Description
A cheesy, comforting Broccoli Rice Casserole baked with tender broccoli, creamy rice, and a crunchy breadcrumb topping.
Ingredients
Scale
- 20 ounces broccoli florets (cut into bite sized pieces, about 2 heads of broccoli or 8 cups)
- 2 tablespoons unsalted butter (I used Challenge butter)
- 1 tablespoon extra virgin olive oil
- 1 onion (finely diced)
- 1 ยผ cups long grain white rice (not cooked)
- 3 cloves garlic (minced)
- 32 ounces chicken stock (or broth, low sodium)
- 1 ยผ cups half and half
- 1 teaspoon salt
- 8 ounces sharp cheddar cheese (grated)
- ยผ cup grated Parmesan cheese
- 8 tablespoons unsalted butter (melted, I used Challenge butter)
- 1 cup Panko breadcrumbs
- ยผ teaspoon smoked paprika
- ยพ cup grated Parmesan cheese
Instructions
- Preheat oven to 400ยฐF and lightly grease a 9 x 13 baking dish, set aside.
- Cook broccoli by placing in a microwave bowl and covering. Microwave for 3ยฝ to 4 minutes until broccoli is tender and bright green. Do not overcook. (Alternatively, bring a large pot of water to a boil, add broccoli and cook for 4 minutes until broccoli is bright green and tender. Remove with a slotted spoon and let drain thoroughly before adding to recipe.)
- In a large deep skillet or dutch oven, melt butter and olive oil together over medium heat. Add the diced onions and cook, stirring frequently, until translucent, about 6 to 8 minutes.
- Stir in rice and garlic and continue cooking, stirring continuously, for about 1 minute.
- Add in the chicken stock, half and half and salt and stir to combine. Bring the mixture to a boil and then reduce the heat to medium low. Cook, stirring frequently, until the rice is tender, about 22 to 25 minutes. Remove from heat.
- Carefully stir in the cooked broccoli, grated cheddar cheese and Parmesan cheese making sure to evenly distribute the ingredients.
- Transfer to the prepared baking dish (or, if using an oven safe skillet, consider baking it right in the skillet) and prepare the topping.
- In a small bowl, stir to combine the melted butter, Panko breadcrumbs, smoked paprika and Parmesan cheese. Sprinkle the topping over the casserole.
- Bake the casserole for 15 to 20 minutes or until golden brown and bubbling. Remove and let rest for 5 minutes before serving.
Notes
For best results, use freshly grated cheese and avoid overcooking the broccoli to keep it bright and flavorful.
Nutrition
- Serving Size: 1 serving
- Calories: 568 kcal
- Sugar: 6 g
- Sodium: 963 mg
- Fat: 36 g
- Saturated Fat: โ
- Unsaturated Fat: โ
- Trans Fat: โ
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: โ