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    You are in: Home / Recipes / Broccoli, Cheese & Rice Casserole Recipe
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    Broccoli, Cheese & Rice Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    1 hr

    20 mins

    Alan in SW Florida's Note:

    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!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 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. 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. 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. 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. 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.).

    Ratings & Reviews:

    • on February 27, 2011

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 26, 2011

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 03, 2010

      55

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

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Broccoli, Cheese & Rice Casserole

    Serving Size: 1 (262 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 436.2
     
    Calories from Fat 228
    52%
    Total Fat 25.3 g
    38%
    Saturated Fat 15.4 g
    77%
    Cholesterol 71.3 mg
    23%
    Sodium 660.2 mg
    27%
    Total Carbohydrate 36.4 g
    12%
    Dietary Fiber 2.7 g
    11%
    Sugars 2.6 g
    10%
    Protein 17.5 g
    35%

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