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Brocolli and Wild Rice Casserole

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Main Course

Ingredients
  

  • 2 cups wild rice (one 16oz package) uncooked
  • 4 cups chicken or vegetable broth
  • 4 tablespoons 1/2 stick unsalted butter
  • ½ small yellow onion diced
  • 3 garlic cloves minced
  • 1 T all-purpose flour
  • 1 cup milk
  • Cooking Spray
  • 4 oz cream cheese
  • 8 oz sharp Cheddar cheese grated (about 2 cups)
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1 tsp ground black pepper
  • 4 cups broccoli florets about 1 head, steamed until tender
  • 1 cup shredded chicken optional

Instructions
 

  • In a medium saucepan, combine the wild rice mix and 3 cups of the chicken broth. Bring to a boil over medium heat, cover, reduce the heat to medium-low, and cook until the rice is tender and the broth is absorbed, about 30 minutes
  • Meanwhile, in a large saucepan, melt the butter over medium heat. Add the onion and garlic and sauté until fragrant and slightly browned, about 3 minutes.
  • Sprinkle the flour and cook for 2 minutes to make a roux. Slowly stir in the milk and remaining 1 cup broth and stir until smooth and starting to thicken.
  • Preheat the oven to 350 °F degrees. Spray a 9x13 inch baking dish with cooking spray.
  • Add the cream cheese and 1 cup of the cheddar to the roux and stir until the cheese is melted. Add the garlic salt, salt, pepper, broccoli, and cooked wild rice and stir until well combined.
  • Pour the broccoli mixture into the prepared baking dish and top with the remaining 1 cup cheddar. Bake until the cheese is melted and bubbling, 15 to 20 minutes. If you want a browned top, broil the casserole for up to 5 minutes, watching it carefully.
  • Store in an airtight container in the refrigerator for up to 5 days.
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