Cheesy Broccoli Rice Casserole

When I first started this journey of eating real food and not processed this was one recipe I wanted to have right away. Broccoli rice casserole is one of our favorites! I love to serve this because you get your greens and grains all in one dish. We don’t eat much casseroles but this one I make almost every week. It is one of my husband’s most requested.

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Even though you are not using cream of chicken soup this recipe is still very creamy. You sauté your vegetables and then simmer the rice the rice in half and half add fresh broccoli and cheese and bake in the oven with a buttery topping which makes this amazingly delicious. It does take a little more time than just dumping this can and that can but it is well worth it!

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The next couple of weeks I wanted to share with you some recipes that would be great for your Easter dinner! Have you already started to plan? If so, what are the recipes you like to grace your Easter table? I know that we will be having this cheesy broccoli rice casserole! These pictures do not do it justice because it tastes .so much better than it looks

Note: I do not use the stems but you are welcome to add it in with the onions and celery and cook until softened. Also, if broccoli is not in season and you use frozen just steam them in the bag.

Ingredients

2 slices of hearty bread, torn in pieces

3/4 cup of parmesan cheese

4 Tablespoons of butter, plus 4 Tablespoons chilled

1 garlic clove

1/2 cup of minced onion

1/2 cup of minced celery

2 pounds of broccoli ( about 3- 4 medium heads )  Florets cut into 1 inch pieces

1 1/4 cups of brown rice ( you can use white if you prefer )

4 cups of chicken broth

1 1/4 cups of half and half

1 teaspoon of salt

2 cups of shredded cheddar cheese ( sharp is the best for the true cheddar taste )

Directions

1. Adjust the oven rack to the middle position and heat oven to 400. Grease a 9×13 baking dish.

2. Pulse bread, 1/4 cup of parmesan cheese and melted butter in food processor. Add garlic and set aside for later.

3. Microwave broccoli florets ( steam them ) for 2 to 3 minutes until bright green and tender. Melt 4 tablespoons of butter in large pot over medium heat. Saute onions and celery until tender about 5 minutes. Add rice and stir constantly until the rice is translucent about 1 minute. Stir in chicken broth and half and half. Bring to a boil and then reduce heat to medium low and cook for 20 to 25 minutes stirring constantly. Brown rice will take longer about 15 to 20 minutes more.

4 Once rice is tender and take off the heat stir in the cheddar, remaining parmesan. and broccoli florets. Pour into prepared baking dish and top with the bread crumb mixture and bake for 15 minutes or until top is golden brown. Cool for 5 minutes and then serve.

Make ahead instructions: Follow the directions above and when you pour into the baking dish cover with plastic wrap and refrigerate up to 8 hours. Refrigerate bread crumb mixture separately. When ready to bake sprinkle bread crumbs on top and bake at 375 for 25 to 30 minutes.

Recipe source Fasebakery

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