BROCCOLI, CHEESE & RICE CASSEROLE

Broccoli, Cheese & Rice Casserole image

This isn't the typical back-of-the-can recipe...No gooey condensed soup, no lifeless frozen broccoli, no sit-on-your-shelf-forever "cheese product". This is an irresistible casserole...delicious for a weeknight supper or worthy of a dinner party. It is wonderful served along with most anything...chicken, ham, beef, pork chops, whatever!

Provided by Alan in SW Florida

Categories Long Grain Rice

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 13

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Ingredients

2 slices good-quality white bread, torn into pieces
1 1/2 ounces parmesan cheese, grated (about 3/4 cup)
4 tablespoons unsalted butter, melted (1/2 stick)
2 tablespoons unsalted butter, chilled (1/4 stick)
1 garlic clove, minced
1 large bunch broccoli, florets cut into 1-inch pieces and stems trimmed and chopped (about 2 pounds)
1 medium onion, minced (about 1 cup)
1 1/4 cups long-grain white rice
4 cups store-bought low sodium chicken broth
1 1/4 cups half-and-half
1 teaspoon salt
8 ounces extra-sharp cheddar cheese, shredded (about 2 cups)
1/8 teaspoon cayenne pepper (red pepper)

Steps:

Adjust the oven rack to the middle position and preheat the oven to 400 degrees. Grease a 13 by 9-inch baking dish.
Place the bread, 1/4 cup of the Parmesan cheese, the melted butter, and the minced garlic into a food processor and pulse until coarsely ground, about 10 pulses; set aside.
Place the broccoli florets in a large microwave-safe bowl, cover tightly with plastic wrap, and cook on high power until bright green and tender, 3 to 4 minutes (take care Not to overcook the broccoli florets); set aside.
Melt the remaining 2 tablespoons of chilled butter in a Dutch oven or large heavy pot over medium heat. Add the onions and broccoli stems and cook until softened, 8 to 10 minutes. Add the rice and cook, stirring constantly, until the rice is translucent, about 1 minute. Stir in the chicken broth, half-and-half, and salt, and bring to a boil. Reduce the heat to medium-low and cook, covered, stirring often, until the rice is tender, about 25 minutes. Remove from the heat and stir in the cheddar cheese, cayenne, the remaining 1/2 cup of Parmesan, and the broccoli florets,.
Pour the mixture into the prepared baking dish and top with the bread crumb mixture, Bake until the sauce is bubbling around the edges and the top is golden brown, about 15 minutes. Cool for 5 minutes and serve.
(The filling can be prepared, placed into the greased baking dish, covered with plastic wrap, and refrigerated for up to 1 day. However, refrigerate the topping separately. Bring the filling to room temperature before topping with the bread crumbs and bake as directed.).

Nutrition Facts : Calories 436.2, Fat 25.3, SaturatedFat 15.4, Cholesterol 71.4, Sodium 660.2, Carbohydrate 36.4, Fiber 2.8, Sugar 2.6, Protein 17.6