Recipe 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!
Top Review by 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!
- 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 See How It's Made
- Adjust the oven rack to the middle position and preheat the oven to 400 degrees. Grease a 13 by 9-inch baking dish.
- 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.
- 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.
- 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,.
- 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.
- (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.).