BROCCOLI RICE CASSEROLE
8 cups broccoli florets
6 tablespoons butter, divided
1 medium onion, chopped
2 tablespoons butter
1 ½ cups light cream
1 cup milk
1 teaspoon salt
1 teaspoon black pepper
2 cups shredded cheddar cheese (or jack, gouda, swiss, etc…)
½ cup parmesan cheese
2 cups cooked rice
30 Ritz crackers, crushed
½ cup panko breadcrumbs
2 tablespoons lemon juice
Preheat oven to 350 degrees.
Blanch the broccoli in boiling salted water until bright green and just barely tender when pierced with a fork, about 3 minutes. Drain and rinse with cold water to stop the cooking process.
Melt 2 tablespoons of the butter in a large skillet and cook onion until soft and fragrant, about 2 minutes. Stir in the flour to form a roux and cook for 1 minute. Add the cream, milk, salt, and pepper and cook, stirring, until a thick sauce begins to form. Stir in the cheeses until melted.
Add the broccoli and rice and toss to coat. Transfer this mixture to a greased 9” x 13” pan.
Melt the remaining 4 tablespoons of butter in the same skillet and add the cracker crumbs and panko. Cook tossing until well coated and lightly browned, about 3-4 minutes. Top the casserole with the crumbs and squeeze the lemon juice over the top.
Bake for 20-30 minutes until golden and bubbly.
Optional – add 2 cups of cooked shredded chicken or leftover cubed steak or pork for a one dish meal!
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