Creamy Elegant Rice Casserole
Indulge in the ultimate comfort food with this Creamy Elegant Rice Casserole, a satisfying dish brimming with flavor and texture. Perfectly tender long-grain rice is simmered in savory broth, then combined with a luxurious blend of cream cheese, sour cream, and sharp cheddar. Sautéed cremini mushrooms, crisp broccoli florets, and a hint of garlic elevate this casserole with earthy undertones, while a golden panko breadcrumb topping adds irresistible crunch. This easy-to-make recipe, baked to bubbly perfection, is ideal for weeknight dinners or special gatherings. Serve it as a stand-alone meal or alongside roasted proteins for a truly delightful dining experience.
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Recipe Information
Ingredients
- 1.5 cups long-grain white rice
- 3 cups chicken or vegetable broth
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 cup cremini mushrooms, sliced
- 1.5 cups broccoli florets, chopped
- 6 ounces cream cheese, softened
- 0.5 cup sour cream
- 1.5 cups shredded sharp cheddar cheese
- 0.5 teaspoons ground black pepper
- 0.5 teaspoons kosher salt
- 0.5 cup panko breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
In a medium saucepan, bring the chicken or vegetable broth to a boil. Add the rice, cover, and reduce to a simmer. Cook for 15-18 minutes or until the rice is tender and the liquid is absorbed. Set aside.
In a large skillet over medium heat, melt the unsalted butter. Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the sliced mushrooms to the skillet and sauté for 5-6 minutes until tender and lightly browned.
Add the chopped broccoli florets to the skillet, and cook for 2-3 minutes, just until slightly softened.
In a large mixing bowl, combine the cooked rice, softened cream cheese, sour cream, shredded cheddar cheese, ground black pepper, and kosher salt.
Fold in the sautéed vegetables (onion, garlic, mushrooms, and broccoli) until everything is evenly mixed.
Transfer the mixture to the prepared baking dish, spreading it out evenly.
In a small bowl, combine the panko breadcrumbs with olive oil, mixing until the breadcrumbs are evenly coated. Sprinkle the mixture over the casserole.
Bake the casserole in the preheated oven for 20-25 minutes, or until the top is golden brown and the casserole is bubbly.
Remove from the oven and let cool for 5 minutes before serving. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
2367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.2 g | 216% | |
| Saturated Fat | 96.0 g | 480% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 463 mg | 154% | |
| Sodium | 4759 mg | 207% | |
| Total Carbohydrate | 150.3 g | 55% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 19.4 g | ||
| Protein | 79.9 g | 160% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1586 mg | 122% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1552 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
