Tuesday, March 26, 2013
The Best Cheesy Broccoli and Rice Casserole (No canned Soup!)
Adapted from Mel's Kitchen Cafe (which she adapted from Cook's Country)
2/3 cup Panko bread crumbs
3 tablespoons melted butter
1/4 cup freshly shredded Parmesan cheese
1 clove garlic, minced
2 pounds broccoli- (about 3-4 heads), florets cut into 1 inch pieces and stems chopped
2 tablespoons butter
1 medium onion, finely diced
1 1/4 cups long grain white rice
4 cups low-sodium chicken broth
1 1/4 cups half and half
3/4 teaspoon salt
about 1/4 teaspoon black pepper (subbed for 1/8 tea. cayenne pepper)
2 cups shredded extra sharp cheddar cheese
1/2 cup shredded Parmesan cheese
1. Place oven rack in center position and preheat oven to 400 degrees. Grease a 9x13 inch baking dish. In a small bowl combine the panko crumbs, melted butter, 1/2 cup grated Parmesan and garlic. Set aside.
2. Microwave broccoli florets (save stems for later), covered in a large bowl until bright green and tender, 2-3 minutes. Be careful to not overcook. Melt the 2 tablespoons butter in a large pot over medium heat. Cook onion and broccoli stems until softened and tender, about 8-10 minutes. Add rice and cook stirring, about 1 minute. Stir in broth and half and half and bring to a boil. Reduce heat to medium-low and cook until rice is tender. Be sure to stir rice often. Cook for 20-25 minutes. Off heat, stir in the salt, pepper, cheddar and Parmesan cheeses, and the broccoli florets. Pour the mixture into the prepared baking pan. Top with the reserved panko crumb mixture and bake until the sauce is bubbly and the top is golden, about 15 minutes. Cool 5 minutes. Serve and enjoy!
Note: This dish can be prepared ahead of time. Follow recipe instructions. After pouring the mixture into the baking dish, cover it with plastic wrap and refrigerate up to 8 hours. Store the crumb mixture in a separate container in fridge. Before baking, sprinkle the crumbs on top of casserole. Bake at 375 degrees for 25-30 minutes until hot and bubbly.