The Humpherys Family

Cheesy Broccoli and Rice Casserole

Recipe Added:  11/24/2011
2 slices white sandwich bread, torn
3/4 cup grated Parmesan cheese
4 Tbsp butter, melted + 2 Tbsp cold
1 garlic clove, minced
3-4 heads broccoli, chopped
1 onion, finely chopped
 1 1/4 cups long grain white rice
4 cups chicken broth
1 1/4 cups half-and-half
1 tsp salt
2 cups shredded Cheddar cheese
1/8 tsp cayenne pepper
Adjust oven rack to middle position and heat the oven to 400 degrees. Grease a 9x13-inch baking dish. Pulse bread, 1/4 cup Parmesan cheese and butter, melted in a food processor until coarsely ground. Add garlic. Set aside.

Microwave broccoli florets, covered, in a large bowl until bright green and tender, 2 to 3 minutes (no need to add water). Be careful not to overcook or they will become soggy and discolored. Melt remaining butter in a large pot over medium heat. Cook onion 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 a boil. Reduce heat to medium-low and cook, stirring often, until rice is tender, 20 to 25 minutes. Off the heat, stir in Cheddar cheese, cayenne, remaining Parmesan and broccoli florets.

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