This is the sort of thing that the grandkids will truly love! Grandkid’s Casserole is cheesy and hearty, filled with plenty of extra-flavorful and savory rice and a buttery, even more cheesy breadcrumb topping! You can even sneak some fresh veggies in and they’ll be asking for more! Grandkid’s Casserole will get all the young ones excited to come to the table!
Ingredients
- 6 tablespoons unsalted butter, divided
- 1 cup panko breadcrumbs
- 2 cups extra-sharp cheddar cheese, shredded, divided
- 3 cups reduced-sodium, fat-free chicken broth
- 2 cups milk
- 1 bay leaf
- 1 fresh thyme sprig
- 2 cups onion, chopped
- 1/2 cup celery, diced
- 1 (8-ounce) package sliced cremini mushrooms
- 1 teaspoon kosher salt, divided
- freshly ground black pepper, to taste
- crushed red pepper flakes, to taste
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 1/2 cups long-grain rice, uncooked
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/8 teaspoon freshly grated nutmeg
- 3 cups fresh broccoli florets
- 1/4 cup water
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –In a bowl, melt 2 tablespoons of the butter.
Step 3 –Combine the melted butter with the panko and 1 cup of the cheddar cheese, tossing to coat. Set it aside.
Step 4 –In a medium saucepan, add the broth, the milk, the bay leaf, and the thyme sprig and simmer over medium-low heat.
Step 5 –Reduce the heat to low and cover, keeping the broth mixture warm until ready to use.
Step 6 –Melt the remaining butter in a large shallow Dutch oven or ovenproof skillet over medium heat.
Step 7 –Add the onion and the celery and cook, stirring occasionally, until the onion is lightly browned, about 3-5 minutes.
Step 8 –Add the mushrooms, 1/2 teaspoon of the salt, the black pepper, and the red pepper flakes and cook, stirring occasionally, until the mushrooms are tender, about 3-5 minutes.
Step 9 –Add the garlic and cook, stirring constantly, until fragrant, about 45 seconds.
Step 10 –Stir in the flour until combined.
Step 11 –Remove the bay leaf and the thyme sprig from the broth mixture.
Step 12 –Gradually stir the warm broth mixture into the mushroom mixture.
Step 13 –Add the remaining cheese and stir until well-blended and smooth.
Step 14 –Stir in the rice, the sour cream, the mayonnaise, and the nutmeg.
Step 15 –Cover the Dutch oven with a tight-fitting lid.
Step 16 –Bake until the rice is tender and the liquid is absorbed, about 25-30 minutes.
Step 17 –Transfer the Dutch oven from the oven and switch the oven to the broil setting.
Step 18 –In a microwave-safe bowl, combine the broccoli, the water, and the remaining salt.
Step 19 –Microwave the broccoli on high until the broccoli is tender and bright green, about 2 minutes.
Step 20 –Drain and pat the broccoli dry.
Step 21 –Stir the broccoli into the rice mixture.
Step 22 –Sprinkle the reserved breadcrumb mixture over the rice mixture.
Step 23 –Place the Dutch oven, uncovered, on the oven’s middle rack and broil until the topping is golden-brown, about 2-3 minutes.
Step 24 –Let the casserole stand for 5 minutes.
Step 25 –Serve.
