Panko Broccoli and Cheese Casserole
This is a rice and broccoli casserole that the whole family will love. I have friends that do not eat vegetables that went for seconds, so they must have enjoyed it. I think others will as well.
This is a rice and broccoli casserole that the whole family will love. I have friends that do not eat vegetables that went for seconds, so they must have enjoyed it. I think others will as well.
- 1 tablespoon butter
- 1 cup onion chopped
- 1/2 cup parmesan cheese
- 1 tablespoon dried dill
- 1 cup celery choppe
- 1 can cream of mushroom 10 oz can
- 1 can cream of chicken 10 oz can
- 1 bag frozen broccoli florets
- 1 jar cheeze wiz 15 oz jar
- 2 cups minute rice
- 1 cup kikkoman panko bread crumbs
- 1/4 tablespoon dried thyme
- 1/4 tablespoon pepper
- Carbohydrate 156.777206805008 g
- Cholesterol 48.1041406283871 mg
- Fat 19.0323590766008 g
- Fiber 20.3137199819538 g
- Protein 25.0964518432553 g
- Saturated Fat 9.79920055398258 g
- Serving Size 1 1 Serving (1243g)
- Sodium 1461.56656233021 mg
- Sugar 136.463486823054 g
- Trans Fat 5.98332673111917 g
- Calories 875 calories
Step-by-step
- Cook broccoli florets and rice according to the directions on their packages. I prefer the rice to be soft and flake with a fork and the broccoli tender but not overcooked. Remove from heat and set aside until needed.
- In a skillet melt the butter heating up the pan and saute the onions and celery until the onions start to become transparent. Remove from heat and set to the side until needed.
- In a saucepan at a medium low heat combine the Cheez Wiz, cream of mushroom, and cream of chicken until it starts to bubble; stirring the ingredients together. Be careful to stir consistently as to not let the cheese burn at the bottom of the pan.
- In a large bowl combine the rice with the sauteed onions and celery. Stir together and add the cheese mixture. Mix well and add the broccoli (cut to smaller pieces if desired before adding it to the mixture).
- Mix Panko bread crumbs, parmesan, dill, thyme, and pepper for coating and set aside.
- Evenly spoon chese and brocolli rice mixture into a 13x9 glass dish. Sprinkle with the Panko bread crumbs mix or Italian herb bread crumbs. Cook at 350 degrees for approximately 30 to 45 minutes. Remove from oven. Let it cool for a couple of minutes and it is ready to serve.
Swapping standard breadcrumbs for Japanese panko alters the final crust completely, yielding a significantly lighter crunch that resists sogginess better under heavy cheese sauces. Managing moisture is the central challenge when combining frozen vegetables with processed cheese products and canned soups. Thawing and thoroughly pressing the broccoli florets in a clean kitchen towel prevents excess water from pooling during the bake.
Assemble this dish up to 24 hours in advance, covering the unbaked 13x9 glass dish tightly with plastic wrap before refrigeration. When transitioning the pan straight from a 38-degree refrigerator to a 350-degree oven, add 10 to 15 minutes to the baking duration to ensure the center reaches a safe temperature throughout. Freezing works best before the final breadcrumb topping is applied; wrap the unbaked base in a layer of plastic wrap followed by heavy-duty aluminum foil for up to two months. Thaw completely in the refrigerator overnight before applying the parmesan and panko mixture.
Portions kept in airtight containers maintain acceptable quality for up to three days. Reheat individual squares in a 350-degree oven for 15 minutes rather than using a microwave, which turns the rice gummy and toughens the cheese proteins.
