Broccoli cheese wild rice casserole recipes - Main course

Author: Melanie Nash

This chicken broccoli and rice casserole can be made ahead of time, perfect for busy nights. Roasted broccoli, fresh herbs, hearty wild rice, and plenty of melty cheese, all together in one pan.

Broccoli Cheese Wild Rice Casserole
Broccoli Cheese Wild Rice Casserole
Wild Rice Casserole (Broccoli Cheese!)
Chicken Broccoli and Rice Casserole

Broccoli Cheese Wild Rice Casserole

Roasted broccoli, fresh herbs, hearty wild rice, and plenty of melty cheese, all together in one pan. This is equally great as a healthy vegetarian main course or as a side dish for your next holiday roast!
Provided by: Tieghan Gerard
Total time: 105 minutes
Cook time: 90 minutes
Prep time: 15 minutes
Yields: 0 servings
Number of ingredients: 13

Ingredients:

3 tablespoons extra virgin olive oil
2 small shallots, thinly sliced
8 ounces cremini mushrooms, sliced
1 teaspoon dried dill
2 tablespoons fresh thyme, plus more for serving
1/2 teaspoon crushed red pepper flakes
kosher salt and black pepper
2 tablespoons salted butter
2 cups wild rice blend
3 heads broccoli, cut into florets
2 cups fresh baby spinach
1 cup shredded sharp cheddar cheese
1 cup shredded Gruyère cheese

Nutrition:

Calories: 431 kcal
Serving Size: 1 serving

How to cook:

1. Preheat the oven to 425 degrees F. 2. Heat the olive oil In a large, oven safe skillet over medium heat. When the oil shimmers, add the shallots and cook until fragrant, about 2-3 minutes. Add the mushrooms, thyme, dill, crushed red pepper, and season with salt and pepper. Cook undisturbed for 5 minutes or until golden. Add the butter and wild rice, cook 2-3 minutes, until the rice is golden and toasted. Pour in 4 cups of water. Bring to a boil, cover and reduce heat to low. Cook, covered for 40-45 minutes.3. Once the rice is cooked, stir in the broccoli, spinach, and 1/2 cup of each cheese. Season with salt and pepper. Scatter the remaining cheese over top the casserole. 4. Transfer to the oven and bake 20-25 minutes, until the cheese is melted and just beginning to brown. Serve warm with additional thyme.

Notes: The BEST Broccoli Rice Casserole (Perfect for Holidays!), This Creamy Broccoli Rice Casserole is made with three types of cheese, tender broccoli, white rice and

Tags:

chicken broccoli and rice casserole broccoli cheese wild rice casserole wild rice casserole broccoli cheese

Broccoli Cheese Wild Rice Casserole: Perfect Side Dish

Broccoli Cheese Wild Rice Casserole is my new go-to favorite comfort dish. I'm serving it on
Duration: 10:48

Wild Rice Broccoli Cheese Casserole Recipe From Scratch

Wild Rice, Broccoli, Cheddar Casserole Recipe From Scratch. Canadian Thanksgiving is Duration: 8:43

Broccoli Cheese Wild Rice Casserole

This wild rice casserole is creamy, cheesy, and packed with wild rice and broccoli nutrients. It's a comfort food for any occasion!
Provided by: stacy
Total time: 80 minutes
Cook time: 65 minutes
Prep time: 15 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 15

Ingredients:

2 tablespoons olive oil
3 tablespoons butter
½ cup sweet onion (finely diced)
½ cup celery (finely diced)
2 whole carrots (peeled and finely diced)
2 cloves garlic (minced)
3 teaspoons fresh thyme (plus more for serving)
¼ teaspoon crushed red pepper flakes
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 cups wild rice blend (I like Ralston’s Nature's Blend)
2 cups broccoli florets
1 cup white cheddar cheese (shredded)
1 cup Gouda cheese (shredded)
½ cup heavy cream

Nutrition:

How to cook:

Preheat oven to 425 degrees F.
In a large, oven-safe skillet over medium heat, add olive oil and butter. Once the butter has melted, add onions, celery, carrots, and garlic. Cook until fragrant, 3-4 minutes. Add thyme, red pepper flakes, salt, and pepper. Add the wild rice and cook for 2-3 minutes. Pour 5 cups of water in with the rice and vegetables and bring to a boil. Cover and reduce the heat to low. Allow the wild rice mixture to cook covered for 45 minutes, or until the rice is tender.
Once the rice is tender, stir in broccoli, ½ cup of the cheddar cheese, ½ cup of the Gouda cheese, and the heavy cream cream. Check for seasonings and add salt and pepper to taste. Sprinkle the remaining cheese over the top of the casserole.
Bake casserole in the oven for 20 minutes, or until the cheese begins to brown. Serve warm.

Notes: Broccoli Cheese Wild Rice Casserole, It's a bit like broccoli-cheddar soup crossed with wild rice casserole, and it's the sort of thing that works perfectly as a stand-alone

Wild Rice Casserole (Broccoli Cheese!)

Here's a modern spin on wild rice casserole! It's broccoli cheese flavor, easy to make, and a healthy spin that's heavy on whole foods.
Provided by: Sonja Overhiser
Total time: 70 minutes
Cook time: 10 minutes
Prep time: 60 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 11

Ingredients:

1 full recipe Perfect Wild Rice (with onions and celery)
1 1/2 pounds (2 large heads) broccoli (about 4 cups small florets)
2 green onions
2 tablespoons olive oil
2 teaspoons Italian seasoning
1/8 teaspoon garlic powder
3/4 cup sour cream
1 1/4 cup (4 ounces) shredded white cheddar cheese (aged, if you’d like)
1/4 cup shredded Parmesan cheese
Kosher salt
Fresh ground pepper

Nutrition:

How to cook:

Make the rice
Make the full recipe of Perfect Wild Rice with celery and onions, making sure it’s very tender and most grains are burst. (Meal prep tip: Make this in advance and refrigerate until serving. The day of serving, reheat it to warm, or mix with the still-warm broccoli in step 2 to reheat it.)
Cook the broccoli
Meanwhile, chop the broccoli into small florets. Thinly slice the green onions. In a large skillet over medium heat, heat the olive oil. Add the broccoli florets and sauté for 5 minutes, stirring occasionally (the broccoli will lightly brown in parts). Stir in the green onion, Italian seasoning, garlic powder, and 1/2 teaspoon kosher salt. Cover and cook for 2 to 3 minutes more, until crisp tender but still bright green. Taste and add a few pinches of salt if needed (make the flavor pop!) and fresh ground pepper. Remove to a large bowl.
Preheat the oven to 400 degrees Fahrenheit.
Mix the casserole filling
When the wild rice is done, drain it and add the additional salt to taste as part of that recipe. Then place it in the bowl with the broccoli. Mix in the sour cream and 3/4 cup shredded white cheddar cheese. Taste and add additional salt if you’d like (we added 1/4 teaspoon more).
Bake
Pour the filling into a 9 x 13″ baking dish. Top with the remaining 1/2 cup shredded white cheddar cheese and the Parmesan cheese. Bake 10 minutes until the cheese is melted.

Notes: Broccoli Rice Casserole from Scratch, Instructions · Preheat oven to 350°F. · Cook onion and butter on medium-low heat until softened and translucent. Stir in flour, garlic powder and

Chicken Broccoli and Rice Casserole

A healthy casserole the whole family will love! This chicken broccoli and rice casserole can be made ahead of time, perfect for busy nights.
Provided by: Ashley C.
Total time: 95 minutes
Cook time: 80 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 12

Ingredients:

1 cup uncooked wild rice
2 cups broccoli florets
1/2 cup diced onion
1 clove of garlic (minced)
3/4 pound chicken breasts (cut into bite sized pieces)
Kosher salt and fresh ground black pepper to taste
1 tablespoon butter
1 1/2 tablespoons flour
1 1/4 cups milk
1/2 cup shredded sharp cheddar cheese
3/4 cup shredded Swiss cheese
1/4 cup plain non-fat Greek yogurt

Nutrition:

How to cook:

Cook the wild rice according to package instructions.
Preheat oven to 375 degrees and spray a 2 quart casserole dish (or similar size) with cooking oil. Set aside.
Heat a large non-stick skillet over medium-high heat. When the skillet is hot add in the broccoli florets and sauté for 1 minute. Add in 1/4 cup of water and cover with a lid. Let the broccoli steam for approximately 3 minutes then remove it from the skillet onto a plate.
Return the skillet to the stove and spray with cooking oil. Add in the onion and garlic and sauté for 2 minutes. Add in the chicken and season with salt and pepper. Sauté the chicken until it is cooked through then remove the mixture from the skillet and onto the plate with the broccoli.
Lower the heat to medium and melt the butter in the skillet. Whisk in the flour, let it cook for 1 minute. Slowly whisk in the milk until the flour mixture is dissolved and the sauce starts to thicken. Season with salt and pepper and continue to whisk until the sauce is thick enough to coat the back of a spoon.
Add in the cheese, reserving 1/4 cup and whisk until melted and smooth. Remove the skillet from the heat and whisk in the Greek yogurt. Add the chicken, broccoli and wild rice to the sauce and stir together until everything is combined.
Pour into the prepared casserole dish and top with the remaining shredded cheese. Cover loosely with foil and bake for approximately 20-30 minutes or until bubbly and the cheese is melted.

Notes: Chicken, Broccoli and Rice Casserole, 1 cup uncooked wild rice · 2 cups broccoli florets · 1/2 cup diced onion · 1 clove of garlic, minced · 3/4 pound chicken breasts, cut into bite