Broccoli and Wild Rice Casserole
Creamy, comforting, and packed with wholesome ingredients, this Broccoli and Wild Rice Casserole is the ultimate crowd-pleasing dinner or side dish. Featuring nutty wild rice, tender broccoli florets, and a velvety homemade cheese sauce, this recipe is a perfect balance of flavor and texture. A crispy, golden panko breadcrumb topping adds the perfect crunch, making every bite irresistibly satisfying. With simple preparation techniques like making a roux and blanching the broccoli, this casserole is both beginner-friendly and impressive. Whether you're serving it as a hearty holiday side dish or a cozy weeknight meal, this savory bake is sure to become a family favorite.
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Recipe Information
Ingredients
- 1 cup wild rice
- 2.5 cups water
- 4 cups broccoli florets
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 0.5 cup panko breadcrumbs
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set aside.
Rinse the wild rice thoroughly under cold water. Combine the rice and 2.5 cups of water in a medium-sized saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 35-40 minutes, or until the rice is tender and the water is absorbed. Fluff with a fork and set aside.
While the rice cooks, prepare the broccoli. Bring a large pot of water to a boil and blanch the broccoli florets for 2-3 minutes, until they are bright green and tender-crisp. Drain immediately and transfer the broccoli to a bowl of ice water to stop the cooking process. Drain again and set aside.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes until the mixture is golden and bubbly, making a roux.
Gradually pour in the milk and chicken broth while whisking to avoid lumps. Continue to cook, stirring frequently, until the sauce thickens, about 5-7 minutes.
Stir in garlic powder, onion powder, salt, and black pepper. Remove the sauce from the heat and stir in 1.5 cups of shredded cheddar cheese until melted and smooth.
In a large mixing bowl, combine the cooked wild rice, blanched broccoli, and cheese sauce. Mix until everything is evenly coated.
Transfer the mixture to the prepared casserole dish and spread it out evenly.
In a small bowl, mix the panko breadcrumbs with olive oil. Sprinkle the breadcrumb mixture evenly over the top of the casserole. Then sprinkle the remaining 0.5 cup of shredded cheddar cheese on top.
Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
Remove from the oven and let the casserole rest for 5 minutes before serving. Garnish with additional cheese or fresh herbs, if desired. Enjoy!
Nutrition Facts
Calories |
374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 30% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 790 mg | 34% | |
| Total Carbohydrate | 26.4 g | 10% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 6.0 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 418 mg | 32% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 206 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
