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Blogging Marathon# 38: Week 2/ Day 3

Theme: Gourmet Rice Dishes 

Dish: Broccoli Rice & Cheese Casserole

Today’s rice dish is a kid friendly dish that my 18 month old really enjoyed a lot. She loves broccoli and cheese, so this was a perfect dish for her to enjoy.

When my husband’s away traveling and when I have to cook for just me and the little one, I look for dishes that are both easy to make and kid friendly. Rice is cooked along with broccoli and cheese, then baked off in the oven to get the crispy crust.

I adapted the recipe from ‘Cook’s Illustrated‘. I used Jasmine rice, but any long grain rice can be used. I added a handful of green peas to the casserole because my daughter loves them too, but I think other veggies like peppers or zucchini can also be added to make this dish more wholesome and filling.

Print Recipe
Broccoli, Rice & Cheese Casserole Yum
Broccoli, Rice & Cheese Casserole
Course main course
Cuisine american
Prep Time 20 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
  • 1 cup Rice Long grain
  • 4 cups Broccoli - cut into florets
  • ½ cup Green Peas
  • 1 Onion - small, finely chopped
  • 3 Green onions - both white & green parts chopped
  • 2 cloves Garlic - finely minced
  • ½ tsp Red pepper flakes (optional)
  • ½ tsp Cayenne
  • 1 cup Milk (I used 2% milk)
  • 1 cup Cheddar Cheese Sharp - grated
  • 3 tbsps Parmesan Cheese
  • 2 Bread slices
  • ½ tsp Thyme Dried
  • to taste Salt
Course main course
Cuisine american
Prep Time 20 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
  • 1 cup Rice Long grain
  • 4 cups Broccoli - cut into florets
  • ½ cup Green Peas
  • 1 Onion - small, finely chopped
  • 3 Green onions - both white & green parts chopped
  • 2 cloves Garlic - finely minced
  • ½ tsp Red pepper flakes (optional)
  • ½ tsp Cayenne
  • 1 cup Milk (I used 2% milk)
  • 1 cup Cheddar Cheese Sharp - grated
  • 3 tbsps Parmesan Cheese
  • 2 Bread slices
  • ½ tsp Thyme Dried
  • to taste Salt
Broccoli, Rice & Cheese Casserole
Instructions
  1. Preheat the oven to 400°F. Lightly grease a 9" baking pan.
  2. Blend the bread slices along with 2tbsp parmesan cheese, dried thyme and 2tbsp melted butter. Set aside until ready to use.
  3. Microwave broccoli with litte water until crisp tender, about 3 minutes. Make sure not to overcook the broccoli. Set aside.
  4. Microwave green peas or boil until tender.
  5. Heat 2tbsp butter in a heavy bottomed pan; add red pepper flakes, onion, green onions and garlic cloves and cook till the onions are translucent.
  6. Next add the rice and saute for 2 minutes, stirring constantly.
  7. Add salt, 1 cup milk and 2cups of water or stock. Bring to a boil, lower the heat and cook covered for 15~20 minutes or until rice is cooked through.
  8. Turn off the heat and stir in Cheddar cheese, parmesan, cayenne, broccoli and green peas. Pour into the prepared baking pan top with the bread mixture.
  9. Bake until the bread crumbs are golden and the rice is bubbling, about 15 minutes. Cool for 5 minutes before serving.
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 38.

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9 thoughts on “Broccoli, Rice & Cheese Casserole”

  1. I love love your props always Pavani. 🙂 Stunning rice combo too. BTW kudos to you that your kind loves broccoli. All my friends and cousins find it so difficult to make their kids have some.

  2. Very tempting casserole Pavani. I somehow haven’t delved into these casserole kind of dishes. I am sure my family will love this.

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