Creamy Cheesy Broccoli Rice Pie – If you’re craving a dish that’s warm, hearty, and packed with comforting flavors, this Creamy Cheesy Broccoli Rice Pie is the one. Imagine gooey, melted cheese wrapped around tender bites of broccoli, sweet potatoes, and perfectly seasoned rice. It’s the kind of dish that feels like a big hug on a chilly evening, simple but so satisfying. Perfect for family dinners or whenever you need a little cozy goodness.
The first time I made this, I was just hoping to get my family to eat more veggies. I didn’t expect it to become a regular request! My husband is a big fan of cheesy dishes, but my little one is… well, not exactly thrilled about broccoli. But as this pie was baked, the smell filled our kitchen with that rich, cheesy aroma, and curiosity got the best of them. I’ll never forget the look of surprise on their faces after the first bite. My kid even asked, “Is this really broccoli?” It was a win, and now it’s one of those dishes that everyone looks forward to—especially on those nights when we want something comforting but still homemade.
What makes this Creamy Cheesy Broccoli Rice Pie truly special?
This pie has everything you want in a comfort food dish. It’s creamy, cheesy, and has a perfect mix of flavors from the sweet potatoes, broccoli, and rice. Plus, the sharpness of cheddar and Parmesan takes it to another level of deliciousness. It’s filling without being heavy and feels like you’ve put a lot of effort into it, even though it’s easy to pull together. One pan, easy ingredients, and minimal cleanup—what’s not to love? Trust me, it’s the kind of recipe that will keep everyone at the table happy and coming back for more. And a little extra cheese on top? Just makes it even better!
What You Need To Make This Creamy Cheesy Broccoli Rice Pie Recipe?
Olive Oil: This gives a nice base for cooking the onions and garlic, adding just a touch of richness. You don’t need much—just enough to bring out the flavors.
Yellow Onion: Onions are the backbone of flavor here. They add a slight sweetness and depth to the pie, plus they make the whole kitchen smell amazing when they cook.
Instant Rice: Quick and convenient, instant rice soaks up all the delicious flavors in the pie without any fuss. It also adds that perfect, slightly chewy texture. You could use brown rice or a rice blend if you’re feeling adventurous!
Sweet Potatoes: These bring a lovely, subtle sweetness that balances the savoriness of the cheese and spices. Grating them lets them cook quickly, so you get little bites of soft, sweet potato in every slice.
Broccoli: The star veggie! It adds color, texture, and a mild flavor that blends so well with the cheese. Plus, it makes this pie feel a bit healthier, so you don’t feel as guilty about all that cheese!
Garlic: Garlic adds a warm, savory punch that you really don’t want to skip. It just brings everything together with that little extra something.
Onion Powder, Garlic Powder, Black Pepper: These seasonings give the pie more depth without overpowering it. The onion and garlic powders add a subtle flavor, while a pinch of black pepper brings a bit of warmth.
Eggs: These are the glue that holds everything together, giving the pie structure and helping it slice up nicely.
Sharp Cheddar and Parmesan Cheese: This cheese duo is perfection here! The cheddar melts into creamy, gooey goodness, and the Parmesan adds a salty kick that makes the flavor more complex.
Paprika: Just a little sprinkle adds color and a hint of smokiness to the top. It’s that tiny finishing touch that makes everything look and taste even better.
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Steps To Make Creamy Cheesy Broccoli Rice Pie:
Cook the Rice: Start by cooking the rice according to the package directions. Once it’s done, set it aside—we’ll add it in a bit!
Preheat the Oven: Preheat your oven to 375°F so it’s nice and hot when we’re ready to bake.
Sauté the Onions and Garlic: Grab a big, oven-safe skillet (something around 12 inches with high sides works great). Heat up the olive oil over medium heat, then toss in the diced onion. Let it cook for about 5 minutes until it softens up and starts smelling delicious. Sprinkle in a little salt and pepper, then add the garlic and cook for just another minute. You’ll know it’s ready when the kitchen smells amazing. Take the skillet off the heat.
Mix Everything Together: In a big mixing bowl, combine the cooked onion and garlic with the rice, grated sweet potatoes, chopped broccoli, onion powder, garlic powder, black pepper, and the beaten eggs. Give it all a good mix until everything’s well combined. This is where the magic starts!
Add the Cheese: Now, fold in 1 1/2 cups of the shredded cheddar and 1/2 cup of Parmesan. This is where it starts getting extra cheesy and good. Once it’s mixed, press it all down into the same skillet you cooked the onions in. Just give it a light press to compact it a bit.
First Bake: Put the skillet in the oven and let it bake for about 15 minutes.
Top with More Cheese and Finish Baking: Take it out, sprinkle a little paprika on top for color, and add the rest of the cheddar and Parmesan for an extra cheesy layer. Pop it back in the oven and bake for another 15 minutes, or until the cheese is all melted and golden.
Cool and Serve: Let it sit for a few minutes so it’s not too hot to handle. Then slice it up and serve it warm. It’s amazing with a little Dijon mustard or your favorite dipping sauce on the side.
Tip:
For a little extra flavor boost, try roasting the broccoli and sweet potatoes before mixing them into the pie. Just toss them with a bit of olive oil, a pinch of salt, and some pepper, then pop them in the oven at 400°F for 10-15 minutes. They’ll soften up a bit and get those delicious golden edges that bring out their natural sweetness and make everything taste just a bit more special. Trust me, that subtle roasted flavor with the cheesy goodness is so worth it! And here’s a little trick: if you love a crunchy topping, sprinkle on some extra Parmesan or even a handful of breadcrumbs during the last few minutes of baking. It gives the top that perfect crispy layer that’s hard to resist!
Frequently Asked Questions:
Can I make this recipe in advance?
Yes! You can prepare the entire mixture and press it into the skillet, then cover and refrigerate it for up to a day before baking. When you’re ready to bake, take it out of the fridge, add a few extra minutes to the baking time, and follow the rest of the instructions as usual.
What other cheeses can I use if I don’t have cheddar?
You can absolutely mix it up with other cheeses! Gruyère, mozzarella, or even a blend of sharp cheeses like fontina or Asiago would work well. Just make sure to use cheeses that melt nicely for that gooey, creamy texture.
Can I make this without an oven-safe skillet?
Yes! If you don’t have an oven-safe skillet, no worries. Just cook the onions and garlic as directed, then transfer everything to a greased baking dish before baking. Follow the same baking instructions, and it’ll turn out just as delicious!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Creamy Cheesy Broccoli Rice Pie
Ingredients
- 1 tbsp olive oil
- 1 small yellow onion diced
- Salt and pepper to taste
- 2 cloves garlic minced
- 9 ounces 2 1/2 c uncooked instant rice
- 2 sweet potatoes peeled and grated
- 1 head of broccoli chopped
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/8 tsp black pepper
- 3 eggs beaten
- 2 c sharp cheddar cheese shredded and divided
- 1 c parmesan cheese grated
- 1/4 tsp paprika
Instructions
- Start by cooking the rice according to the package instructions and setting it aside. Preheat your oven to 375°F.
- In a large, deep, oven-safe skillet (around 12 inches), warm up the olive oil over medium heat. Add the diced onion and let it cook for about 5 minutes, until it starts to soften. Season with a pinch of salt and pepper, then add the minced garlic and cook for just another minute. Once it’s all fragrant, take the skillet off the heat.
- In a big mixing bowl, toss in the cooked onion, rice, grated sweet potatoes, chopped broccoli, a sprinkle of onion powder, garlic powder, black pepper, and the beaten eggs. Give it all a good mix so everything’s nicely combined.
- Fold in 1 1/2 cups of the cheddar cheese and 1/2 cup of the Parmesan. Transfer this mixture back into the same skillet, pressing it down gently to compact it a bit.
- Bake the mixture in the preheated oven for 15 minutes. Take it out, sprinkle the top with paprika, and add the rest of the cheddar and Parmesan for that extra cheesy finish. Bake for another 15 minutes, until the top is melted and golden.
- Once it’s done, let it cool for a few minutes, then slice and serve. It’s great with a little Dijon mustard or your favorite dipping sauce on the side!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
