Cheesy Broccoli and Wild Rice Casserole
Layers of flavor, from the cracker crumb and almond topping to the cheesy broccoli and rice filling this side dish is delectable perfection.
Equipment
- 11 x 7 baking dish needed 9x13 works as well
Ingredients
- 4 cups broccoli florets blanched
- 1 cup wild rice
- 2 1/2 cups chicken broth
- 1 teaspoon bouillon
mushroom sauce
- 8 ounces white button mushrooms sliced
- 1 cup chopped red onion
- 4 tablespoons butter
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried Rosemary
- 1/2 teaspoon celery salt
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1/4 teaspoon garlic powder
- 3 tablespoons flour
- 2 cups milk
- 1 cup shredded sharp cheddar cheese
- 1/4 cup shredded Parmesan cheese
- 1 4 ounce jar pimentos drained
cracker crumb topping
- 1 sleeve Ritz crackers
- 1 cup sliced almonds
- 4 tablespoons butter melted
Instructions
preheat oven to 350°
- Blanch broccoli and set aside.
- In a medium sauce pan combine chicken broth, bouillon, and wild rice bring to a boil turn heat down to low, cover pan and cook for 1 hour.
- Melt butter in a large skillet add mushrooms and onions to the melted butter sauté on medium-low heat for five minutes or until onions and mushrooms become tender and start to caramelize. Add seasonings (thyme, rosemary, garlic powder, celery salt, salt, & pepper) and stir to combine. Sprinkle flour over onions and mushroom mixture stir to coat and then slowly add milk stirring as you go. Continue to stir and cook until sauce becomes a smooth consistency and starts to bubble. Remove from heat.
- Add cheeses to the hot mushroom sauce and stir to combine.
- Add broccoli, rice, and drained pimentos to the sauce and stir. Taste. Add salt and pepper if needed. Pour into an ungreased 11x 7 baking dish.
- Place one sleeve of Ritz crackers in a zip-loc bag, zip to seal and roll a rolling pin over the crackers to crush them, open bag and add sliced almonds and melted butter, reseal and shake to combine. Spread topping evenly over cheesy broccoli and wild rice casserole and bake in a 350 degree oven for 30 minutes.
Notes
Make-ahead Note: After step 5 you can place casserole in refrigerator for up to 2 days before finishing with cracker topping and baking. This casserole can also be made and placed in freezer for up to 3 months before thawing, adding the topping and baking.
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