📝 About This Recipe
This elevated take on the classic American potluck staple transforms humble ingredients into a luxurious, soul-warming masterpiece. Featuring tender florets of fresh broccoli folded into aromatic basmati rice and smothered in a silky, hand-whisked Mornay sauce, this casserole is the definition of home-cooked luxury. The addition of sharp white cheddar and a buttery panko crust provides the perfect textural contrast to the creamy, savory interior.
🥗 Ingredients
The Base
- 2 cups Long-grain Basmati rice (cooked and cooled slightly)
- 5 cups Fresh broccoli florets (cut into bite-sized pieces)
- 1 medium Yellow onion (finely diced)
- 3 pieces Garlic cloves (minced)
- 2 tablespoons Unsalted butter (for sautéing vegetables)
The Cheese Sauce
- 4 tablespoons Unsalted butter
- 1/4 cup All-purpose flour
- 2 1/2 cups Whole milk (warmed)
- 2 1/2 cups Sharp white cheddar cheese (freshly grated, divided)
- 1 teaspoon Dijon mustard (for tang and depth)
- 1/2 teaspoon Smoked paprika
- 1 teaspoon Kosher salt (adjust to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
The Topping
- 3/4 cup Panko breadcrumbs
- 1/4 cup Parmesan cheese (finely grated)
- 2 tablespoons Unsalted butter (melted)
- 1 tablespoon Fresh parsley (finely chopped)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with butter or non-stick spray.
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2
Bring a large pot of salted water to a boil. Blanch the broccoli florets for exactly 2 minutes until bright green but still crisp. Drain immediately and plunge into an ice bath to stop the cooking; drain again and pat dry.
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3
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the diced onion and sauté for 5-6 minutes until translucent and soft. Add the minced garlic and cook for another 60 seconds until fragrant.
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4
In a medium saucepan, begin the roux by melting 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 2 minutes, stirring constantly to remove the raw flour taste without browning the mixture.
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5
Slowly drizzle in the warmed milk while whisking vigorously to prevent lumps. Continue to cook and whisk for 4-5 minutes until the sauce thickens enough to coat the back of a spoon.
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6
Remove the sauce from heat. Stir in the Dijon mustard, smoked paprika, salt, pepper, and 2 cups of the grated sharp cheddar. Whisk until the cheese is completely melted and the sauce is velvety smooth.
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7
In a large mixing bowl, combine the cooked rice, blanched broccoli, and the sautéed onion and garlic mixture.
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8
Pour the warm cheese sauce over the rice and broccoli mixture. Use a large spatula to gently fold everything together until every grain of rice is coated.
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9
Transfer the mixture to your prepared baking dish, spreading it into an even layer. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
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10
In a small bowl, toss the panko breadcrumbs, grated Parmesan, and melted butter together. Sprinkle this golden mixture evenly over the casserole.
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11
Bake for 25-30 minutes, or until the sauce is bubbling around the edges and the breadcrumb topping is a deep golden brown.
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12
Remove from the oven and let the casserole rest for 5-10 minutes. This allows the sauce to set slightly, making it easier to serve. Garnish with fresh parsley before bringing to the table.
💡 Chef's Tips
Always grate your own cheese from a block; pre-shredded cheese is coated in potato starch which prevents the sauce from becoming perfectly smooth. Ensure your rice is slightly undercooked or 'al dente' before mixing, as it will continue to absorb moisture and soften in the oven. Blanching and then drying the broccoli is crucial; excess water in the vegetables will lead to a runny, watery casserole. If you prefer a protein-packed meal, fold in 2 cups of shredded rotisserie chicken along with the rice. For a spicy kick, add a pinch of cayenne pepper or a dash of hot sauce to the cheese sauce while whisking.
🍽️ Serving Suggestions
Serve alongside a crisp green salad with a bright lemon vinaigrette to cut through the richness of the cheese. Pairs beautifully with roasted chicken thighs or pan-seared pork chops as a hearty side dish. For a cozy night in, serve in wide bowls with a glass of buttery Chardonnay or a dry hard cider. Accompany with a side of honey-glazed carrots for a touch of sweetness that complements the savory cheddar. A crusty loaf of French bread is perfect for swiping up any extra cheese sauce left on the plate.