Broccoli, Cheese & Rice Casserole

Submitted by Alan in SW Florida

"This isn't the typical back-of-the-can recipe...No gooey condensed soup, no lifeless frozen broccoli, no sit-on-your-shelf-forever "cheese product". This is an irresistible casserole...delicious for a weeknight supper or worthy of a dinner party. It is wonderful served along with most anything...chicken, ham, beef, pork chops, whatever!"

 

• Ready In: 1hr 20mins
• Ingredients: 13
• Serves: 8-10

ingredients

• 2 slices good-quality white bread, torn into pieces
• 1 1⁄2 ounces parmesan cheese, grated (about 3/4 cup)
• 4 tablespoons unsalted butter, melted (1/2 stick)
• 2 tablespoons unsalted butter, chilled (1/4 stick)
• 1 garlic clove, minced
• 1 large bunch broccoli, florets cut into 1-inch pieces and stems trimmed and chopped (about 2 pounds)
• 1 medium onion, minced (about 1 cup)
• 1 1⁄4 cups long-grain white rice
• 4 cups store-bought low sodium chicken broth
• 1 1⁄4 cups half-and-half
• 1 teaspoon salt
• 8 ounces extra-sharp cheddar cheese, shredded (about 2 cups)
• 1⁄8 teaspoon cayenne pepper (red pepper)

directions

1. Adjust the oven rack to the middle position and preheat the oven to 400 degrees. Grease a 13 by 9-inch baking dish.
2. Place the bread, 1/4 cup of the Parmesan cheese, the melted butter, and the minced garlic into a food processor and pulse until coarsely ground, about 10 pulses; set aside.
3. Place the broccoli florets in a large microwave-safe bowl, cover tightly with plastic wrap, and cook on high power until bright green and tender, 3 to 4 minutes (take care Not to overcook the broccoli florets); set aside.
4. Melt the remaining 2 tablespoons of chilled butter in a Dutch oven or large heavy pot over medium heat. Add the onions and broccoli stems and cook until softened, 8 to 10 minutes. Add the rice and cook, stirring constantly, until the rice is translucent, about 1 minute. Stir in the chicken broth, half-and-half, and salt, and bring to a boil. Reduce the heat to medium-low and cook, covered, stirring often, until the rice is tender, about 25 minutes. Remove from the heat and stir in the cheddar cheese, cayenne, the remaining 1/2 cup of Parmesan, and the broccoli florets,.
5. Pour the mixture into the prepared baking dish and top with the bread crumb mixture, Bake until the sauce is bubbling around the edges and the top is golden brown, about 15 minutes. Cool for 5 minutes and serve.
6. (The filling can be prepared, placed into the greased baking dish, covered with plastic wrap, and refrigerated for up to 1 day. However, refrigerate the topping separately. Bring the filling to room temperature before topping with the bread crumbs and bake as directed.).

Reviews

[Kiss The Cook]

This was a great recipe! We are trying to eat healthier at our house and don't want to use the canned, processed foods like cream of ? and processed cheese, so this was a great recipe for us. The only changes I made were to use brown rice instead of white, and instead of the plain cheddar and cayenne, I used a Habanero cheddar and omitted the cayenne. It was quite awesome! Thanks, Alan, I will make this again. And by the way, I am just across the Okeechobee from you!

 

[Messy44]

This was really good. Made for a Christmas gathering. Thanks. Update: froze leftovers in 2 cup increments and used for making crock pot broccoli cheese rice soup. Just added some chicken broth, a bit more broccoli and some Campbell's broccoli cheese soup. Really nice!

 

[canewsam]

This was terrific! Thanks for the recipe without cream of whatever soup. Happy Holidays.

 

[lolablitz]

Wow! This was the best casserole I've made to date! Thank you, Alan!!! I used 2 cloves of garlic bc I am in love with it, subbed whole milk for the half-and-half and used about a cup of Sargento's Authentic Mexican blend cheese. I really think the cheese added a wonderful flavor and will use it in this recipe again. I was considering making a simpler recipe, but If you think about it this one isn't so bad because you'll have to cook your rice and broccoli in any recipe anyways AND it is SO worth it to make this one! I also wanted to tip future cooks- I think I over-cooked the broccoli because I left it covered in the microwave while putting the rest of it together. The amazing flavors made up for it, but next time I think I'll transfer the cooked broccoli to the pyrex right after zapping them in the micro. Thanks again for the awesome recipe!!!<br/>UPDATE: I made this with extra-sharp cheddar and I think it's better with the Authentic Mexican blend cheese. Next time I might add some mont jack or the blend to liven it up. I also found you can cut the prep time by sauteeing the onions/stems first and then prepping everything else while they cook.

 

[LittlecookCoventry]

sounds good, I'd probably chuck muchrooms in too though