Creamy Broccoli Rice Casserole

10/12/2024

Prep Time: 20 Min
Cook Time: 1 Hour 10 Min (approx)

Yields: 4 + Servings

What You Need

4+ C Broccoli Florets ( 1 Large Head Broccoli)
1/4 C Unsalted Butter
Drizzle EVOO
3 cloves Garlic, crushed & minced
1/2 Tsp. Red Pepper Flakes
1 Yellow Onion, diced
2 Heaping Tbsp. All Purp. Flour
1 C Whipping Cream, room temperature
2/3 C 2% Milk, room temperature
1 Tsp. Dry Mustard Powder
Few Dashes Nutmeg
Pinch Cayenne Pepper
1 1/4 C Extra Old White Cheddar, shredded
1 C Marble Cheddar, shredded
1/4 C Grana Padano, shredded
1/4 C Full Fat Cream Cheese, room temperature
2 C Cooked Brown Rice
1/2 Tsp. + Himalayan Salt
Cracked Pepper
TOPPING - 2 Tbsp. Unsalted Butter, Couple Handfuls Ritz Crackers, crushed in to crumbles

Bring a large pot of salted water to a boil. Drop in the broccoli florets and let them cook until bright and vibrant. 2 - 3 minutes. Strain to an ice bath and once cooled, strain again and set aside.
In the meantime, begin heating the butter, drizzle of EVOO, garlic, and pepper flakes, in a large non-stick set to just about medium. Once heated, stir and let everything sizzle together for about a minute. Add the onion along with a good pinch of both salt & pepper, stir, and let the onions cook 7 - 10 minutes until softened. Stir in the flour and let the roux / onions bubble away for 2 minutes, stirring as needed. We want to cook out the raw flour flavour without browning or colouring the roux.

Whisk in the milk / cream, making sure to break up any clusters of roux & onion. Once the mixture starts to bubble away, reduce the heat to medium low, season with the 1/2 tsp. salt, mustard, nutmeg, and cayenne, and simmer for approximately 8 minutes until thick and creamy. Turn off the heat and start folding in the cheeses in batches until melty and combined, reserving a tiny bit to sprinkle on top. At this point, taste the sauce and adjust the salt if desired.
Fold in the cooked rice & broccoli until everything is creamy and combined. Don't worry if the mixture looks thick as it will bake up beautifully. Transfer this to a greased 7" x 11" baking dish.
Preheat oven to 350 F
Quickly melt two tablespoons of butter. Crush up a couple handfuls of Ritz crackers in a ziplock and once the butter is melted, pour it directly in to the ziplock and use your hands to work the crumbs & butter together from outside the ziplock. Sprinkle reserved cheese on the casserole followed by the buttery Ritz crumbs.
Bake uncovered 40 - 45 minutes until crumbs are golden and casserole is bubbly and fab. Carefully remove to a wire cooling rack and let cool 5 - 10 minutes before serving. ENJOY!