Cheesy Broccoli and Wild Rice Casserole

This side dish is full of surprises. Under the crunchy almond and cracker topping, there is a casserole full of textures and flavors that will have you going back for seconds and hoping there are leftovers for tomorrow!

Why I love this side dish so much

I love a good old-fashioned mushroom soup-laden side dish just as much as the next guy (case in point); however, when I asked my sister for this recipe that I remembered my mom making but had never made myself, and saw the ingredients I knew this side dish could us a make-over! Don’t get me wrong, I love mayonnaise and mushroom soup just as much as the next guy, but I was sure I could up the savory deliciousness by making a homemade cheesy mushroom sauce full of herbs!  The Holidays are right around the corner, and if you ask me, there can never be enough side dishes on the table!  So you had better add Cheesy Broccoli and Wild Rice Casserole to your list!!

This side dish will pair nicely with roast turkey, chicken, or Cornish game hens; it would also be a nice addition to a prime rib or beef tenderloin dinner.  I’m pretty sure you can’t go wrong with this tasty dish.  BONUS: You can make this recipe ahead of time and save time. The leftovers make a heavenly lunch! Wild rice, broccoli, pimentos for a splash of color all tossed in a savory mushroom cheese sauce and topped with a buttery almond and cracker topping and baked to bubbling crispy perfection!  I’m going to dare say this will be the new favorite side dish for your holiday table or your next potluck!

Cheesy Broccoli and Wild Rice Casserole

Sheila

Wild rice, broccoli, pimentos for a splash of color all tossed in a savory mushroom cheese sauce and topped with a buttery almond and cracker topping

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Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Sides

Cuisine American

Servings 8 servings

Calories 433 kcal

Equipment

• 11 x 7 baking dish needed 9×13 works as well

Ingredients

  

1x2x3x

• 4 cups broccoli florets blanched
• 1 cup wild rice
• 2 1/2 cups chicken broth
• 1 teaspoon bouillon I use better than bouillon chicken

mushroom sauce

• 8 ounces white button mushrooms sliced
• 1 cup chopped red onion
• 4 tbsp butter
• 1/2 tsp dried thyme
• 1/2 tsp dried Rosemary
• 1/2 tsp celery salt
• 1/2 tsp salt
• 1/2 tsp fresh ground pepper
• 1/4 tsp garlic powder
• 3 tbsp flour
• 2 cups milk
• 1 cup shredded sharp cheddar cheese
• 1/4 cup shredded Parmesan cheese
• 4 ounce jar pimentos drained

cracker crumb topping

• 1 sleeve Ritz crackers
• 1 cup sliced almonds
• 4 tbsp butter melted

Instructions

 

preheat oven to 350°

• Blanch broccoli and set aside. Directions for how to blanch in notes section below.
• In a medium sauce pan combine chicken broth, bouillon, and wild rice bring to a boil turn heat down as low as it will go, 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.

Blanching: Bring a pot of water to a boil add a teaspoon or two of salt.  Have a boil of ice water ready to plunge broccoli into.  Add broccoli florets to the boiling water allow them to cook for 2 minutes, and remove with a sieve or a slotted spoon to the ice bath.  After broccoli has cooled completely strain through a colander

Nutrition

Serving: 1cupCalories: 433kcalCarbohydrates: 37gProtein: 15gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 50mgSodium: 956mgPotassium: 512mgFiber: 5gSugar: 8gVitamin A: 290IUVitamin C: 41mgCalcium: 241mgIron: 2mg

Keyword broccoli, cheesey, side dish, vegetables

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Disclosure:  The United Dairy Industry of Michigan has compensated me for developing and sharing this recipe.  Thank you for supporting the brands that make it possible for Eat2gather to stay up and running. As always all thoughts are 100% my own!