Cheesy Broccoli & Rice Casserole

By Dunjab

This cheesy broccoli & rice casserole is the perfect side dish to compliment almost any dinner, or makes a great light supper with a side salad and some good bread.

Ingredients

• 2 slices bread, torn into chunks
• 1 onion, minced
• 3/4 cup Parmigiano, grated
• 1 1/4 cups long grain white rice
• 4 tablespoons unsalted butter, melted
• 4 stock stock, vegetable or chicken
• 2 tablespoons unsalted butter, chilled
• 1 1/4 cup half-and-half
• 1 garlic clove
• 1 teaspoon salt
• 1 large bunch broccoli, cut into florets, stems trimmed and chopped
• 2 cups sharp cheddar, grated
• 1/8 teaspoon smoked paprika

Details

Servings 4
Preparation time 15mins
Cooking time 35mins

Preparation

Step 1

Preheat oven to 400˚F.

Add the bread, 1/4 cup of Parmigiano, garlic and the melted butter to a food processor. Pulse until coarsely ground. Set aside.

Steam florets until bright green and tender, about 2-4 minutes (this can be done in a microwave). In a Dutch oven, melt the remaining 2 tablespoons of butter, add onions and broccoli stems and cook until soft, 8 to 10 minutes. Add rice and cook, stirring often until rice is translucent, about 1 minute.

Stir in broth, half-and-half and salt and bring to a boil. Reduce to simmer and cook, stirring often, until rice is tender, about 20 to 25 minutes. Remove heat and stir in cheddar, cayenne, remaining Parmigiano and florets. Grease a 13 by 9-inch baking dish and pour in mixture, top with bread-crumb mixture and bake until golden brown, about 15 minutes. Cool for 5 minutes and serve.