Sheet-Pan Broccoli Cheese Rice Casserole

A recipe we saved from Food52. The full recipe, with their photos and notes, is on their site.

Serves 4 to 6

Ingredients

• 1 stick unsalted butter
• 1 red onion, diced
• 1 teaspoon granulated sugar
• 4 ounces bread, such as brioche, in bite-size pieces
• 2 cups cooked short-grain white rice
• 20 ounces frozen broccoli florets
• 8 ounces shredded sharp cheddar
• 8 ounces sour cream
• 1 cup whole milk
• 2 teaspoons kosher salt, plus more
• Olive oil, for the pan
• 1/4 cup panko
• Parmesan, for grating

The short version

1. Heat the oven to 400°F. Caramelize the onion slowly in the butter with a pinch of salt and the sugar, then toss in the bread to soak up the butter.
2. In a big bowl mix the rice, frozen broccoli, cheddar, sour cream, milk, salt and the onion-bread mixture.
3. Spread on an oiled sheet pan, top with panko and grated Parmesan.
4. Bake about 30 minutes, until bubbling and browned at the edges. It can be made ahead and frozen.

Food52Sheet-Pan Broccoli Cheese Rice CasseroleRead the original recipe