Wild Rice Cheddar Broccoli Bake

Submitted by Dancer

• Ingredients: 11
• Serves: 8

ingredients

• 1⁄4 cup butter or 1/4 cup margarine
• 1⁄4 cup all-purpose flour
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon white pepper
• 2 cups milk
• 1 cup Sargento. ChefStyle Cheddar Cheese, Shredded (4 oz.)
• 3 cups wild rice, cooked (prepare in advance and refrigerate)
• 1 (16 ounce) package frozen broccoli with red peppers, thawed
• 1⁄4 cup onion, chopped
• 1⁄4 cup dry breadcrumbs
• 1 tablespoon butter or 1 tablespoon margarine

directions

1. In large saucepan, melt butter; add flour, salt and pepper.
2. Cook, stirring until mixture bubbles.
3. Add milk, stirring constantly, until mixture comes to a boil and thickens.
4. Boil 1 to 2 minutes.
5. Remove from heat. Stir in cheese until melted.
6. Combine cooked wild rice, broccoli, onion and cheese sauce. Turn into lightly greased 2-qt. casserole. In small bowl, combine bread crumbs and butter; sprinkle over top.
7. Bake at 3500F 30 to 35 minutes, or until hot and bubbly.
8. Note: Wild rice can be cooked a day or more in advance and refrigerated.

Reviews

[thesloan3]

I made this for Thanksgiving, everyone loved it. 3 people asked for the recipe.

 

[FoodBooksSangria]

5 stars--I have made this several times and it has become a favorite. I wasn't able to find broccoli with red peppers, so I use plain frozen broccoli and add a drained 4-oz. jar of pimientos. This casserole can be assembled ahead of time and refrigerated until later baking. After baking, it freezes well. Thanks, Dancer!

 

[I Cook Therefore I]

As far as taste goes I would give this a four star rating, BUT I felt really good about making and eating it because I used whole grain wild rice, which is much better for you than the white rice traditionally used in this dish. For that reason I give this recipe five stars. It's worth it to sub the wild rice because you don't feel so bad about having that second helping. Thanks for sharing!