Cook The Book: Broccoli, Rice And Cheddar Casserole

Name: Cook The Book: Broccoli, Rice And Cheddar Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 heads broccoli; 4 cups My Cream of Mushroom Soup (recipe follows); 12 ounces sharp Cheddar cheese, grated (white Colby Cheddar works well, too); 1/2 medium white onion, very thinly sliced; 2 cups cooked rice; 1 bunch scallions (white and green parts), finely chopped; Pinch of salt and pepper; 1/4 cup grated Parmesan cheese; 1 tablespoon butter, melted; 1/2 cup panko (Japanese bread crumbs); 1/2 pound shiitake or cremini mushrooms, stemmed; 6 tablespoons (3/4 a stick) butter; 1 medium onion, finely chopped; 2 teaspoons salt; 1 teaspoon ground black pepper; 1 tablespoon chopped fresh thyme, or 1/4 teaspoon dried thyme; 2 1/2 cups chicken broth; 1/2 cup all-purpose flour; 1/8 teaspoon nutmeg; 2 1/2 cups heavy cream

Servings: persons

2 heads broccoli
4 cups My Cream of Mushroom Soup (recipe follows)
12 ounces sharp Cheddar cheese, grated (white Colby Cheddar works well, too)
1/2 medium white onion, very thinly sliced
2 cups cooked rice
1 bunch scallions (white and green parts), finely chopped
Pinch of salt and pepper
1/4 cup grated Parmesan cheese
1 tablespoon butter, melted
1/2 cup panko (Japanese bread crumbs)
1/2 pound shiitake or cremini mushrooms, stemmed
6 tablespoons (3/4 a stick) butter
1 medium onion, finely chopped
2 teaspoons salt
1 teaspoon ground black pepper
1 tablespoon chopped fresh thyme, or 1/4 teaspoon dried thyme
2 1/2 cups chicken broth
1/2 cup all-purpose flour
1/8 teaspoon nutmeg
2 1/2 cups heavy cream

1
Preheat the oven to 375u00b0F. Butter an 8 x 10-inch baking dish.
2
Gently warm the mushroom soup in a sauce pan over low heat.
3
Using a wooden spoon or spatula, combine the broccoli, Cheddar cheese, sliced onion, rice, scallions, salt and pepper, soup and half of the Parmesan in a large mixing bowl.
4
In a small bowl, combine the melted butter and bread crumbs. Transfer the broccoli-rice mix to the baking dish and spread evenly. Sprinkle the remaining Parmesan over the top and then sprinkle the bread crumbs over the cheese. Bake the casserole, uncovered, for 20 minutes. Raise the heat to 425u00b0F and cook 5 more minutes, to brown the top if it has not browned already. The sides of the casserole should be bubbling gently.
5
Let the casserole stand for 10 to 15 minutes before serving.
6
Real Cajun
7
Thinly slice the mushrooms then finely chop the slices.
8
Add the onion, salt, pepper, thyme, and cook 5 minutes more, until the onion is soft. Add the chicken broth, bring to a boil, reduce heat to medium, and reduce the liquid by at least two-thirds over medium heat-there should only be about 3/4 cup of liquid left in the pan.
9
Transfer the liquid to a medium saucepan. Add the remaining 4 tablespoons of butter and gently stir over medium heat until melted. Whisk in the flour and the nutmeg. Stir for 2 minutes and add the cream. Cook over low heat for 7 minutes, then let cool.

1955

kcal

Calories

111

Fat

139

Carbs

104

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 heads broccoli, 4 cups My Cream of Mushroom Soup (recipe follows), 12 ounces sharp Cheddar cheese, grated (white Colby Cheddar works well, too), 1/2 medium white onion, very thinly sliced, and more.

Yes, Cook The Book: Broccoli, Rice And Cheddar Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!