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Cheesy Broccoli and Rice Casserole




Source of Recipe


Cook's Country


Recipe Introduction


Cheesy Broccoli and Rice Casserole
Recipes using condensed soup and frozen broccoli may move products off supermarket shelves, but they turn this dish into a gluey mess. We set out to revive what ought to be an irresistible casserole. Here’s what we discovered:

Test Kitchen Discoveries

Instead of canned soup, we used half-and-half cut with a bit of chicken broth to add flavor. We also added extra-sharp cheddar and nutty Parmesan.
To maximize broccoli flavor, we used both the stalks and the florets. Since stalks take longer to cook than florets, we sautéed chopped stalks in butter with onion, then added rice and liquids.
Because the starch released from the rice overthickened the sauce, we eliminated flour as a thickener altogether; the natural starch from rice was enough.
We precooked the broccoli florets in the microwave and stirred them into the casserole right before baking.
Wanting something fresher and more substantial as a topping than just cheese or canned fried onions, we made garlicky, fresh bread crumbs enriched with Parmesan. This topping baked up brown and crisp, and added a final layer of flavor and texture.

Serves 8 to 10

Three to four medium heads of broccoli will yield roughly 2 pounds.






Recipe Link: http://cookscountry.com

List of Ingredients




2 slices hearty white sandwich bread , torn into pieces
3/4 cup grated Parmesan cheese
4 tablespoons unsalted butter , melted; plus 2 tablespoons, chilled
1 garlic clove , minced
2 pounds broccoli , florets cut into 1-inch pieces, stems peeled and chopped
1 onion , chopped fine
1 1/4 cups long grain white rice
4 cups low-sodium chicken broth
1 1/4 cups half-and-half
1 teaspoon salt
2 cups shredded extra-sharp cheddar cheese
1/8 teaspoon cayenne pepper


Recipe



PREPARE TOPPING Adjust oven rack to middle position and heat oven to 400 degrees. Grease 13- by 9-inch baking dish. Pulse bread, ¼ cup Parmesan, and melted butter in food processor until coarsely ground. Add garlic

MAKE FILLING Microwave broccoli florets, covered, in large bowl until bright green and tender, 2 to 4 minutes; set aside. Melt remaining butter in Dutch oven over medium heat. Cook onion and broccoli stems until softened, 8 to 10 minutes. Add rice and cook, stirring constantly, until rice is translucent, about 1 minute. Stir in broth, half-and-half, and salt and bring to boil. Reduce heat to medium-low and cook, stirring often, until rice is tender, 20 to 25 minutes. Off heat, stir in cheddar, cayenne, remaining Parmesan, and broccoli florets.

TOP AND BAKE Pour mixture into prepared baking dish and top with bread crumb mixture. Bake until sauce is bubbling around edges and top is golden brown, about 15 minutes. Cool 5 minutes. Serve.

MAKE AHEAD Filling can be prepared, placed in greased baking dish, covered with plastic wrap, and refrigerated for 1 day. Refrigerate topping separately. Bring filling to room temperature before adding bread crumbs and baking as directed.