Cheesy Broccoli and Rice Casserole
By America's Test KitchenPublished on November 6, 2011
Time
1 hour
Yield
Serves 8 to 10
Ingredients
2 slices hearty white sandwich bread, torn into pieces¾ cup grated Parmesan cheese 4 tablespoons unsalted butter, melted; plus 2 tablespoons, chilled1 garlic clove, minced2 pounds broccoli, florets cut into 1-inch pieces, stems peeled and chopped1 onion, chopped fine1 ¼ cups long grain white rice 4 cups low-sodium chicken broth 1 ¼ cups half-and-half 1 teaspoon salt 2 cups shredded extra-sharp cheddar cheese ⅛ teaspoon cayenne pepper
Before You Begin
Three to four medium heads of broccoli will yield roughly 2 pounds.
Instructions
- 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.
Time
1 hourYield
Serves 8 to 10Ingredients
2 slices hearty white sandwich bread, torn into pieces
¾ 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 ¼ cups long grain white rice
4 cups low-sodium chicken broth
1 ¼ cups half-and-half
1 teaspoon salt
2 cups shredded extra-sharp cheddar cheese
⅛ teaspoon cayenne pepper
Test Kitchen Techniques
Ingredients
2 slices hearty white sandwich bread, torn into pieces
¾ 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 ¼ cups long grain white rice
4 cups low-sodium chicken broth
1 ¼ cups half-and-half
1 teaspoon salt
2 cups shredded extra-sharp cheddar cheese
⅛ teaspoon cayenne pepper
Test Kitchen Techniques
Ingredients
2 slices hearty white sandwich bread, torn into pieces
¾ 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 ¼ cups long grain white rice
4 cups low-sodium chicken broth
1 ¼ cups half-and-half
1 teaspoon salt
2 cups shredded extra-sharp cheddar cheese
⅛ teaspoon cayenne pepper
Test Kitchen Techniques
Why This Recipe Works
Instead of canned soup, we used half-and-half cut with a bit of chicken broth in our Cheesy Broccoli and Rice Casserole. We also added extra-sharp cheddar and nutty Parmesan cheese. To maximize the broccoli flavor, we used both the stalks and the florets. Since the stalks took longer to cook than florets, we sautéed chopped stalks in butter with onion, then added the rice and liquids. At first the starch released from the rice overthickened the sauce, but when we eliminated flour we found the natural starch from the rice was enough. 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.
Before You Begin
Three to four medium heads of broccoli will yield roughly 2 pounds.
Instructions
- 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.
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