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Creamy Cheesy Broccoli Rice Casserole

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This comforting casserole combines tender rice, crisp broccoli, and a creamy, cheesy sauce, all baked in one pan until golden and bubbly with irresistible crispy edges. Perfect for family dinners, potlucks, or make-ahead lunches, it’s a nostalgic, crowd-pleasing dish that’s easy to customize.

Ingredients

Scale
  • 1 cup long-grain white rice (uncooked)
  • 4 cups fresh broccoli florets, chopped small
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 1 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
  • 1/2 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups whole milk
  • 1 cup low-sodium chicken broth (or vegetable broth for vegetarian)
  • 4 oz cream cheese, softened and cubed
  • 3 cups sharp cheddar cheese, shredded
  • 2 tablespoons unsalted butter, melted
  • Optional: pinch of crushed red pepper flakes or smoked paprika
  • 1/2 cup panko breadcrumbs
  • 1/2 cup extra shredded cheddar cheese for topping

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a large oven-safe skillet or 9×13-inch baking dish with butter or oil. Chop broccoli into small florets and dice onion.
  2. In a medium saucepan, bring 2 cups water to a boil. Add rice with a pinch of salt and simmer for 7 minutes until just starting to soften but still firm. Drain excess water.
  3. Steam broccoli florets for 2–3 minutes (or microwave with a splash of water for 90 seconds) until bright green and just tender. Drain well.
  4. In a saucepan (or oven-safe skillet), melt butter over medium heat. Add diced onion and cook for 3–4 minutes until translucent. Whisk in milk and broth. Stir in cream cheese until smooth and melted.
  5. Lower heat and gradually add shredded cheddar, stirring constantly until melted and creamy. Add garlic powder, onion powder, salt, and pepper. Adjust thickness with a splash of milk if needed.
  6. In a large bowl, toss together par-cooked rice, steamed broccoli, and cheese sauce until well combined.
  7. Spread mixture evenly in prepared skillet or baking dish. Sprinkle top with panko breadcrumbs and extra shredded cheddar. Add red pepper flakes or smoked paprika if desired.
  8. Bake uncovered for 27–33 minutes, until edges are golden and cheese is bubbling. If top browns too quickly, tent loosely with foil for last 10 minutes.
  9. Let casserole rest for 10–12 minutes before serving to set and thicken.
  10. Slice into squares or scoop with a spoon. Serve hot and enjoy!

Notes

For crispier edges, use a cast iron skillet and don’t skip the panko topping. Par-cook rice and lightly steam broccoli to avoid a mushy casserole. Grate your own cheese for the smoothest sauce. Assemble ahead and refrigerate up to 24 hours before baking, adding 5 minutes to bake time. Easily adapt for gluten-free or vegan diets by swapping ingredients. Let casserole rest before serving for neat slices.

Nutrition

Keywords: broccoli rice casserole, cheesy casserole, comfort food, one pan dinner, vegetarian casserole, easy casserole, family dinner, potluck recipe, creamy casserole, oven baked

Find it online: https://blipflavor.com/creamy-cheesy-broccoli-rice-casserole-recipe-easy-1-pan-dinner-with-crispy-edges/