Cheesy Broccoli Casserole
I am a Midwesterner, and as such I was raised on casseroles. They are cozy, filling, and make great leftovers. They can be thrown together on a weeknight, and they are an excellent option for meal trains. They are delightful.
However.
My desire to cook most of our food from scratch and keep our meals healthy(ish) eliminated the casserole recipes of my childhood (and to be frank, they were nixed by my mother many years ago when she purged the house of trans fats and super-processed foods and introduced the family to spaghetti squash).
But last fall, I saw this Half Baked Harvest casserole, and I made it immediately. Then I tweaked it to bring it more in line with my preferences and what I keep on hand. I rarely feel like zesting a lemon on a weeknight, so I added some greek yogurt to provide that tanginess. The orzo didn’t do much for me, so I make mine with only rice. I wanted the broccoli to be the point, so I added more of that. Finally, I doubled the cheese, using a mix of asiago and sharp cheddar. (You could use less, but you shouldn’t.)
That top layer of cheese gets golden and slightly crispy in the oven. Every bite here is a cheesy, broccoli-filled dream. You’re going to love this.
Cheesy Broccoli Casserole
INGREDIENTS
1 Tablespoon olive oil
1 yellow onion, chopped
3 mediuim carrots, chopped
1 pound boneless, skinless chicken thighs, cut into small cubes
2 garlic cloves, minced
salt and pepper
2 Tablespoons butter
2 cups rice
1 teaspoon dried thyme
1 teaspoon dried basil
4 cups chicken broth
4 cups broccoli florets, chopped
½ teaspoon cayenne pepper, more or less to taste
¼ cup half & half
¼ cup Greek yogurt
1 ½ cups shredded asiago cheese
1 ½ cups shredded sharp cheddar cheese
DIRECTIONS:
Preheat oven to 425º F. Heat olive oil in a deep pot over medium heat. When oil shimmers, add the onion and carrots and cook until they begin to soften, about 5 minutes. Stir in garlic and chicken and season with salt and pepper (about ½ teaspoon each). Cook until the chicken is about half-cooked, 4-5 minutes.
Melt butter in the pan and add rice, thyme, and basil. Cook until rice is beginning to turn golden, about 2-3 minutes. If necessary, use some broth to deglaze the pot.
Add the broth and bring to a boil over high heat. Add the broccoli and cayenne. Taste for salt and add more if desired (I usually add another ½ teaspoon). Bring back to a boil, cover, and reduce heat to low. Cook for about 10 minutes, or until the rice looks soft and has absorbed most of the liquid.
Remove the pot from heat. Stir in the half and half, Greek yogurt, and ¾ cup of each cheese. If needed, transfer to a 9x13 oven-safe dish (3 quarts). Scatter the remaining cheese over the top of the casserole. Bake for 15-20 minutes until the cheese is melted and just beginning to brown.
NOTES:
I use chicken thighs, because they’re more flavorful, but you can definitely use chicken breast if that’s your preference
I think any sharp, melty cheese could be great here. Parmesan or pecorino romano would work well, and you could certainly make it with just cheddar.
