Broccoli Cheese & Rice Casserole |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 15 |
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This is my daughter's favorite dish for Thanksgiving. I use a medium grain rice. I updated this recipe making the sauce instead of using canned soups Ingredients:
4 cups fresh broccoli, chopped |
3 tablespoons butter |
2 cups cooked rice, packed cups |
1 cup onion, chopped |
1/4 cup celery, diced |
1 cup mushroom, chopped |
3 tablespoons flour |
1 1/2 cups cheddar cheese, grated |
1 1/2 cups cream |
1/2 cup milk |
1/2 cup chicken broth |
1/2 teaspoon dried basil |
1/4 teaspoon dried thyme |
1 teaspoon dried parsley |
tabasco sauce |
1/4 cup seasoned bread crumbs |
salt and pepper |
Directions:
1. Preheat oven to 350 degrees. Grease 9 x 13 pan.
2. Saute onion and celery in butter in a large skillet over medium heat till clear. Add mushrooms and saute till soft.
3. Add flour to skillet and stir to make a blond colored roux. Slowly add cream and milk, stirring to incorporate well. Using a whisk makes this quicker. Add basil, thyme and parsley and salt & pepper to taste. Cook over medium heat until thickened.
4. Meanwhile, blanch the broccoli by adding it to a pot of boiling water for no more than 2 minutes. This keeps the bright green color.
5. In a large bowl, mix broccoli, rice, onion & mushrooms sauce, & cheese. Add chicken broth if mixture seems dry. Season with salt and pepper and Tabasco sauce to taste.
6. Pour into greased casserole dish. Cover with bread crumbs.
7. Bake 30-45 minutes at 350 degrees until bubbly all the way through.
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