Ingredients
Base Ingredients
- 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
- ¼ cup sour cream or Greek yogurt
Vegetables and Grain
- 4 cups fresh broccoli florets, bite-sized
- 2 cups cooked white rice, warm or room temperature
Cheese and Seasoning
- 2 cups cheddar cheese, shredded, divided
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper
- ¼ cup Panko breadcrumbs
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 9-inch square casserole dish and set it aside to ensure the casserole won’t stick during baking.
- Sauté Aromatics: In a skillet over medium-high heat, melt the butter until bubbly, about 1 minute. Add the diced shallot and chopped garlic, sautéing for 1 to 2 minutes until softened and fragrant, creating a flavorful base.
- Create Roux: Stir in the all-purpose flour and cook for 1 minute, stirring constantly, to lightly toast the flour which will help thicken the sauce and add a nutty flavor.
- Add Liquids and Thicken Sauce: Slowly pour in the vegetable stock, milk (or half and half cream), and sour cream while stirring constantly until the mixture is smooth. Bring it to a gentle boil, then reduce the heat to medium-low and simmer for about 5 minutes until thickened into a creamy sauce.
- Cook Broccoli: Reduce the heat to low and add fresh broccoli florets. Cook for 2 to 3 minutes, stirring occasionally, until the broccoli is crisp-tender, preserving its bright color and nutritional value.
- Combine Rice and Cheese: Stir in the cooked white rice, 1 cup of shredded cheddar cheese, salt, and black pepper until everything is evenly combined and well coated with the cheesy sauce.
- First Bake: Transfer the mixture into the prepared casserole dish. Bake in the preheated oven for about 15 minutes, allowing the casserole to heat through and begin browning on top.
- Add Toppings and Final Bake: Remove the casserole from the oven. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top followed by the panko breadcrumbs. Return to the oven and bake for an additional 8 to 10 minutes until the cheese is fully melted and the top is golden brown and crispy.
- Serve: Remove from oven and let stand briefly before serving warm as a comforting side dish or main-course vegetarian entree.
Notes
- For a richer dish, substitute sour cream with full-fat Greek yogurt or use half and half cream instead of milk.
- To add extra protein, consider mixing in cooked chicken or crispy bacon before baking.
- Use white cheddar for a sharper cheese flavor or mild cheddar for a creamier taste.
- Panko breadcrumbs add wonderful crunch; regular breadcrumbs can be used but will be less crispy.
- This casserole can be made ahead and refrigerated before baking; increase bake time slightly if baking from cold.
- For gluten-free, use gluten-free flour and breadcrumbs.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
