Cheesy Broccoli and Rice Casserole



Cheesy Broccoli and Rice Casserole
recipe adapted from Cooks Illustrated/America's Test Kitchen

4 cups leftover cooked rice
1 1/2 pounds broccoli florets, chopped
1 tablespoon unsalted butter
1 onion, chopped
2 slices bacon, diced
1/4 cup all purpose flour
1 cup low sodium chicken broth
1/2 cup heavy cream
3 tablespoons Dijon mustard
1 1/2 cups grated Parmesan cheese






  1. I love this refreshed version of a classic meal! YUM! And not a can of "cream of..." in sight. :D

  2. Thanks for this recipe! It was a big hit with my son. Made it vegetarian, using cheddar cheese since I did not have parmesan. Yummy!

  3. Hi Christine! As an entree, 4-6 and as a side, 6-8.

  4. Does this make an 8x8 casserole size? Also, when making it for the freezer, do you need to increase the cooking time? Thanks!

  5. Vanessa, this fit in my 8x8 freezer container perfectly. As for cooking time, I thawed it completely before baking in the oven, which took 10 minutes to heat through. If cooking directly from frozen, you will definitely need to increase the baking time to 30-45 min or more. I suggest thawing in the fridge the morning of the day you wish to serve it and then heat up in time for dinner. Hope this helps!