Broccoli Cheese & Rice Casserole

READY IN: 1hr 15mins
Recipe by Good Cook Wanda

This is my daughter's favorite dish for Thanksgiving. I use a medium grain rice. I updated this recipe making the "sauce" instead of using canned soups

Top Review by Jeanniedbc

This was really good. I love all of the extra herbs and chunky vegetables! It's nice to get away from canned soups and cheeses. Thanks for posting!

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees. Grease 9 x 13 pan.
  2. Saute onion and celery in butter in a large skillet over medium heat till clear. Add mushrooms and saute till soft.
  3. Add flour to skillet and stir to make a blond colored roux. Slowly add cream and milk, stirring to incorporate well. Using a whisk makes this quicker. Add basil, thyme and parsley and salt & pepper to taste. Cook over medium heat until thickened.
  4. Meanwhile, blanch the broccoli by adding it to a pot of boiling water for no more than 2 minutes. This keeps the bright green color.
  5. In a large bowl, mix broccoli, rice, onion & mushrooms sauce, & cheese. Add chicken broth if mixture seems dry. Season with salt and pepper and Tabasco sauce to taste.
  6. Pour into greased casserole dish. Cover with bread crumbs.
  7. Bake 30-45 minutes at 350 degrees until bubbly all the way through.

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