I love a good casserole. Especially one made with good for you ingredients and that doesn’t contain canned soup. Like this one.
This requires a few steps to put together the different components — roasting broccoli, making a cream sauce, cooking rice. But, the end result is delicious and fresh tasting.
Whenever I make anything with broccoli, I usually roast it first. Sometimes with an amazing spice blend. Sometimes with just lemon. Roasting changes the flavor in an amazing way, and I’ll never go back to bland, steamed broccoli again. It’s an extra step, sure. But it’s one that is mostly hands off, so you can do it while you’re doing other things, and you’ll be glad you did later.
Once the components are done, putting this together is easy. Just mix it all up, top with some cheese, and bake. Perfect for a side dish or if you’re like me, just dinner.
Roasted Broccoli Wild Rice Casserole
Ingredients
Broccoli:
Sauce:
- 2 tablespoon butter
- 2 tablespoons flour
- 1 teaspoon ground mustard
- 1 pinch fresh grated nutmeg
- 1 cup whole milk
- 1 cup vegetable broth
- 1/2 cup grated white cheddar
- Sea salt and fresh ground pepper to taste
To put together:
- 3 cups cooked wild rice or brown rice
- 1/2 cup grated white cheddar
- 1/4 cup grated Parmigiano Reggiano
Instructions
- Preheat oven to 425 degrees F.
- Toss the broccoli with the oil and pinch of salt and pepper, lay on a baking sheet, and roast until tender and lightly charred, about 20-30 minutes. Remove from oven and turn heat down to 375.
- Make the sauce. Melt the butter in a heavy pot, add the flour and cook for 3-4 minutes. Add mustard and nutmeg.
- Whisk in the milk and the broth, and bring to a boil, continuously whisking.
- Turn off heat and stir in the cheese.
- Lightly butter a casserole dish and add the rice, sauce, and broccoli. Stir and sprinkle with cheddar and Parmigiano Reggiano.
- Bake for 20-30 minutes, until cheese is bubbly. Let cool slightly before serving.
