tsp salt adjust to taste
Instructions
- Preheat your oven to 350°F / 175°C (180°C fan-forced).
- In a large saucepan, melt the butter over medium heat. Add the chopped onion and sauté for about 5 minutes, stirring occasionally, until soft and translucent.2 tbsp unsalted butter, 1 medium onion
- Stir in the minced garlic and cook for 1 minute, stirring constantly, until fragrant but not browned.2 cloves garlic
- Add the rice to the saucepan and stir constantly for 2 minutes to lightly toast the grains — they should smell nutty and turn slightly opaque.1 cup long-grain white rice
- Pour in the broth and bring the mixture to a gentle simmer. Cover and simmer on low heat for 10 minutes.2 cups chicken or vegetable broth
- After 10 minutes, stir in the broccoli florets. Replace the cover and continue to simmer for another 10 minutes, until the rice is tender and the liquid is absorbed.2 cups broccoli florets
- Remove the saucepan from heat and let it sit for 2 minutes. Gently fold in the cheddar cheese, salt, and pepper until the cheese is fully melted and the mixture is evenly combined.1 cup shredded sharp cheddar cheese, 1/2 tsp salt, 1/4 tsp black pepper
- Transfer the mixture to a lightly greased 9x13 inch (33x23cm) casserole dish and spread it into an even layer. Sprinkle the extra 1/4 cup of cheddar cheese evenly over the top.1 cup shredded sharp cheddar cheese
- Bake in the preheated oven for 15–20 minutes, or until the cheese on top is melted, bubbly, and golden in spots. Remove from the oven and let the casserole rest for 5 minutes before serving — this lets the sauce set so it doesn't run when you scoop it.
Notes
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Add 2 tablespoons of broth or water per serving before reheating to prevent the rice from drying out.
Freezer-friendly: Freeze in individual portions for up to 2 months. Thaw overnight in the fridge before reheating — do not reheat straight from frozen.
Make-ahead: Assemble the casserole up to 24 hours in advance and refrigerate, covered. Let it sit at room temperature for 20–30 minutes before baking.
Substitution: Swap chicken broth for mushroom broth for a vegetarian version with deeper umami flavour. Use brown rice if preferred, but increase the stovetop simmer time by 15–20 minutes.
Pro tip: Do not fully cook the broccoli before adding it to the casserole — it should be just barely fork-tender after the 10-minute simmer so it holds its shape through baking.
Nutrition
Serving: 1servingCalories: 255kcalCarbohydrates: 30gProtein: 9gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 29mgSodium: 354mgPotassium: 247mgFiber: 2gSugar: 2gVitamin A: 495IUVitamin C: 29mgCalcium: 167mgIron: 1mg
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