This creamy cheese rice casserole is loaded with broccoli, mushrooms and topped with a crunchy pretzel and cheese topping. It will quickly become one of your favorite holiday sides!
2tablespoonKnorr liquid concentrated basefind this at grocery stores or Amazon
Topping
1cuppretzelscrushed
1cupextra sharp cheddar shredded
2tbsp unsalted buttermelted
Cheese Sauce
12ozevaporated milk
1teaspoonkosher salt I use Diamond Crystal
½teaspoonblack pepper
⅛tsp nutmeg
1bay leaf
10ozsharp cheddar
Rice
2cupschicken stockuse mix from first step
2cupsminute rice
1pinchkosher salt
Casserole
6tablespoonunsalted butter
6ozcremini mushroomssliced
1cupyellow onionsmall dice
4clovesgarlicminced
½teaspoonkosher salt
3tablespoonflour
1cupchicken stockuse mix from first step
1cupsour cream
3cupsbroccoli florets blanched
Instructions
Making Chicken Stock
Whisk hot water and chicken stock concentrate together. Set aside
Making the Topping
Preheat the oven to 400°F
Toss the pretzels, melted butter and sharp cheddar in a medium mixing bowl then set aside until needed
Making the Cheese Sauce
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 Rice
Cook rice according to box directions, using chicken stock instead of water and add a pinch of salt. Fluff and set aside
Making the Casserole
Heat the butter in a large skillet over medium heat until melted. Add cremini mushrooms and let them sauté undisturbed 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
Season with salt, turn temperature down to low-medium heat then add the flour. Stir well and let the flour cook for 3 minutes. Stir frequently
Whisk in 1 cup of chicken stock and turn the heat to medium
Whisk in the cheese sauce until simmering then stir in the sour cream
Bring it back to a simmer then stir in the broccoli and rice until fully coated
Pour the rice mixture into a 9x13 casserole dish, top with pretzel mix then bake for 8 minutes until slightly browned on top. Serve while hot
Notes
Use a food processor to shred cheese to save time and effort.
To blanch your broccoli just add it to boiling water for 30 seconds then shock it in ice water. It softens it just a bit and gives a nice bright green color.
Place whole pretzels in a zip top bag and use a rolling pin or a glass to crush the pretzels to your desired size.
You can make Southern Broccoli Cheese Rice Casserole a few hours ahead of time then keep it warm in the oven, wrapped with plastic wrap and aluminum foil at 160°F until serving.