SOOO GOUDA BROCCOLI, BACON, AND WILD RICE CASSEROLE

Brunch|Casseroles|Pork|Sides

Ingredients

6 cups broccoli florets

6 tablespoons butter, divided

1 medium onion, chopped

2 tablespoons flour

1 ½ cups light cream

1 cup milk

1 teaspoon salt

1 teaspoon black pepper

2 cups smoked gouda cheese, shredded

2 cups cooked wild rice

30 Ritz crackers, crushed

½ cup panko breadcrumbs

Instructions

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 deep skillet or Dutch oven 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. Remove from heat

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 2-3 minutes. Top the casserole evenly with the buttery crumbs.

Bake for 15-20 minutes until golden brown and bubbly.