# List of Ingredients:
→ Vegetables
01 - 3 cups fresh broccoli florets, cut into bite-sized pieces
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced
→ Rice
04 - 1 cup long-grain white rice, uncooked
05 - 2 cups vegetable broth
→ Dairy & Cheese
06 - 2 cups sharp cheddar cheese, shredded, divided
07 - 1 cup whole milk
08 - 1/2 cup sour cream
09 - 2 tablespoons unsalted butter
→ Seasonings
10 - 1/2 teaspoon salt
11 - 1/2 teaspoon black pepper
12 - 1/4 teaspoon paprika
13 - 1/4 teaspoon dried thyme (optional)
→ Topping
14 - 1/2 cup panko breadcrumbs
15 - 1 tablespoon unsalted butter, melted
# Step-by-Step Directions:
01 - Preheat the oven to 350°F (180°C). Grease a 9x13-inch baking dish thoroughly.
02 - Bring vegetable broth to a boil in a medium saucepan. Stir in rice, cover, reduce heat, and simmer for 15 minutes until rice is tender and liquid is absorbed. Remove from heat, fluff gently with a fork.
03 - While rice cooks, steam broccoli florets for 3-4 minutes until tender yet bright green. Drain thoroughly and set aside.
04 - Melt 2 tablespoons unsalted butter in a large skillet over medium heat. Add chopped onion and cook for 3-4 minutes until translucent. Add garlic and sauté for an additional minute.
05 - In a large mixing bowl, combine cooked rice, steamed broccoli, sautéed onion and garlic, 1 1/2 cups shredded cheddar cheese, whole milk, sour cream, salt, pepper, paprika, and dried thyme if using. Mix until evenly incorporated.
06 - Transfer the mixture to the prepared baking dish. Evenly sprinkle the remaining 1/2 cup cheddar cheese over the top.
07 - In a small bowl, blend panko breadcrumbs with 1 tablespoon melted unsalted butter. Distribute evenly over the cheese layer.
08 - Bake in the preheated oven for 25-30 minutes until the casserole is bubbly and the topping is golden brown.
09 - Remove from oven and let rest for 5 minutes before serving to allow flavors to meld.
