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Blogging Marathon# 38: Week 2/ Day 3 Theme: Gourmet Rice Dishes Dish: Broccoli Rice & Cheese Casserole Today's rice dish is a kid friendly dish that my 18 month old really enjoyed a lot. She loves broccoli and cheese, so this was a perfect dish for her to enjoy.


23 serving

Total time

65 minutes






  • 1 cup Rice (Long grain)
  • 4 cups Broccoli (- cut into florets)
  • Ritz Cracker
  • 1 onion (- small, finely chopped)
  • 3 onions (- both white & green parts chopped)
  • 2 cloves garlic (- finely minced)
  • Ritz Cracker (flakes (optional))
  • Ritz Cracker
  • 1 cup milk ((I used 2% milk))
  • 1 cup cheddar cheese (Sharp - grated)
  • 3 tbsps Parmesan cheese
  • 2 bread (slices)
  • Ritz Cracker (Dried)
  • to taste Salt


  1. Preheat the oven to 400°F. Lightly grease a 9" baking pan.
  2. Blend the bread slices along with 2tbsp parmesan cheese, dried thyme and 2tbsp melted butter. Set aside until ready to use.
  3. Microwave broccoli with litte water until crisp tender, about 3 minutes. Make sure not to overcook the broccoli. Set aside.
  4. Microwave green peas or boil until tender.
  5. Heat 2tbsp butter in a heavy bottomed pan; add red pepper flakes, onion, green onions and garlic cloves and cook till the onions are translucent.
  6. Next add the rice and saute for 2 minutes, stirring constantly.
  7. Add salt, 1 cup milk and 2cups of water or stock. Bring to a boil, lower the heat and cook covered for 15~20 minutes or until rice is cooked through.
  8. Turn off the heat and stir in Cheddar cheese, parmesan, cayenne, broccoli and green peas. Pour into the prepared baking pan top with the bread mixture.
  9. Bake until the bread crumbs are golden and the rice is bubbling, about 15 minutes. Cool for 5 minutes before serving.
  10. View the recipe instructions at Cook's Hideout

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