Should I cook rice before putting it in a casserole?

Yes, this recipe is built around already-cooked rice. Raw rice needs a lot more liquid and a much longer bake time to cook through properly, and it tends to absorb unevenly in a casserole. Using rice that is already cooked and warm or at room temperature means everything bakes together in under 30 minutes and the texture stays fluffy instead of gummy or crunchy.

What is the best cheese to use for broccoli casserole?

Sharp cheddar cheese is the classic choice for good reason. It melts smoothly and brings a bold, tangy flavor that holds up against the broccoli and rice. Shred it yourself from a block rather than using pre-shredded bagged cheese, which contains anti-caking agents that can make the sauce grainy instead of silky. If you want to switch things up, Monterey Jack, gruyere, or a blend of cheddar and Colby all work well too.

Can I use frozen broccoli instead of fresh?

Yes. Thaw the broccoli first and pat it dry with paper towels before adding it to the sauce, since frozen broccoli holds extra moisture that can thin out the sauce if it goes in wet.

How do you keep broccoli rice casserole creamy?

The key is a properly cooked roux-based sauce. Let the flour toast for a full minute before adding liquid, then simmer the sauce until it visibly thickens before it goes anywhere near the oven. Also avoid overcooking the broccoli on the stovetop, since it will release water as it bakes and can water down the sauce. Finally, do not overbake the casserole itself. Once the top is golden and the cheese is melted, it is done.

What's the secret to a crispy broccoli casserole topping?

Panko breadcrumbs are the secret. Their larger, airier flakes crisp up far better than regular breadcrumbs. Just as important is timing: add the cheese and panko topping partway through baking, not at the very start, so it gets golden and crunchy without burning. If you want an extra-crisp finish, broil the casserole for the last minute or two, watching closely so it does not scorch.

Can I make this vegetarian?

It already is, as long as you use vegetable stock as written. Just double check that any packaged shredded cheese you use is made without animal rennet if that matters to you.

Cheesy Broccoli Rice Casserole

Description

Cheesy Broccoli Rice Casserole is a creamy side dish made from scratch with broccoli, rice, and a homemade cheese sauce, topped with crispy panko.

Ingredients

Scale

1 tablespoon unsalted butter
1 small shallot or onion, diced
2 cloves garlic, finely chopped
2 tablespoons all-purpose flour
1 cup vegetable stock
1 cup milk or half and half cream
1/4 cup sour cream or Greek yogurt
4 cups fresh broccoli florets, bite-sized
2 cups cooked white rice, warm or room temperature
2 cups cheddar cheese, shredded, divided
1/4 teaspoon salt (or to taste)
1/4 teaspoon ground black pepper
1/4 cup Panko breadcrumbs

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Instructions

Preheat oven to 350°F. Grease a 9-inch square casserole dish and set aside.
Melt the butter in a skillet over medium-high heat until bubbly, about 1 minute.
Add the shallot and garlic and sauté until softened and fragrant, about 1 to 2 minutes.
Stir in the flour and cook for 1 minute, stirring constantly, until lightly toasted.
Slowly pour in the stock, milk, and sour cream, stirring constantly until smooth. Bring to a gentle boil, then reduce heat to medium-low and simmer until thickened, about 5 minutes.
Reduce heat to low and add the broccoli. Cook until crisp-tender, about 2 to 3 minutes, stirring occasionally.
Stir in the rice, 1 cup cheddar cheese, salt, and pepper until evenly combined. Transfer the mixture into the prepared casserole dish. Bake until golden brown, about 15 minutes.
Remove the casserole from the oven and top with the remaining 1 cup cheese and breadcrumbs. Bake for another 8 to 10 minutes until the cheese is melted and golden brown. Serve warm.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 to 4 days, or freeze portions for up to 2 to 3 months.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Side Dish
Method: Baked, Stovetop
Cuisine: American