Photo: Hector Sanchez; Styling: Buffy Hargett Miller
Hands-on Time
30 Mins
Total Time
1 Hour 5 Mins
Makes 8 to 10 servings

"The old-school version of this recipe uses canned soup and often calls for frozen broccoli. My new twist is made with fresh, wholesome ingredients. It takes just a smidgen of more time, but the results are absolutely extraordinary." --Contributing editor Virginia Willis, author of the forthcoming Lighten Up, Y'all

How to Make It

Step 1

Preheat oven to 350°. Melt 2 Tbsp. butter. Combine melted butter with panko and 1 cup shredded Cheddar cheese; toss to coat.

Step 2

Bring broth and next 3 ingredients to a simmer in a medium saucepan over medium-low heat. Reduce heat to low; cover and keep mixture warm until ready to use.

Step 3

Melt remaining 4 Tbsp. butter in a large shallow Dutch oven or ovenproof skillet over medium heat. Add onion and celery to Dutch oven, and cook, stirring occasionally, 3 to 5 minutes or until onion is lightly browned. Add mushrooms to Dutch oven, and stir in 1/2 tsp. kosher salt and a pinch each of black pepper and ground red pepper. Cook, stirring occasionally, 3 to 5 minutes or until mushrooms are tender. Add garlic, and cook, stirring constantly, 45 seconds. Stir in flour until combined. (Mixture will be dry.)

Step 4

Remove and discard bay leaf and thyme from broth mixture. Gradually stir warm broth mixture into mushroom mixture. Add remaining 1 cup cheese, and stir until well blended and smooth. Stir in rice and next 3 ingredients. Cover Dutch oven with a tight-fitting lid.

Step 5

Bake at 350° for 25 to 30 minutes or until rice is tender and liquid is absorbed. Remove Dutch oven from oven; increase oven temperature to broil.

Step 6

Microwave broccoli, 1/4 cup water, and remaining 1/2 tsp. kosher salt in a covered microwave-safe bowl at HIGH about 2 minutes or just until broccoli is tender and bright green. Drain and pat broccoli dry. Stir broccoli into rice mixture in Dutch oven. If desired, transfer mixture to a broiler-safe serving dish coated lightly with cooking spray.

Step 7

Sprinkle breadcrumb mixture over broccoli mixture. Place on middle oven rack, and broil 2 to 3 minutes or until topping is golden brown. Let casserole stand 5 minutes before serving.

Ratings & Reviews

Went from good to yuck

November 27, 2015
I decided to make this for family and friends for Thanksgiving yesterday. It was the best thing served; however, when attempting to reheat and eat again, the smell of it was so horrific it left people not wanting to eat. I went ahead and reheated it to a nice hot temp and the smell was still there. My husband said it's probably the broccoli and took a bite. His expression said it all as he spit it all out. He stated and I quote, "It tastes like someone pooped in it." Upon further investigation, there were clumps of curdling presumably from the milk, sour cream or mayonnaise. So if you want to make this recipe, make enough to eat for 1 meal but don't reheat for leftovers. Or better yet stick to a much easier recipe that calls for cream of mushroom which is what I always use. Just wanted to try something different. Won't do it again.

October 31, 2015
If you're going to rate, explain!

October 13, 2015
What does THAT mean?  You didn't make it?  You didn't like it?  Or are you just wasting peoples' time ?

ChEMom's Review

November 28, 2014