In Krista's Kitchen

Broccoli Cheese Rice Casserole

For this recipe you'll need: rice, broccoli, cheese, mushrooms, pretzel mix, evaporated milk, butter, spices and herbs, garlic, onion, chicken stock, flour and sourcream.


Toss the pretzels, melted butter and sharp cheddar in a medium mixing bowl then set aside until needed

Making the Pretzel Topping

Heat the evaporated milk, salt, pepper, nutmeg and bay leaf over medium low heat until simmering. Turn the heat off and remove the bay leaf. Stir in sharp cheddar until melted and smooth then set aside

Making the Mashed Potatoes

Cook rice according to box directions, using chicken stock instead of water and add a pinch of salt. Fluff and set aside

Making the Rice

Saute mushrooms in melted butter until they brown, 2-3 minutes. Give them a stir and brown the other sides Stir in diced onion and cook for 1 minute. Stir in the garlic until fragrant, about 30 seconds

Making the Casserole

Season with salt then add the flour. Stir well and let the flour cook for 3 minutes. Stir frequently. Whisk in chicken stock and turn the heat to medium. Whisk in the cheese sauce until simmering then stir in the sour cream

Making the Casserole

Bring it back to a simmer then stir in the broccoli and rice until fully coated

Making the Casserole

Pour the rice mixture into a 9×13 casserole dish, top with pretzel mix then bake for 8 minutes until slightly browned on top. Serve while hot

Making the Casserole

In Krista's Kitchen