Go Back

Cheesy Broccoli Rice Casserole for Two Easy Comfort Dinner - Cozy, Simple, and Satisfying

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 1 1/2 cups cooked rice (white or brown; day-old rice works great)
  • 2 cups broccoli florets (fresh or frozen, bite-size)
  • 3/4 cup shredded sharp cheddar cheese (divided; use the good stuff for best melt)
  • 1/4 cup grated Parmesan
  • 3/4 cup milk (whole or 2%; unsweetened oat milk works in a pinch)
  • 2 tablespoons sour cream (or plain Greek yogurt)
  • 1 tablespoon butter
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 1/2 teaspoon Dijon mustard (optional, but adds great depth)
  • 1/4 teaspoon smoked paprika (or regular paprika)
  • Salt and black pepper, to taste
  • 1/4 cup breadcrumbs (panko or regular)
  • Olive oil spray or a drizzle of oil for topping

Method
 

  1. Preheat the oven: Set to 375°F (190°C). Lightly grease a small casserole dish (about 1–1.5 quarts).
  2. Steam the broccoli: Microwave with a splash of water for 2–3 minutes until just tender, or blanch in boiling water for 1–2 minutes. Drain well.
  3. Sauté aromatics: In a skillet, melt butter over medium heat. Add onion and a pinch of salt; cook 3–4 minutes until soft. Stir in garlic for 30 seconds.
  4. Make it creamy: Reduce heat to low. Stir in milk, sour cream, Dijon, paprika, and half the cheddar. Warm gently until the cheese melts. Season with salt and pepper.
  5. Combine: In a bowl, mix cooked rice, broccoli, Parmesan, and the cheesy sauce. Taste and adjust seasoning.
  6. Assemble: Spoon into the casserole dish. Top with remaining cheddar. Mix breadcrumbs with a teaspoon of oil (or spray) and sprinkle over the top.
  7. Bake: 15–18 minutes until bubbly and lightly golden. For extra color, broil 1–2 minutes, watching closely.
  8. Rest and serve: Let sit 5 minutes so it sets slightly. Serve warm.