Broccoli, Butternut Squash and Cheesy Rice Casserole

Broccoli, cheese and rice casserole

I’m always in danger of turning this blog into a Smitten Kitchen appreciation blog. I swear, all my favourite recipes have come from her. Like, I’ve posted her brownie recipe here already – both as peanut butter brownies and as two bite brownies!

Broccoli, cheese and rice casserole

Oh wait, unrelated story coming up: I left my veggie scrap bowl on the counter while we ate dinner and Will went into the kitchen (likely to get more wine) and went, “Hey, did you forget the salad in here?” No dear, that’s just my bowl full of carrot stems, squash peels and broccoli leaves. But nice to know my garbage looks appetizing, right?

Broccoli, cheese and rice casserole

As I was saying, pretty much everything Deb posts is gold to me, and this broccoli, cheese and wild rice casserole was no exception. It was like the much classier version of the processed cheddar and broccoli rice I’d had before. The wild rice adds a nice texture to it. And it’s a very filling dish, so while it could be a side dish, we usually eat it as a main, maybe with another veggie as a side (this time I made roasted carrots!).

Broccoli, cheese and rice casserole

I also added some cubed and roasted butternut squash to it, to really boast the veggie content. Squash tastes delicious with the cheddar sauce. And even if you’re not a huge fan out it, this is a great way to sneak it in!

Broccoli, cheese and rice casserole

Broccoli, Squash and Cheesy Rice Casserole

  • 1 small butternut squash, peeled and diced into 1/2 inch pieces
  • 1 tbsp olive oil, divided
  • 1 tbsp and 1 tsp butter, divided
  • 1 onion, diced
  • 1 cup rice (usually I use a mix of wild rice and brown but I only had 1/2 cup of that so I stretched it with basmati! Wild rice tastes better, don’t be like me)
  • 1/4 tsp salt
  • 1 large head broccoli, florets separated, and stems peeled and diced
  • 1 tbsp all purpose flour
  • 1 cup 2% milk
  • 2/3 cup broth (I used water and boullion)
  • 1/4 tsp dijon mustard
  • 1 1/2 cup grated cheddar cheese, divided

Start by heating your oven to 350°. Take the peeled and cubed squash and lay it on a baking sheet. Drizzle with 2 tsp of olive oil and sprinkle with salt and pepper. Roast for 25 minutes, or until the pieces are soft and beginning to brown.

Meanwhile, heat 1 tsp olive oil and 1 tsp butter over medium low heat in a saucepan. Add the onion and cook until translucent. Add the rice, 1/4 tsp salt and 2 cups of water. Bring to a boil over high high, then turn the heat down and cook for 30 minutes or until all the water has cooked off and the rice has softened.

As the rice cooks, bring a pot of salted water to a boil, and then cook the broccoli for 3 minutes, or until tender. Drain the broccoli and set aside.

Wipe down the broccoli pot and start the cheese sauce. Melt 1 tbsp butter over medium heat and add the flour. Whisk the mixture until smooth, then add the milk, broth and mustard. Cook over medium low heat, stirring often, until the mixture begins to thicken. Once thickened, add 1 cup of the cheese and whisk until smooth.

Now it’s time to assemble! Place your squash, broccoli and rice in a casserole dish. Stir to combine and pour the cheese sauce on top. Top with the remaining grated cheese and broil until the top is bubbling. Top with a little black pepper and serve!

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