December 6, 2009

No Ham to be Found

Do you ever start out with the plan to make one thing and then realize that someone in your family ate one of the ingredients? I started out with the intention of making Cheesy Chicken Cordon Bleu Rice Casserole; however, all the ham was gone. That sort of makes the cordon bleu part of chicken. Since the rice was already cooking I still wanted to make something with rice so I found the recipe below and made it instead. In the original recipe you cook the rice with the chicken broth and half & half which I think would make it a bit creamier. The way I made it was definitely delicious but I will likely try the other method too. The leftovers reheated nicely.

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Cheesy Broccoli and Rice Casserole
adapted from My Kitchen Cafe
Print Recipe

2 slices hearty white sandwich bread, torn into pieces
3/4 cup grated parmesan cheese (divided)
6 Tbsp butter, melted (divided)
1 garlic clove, minced
2 lbs frozen broccoli, florets
1 onion, finely chopped
3-4 cups long grain white rice, cooked
2 tsp chicken bullion
1 1/4 cups half-and-half
1 tsp salt
2 cups shredded cheddar cheese
dash cayenne pepper

Preheat oven to 400. Grease a 9X13-inch baking dish. Pulse bread, 1/4 cup parmesan cheese, and melted butter in blender until coarsely ground. Add garlic. Set aside. Steam broccoli florets until bright green and tender. Melt remaining butter in a large pot over medium heat. Cook onion. Add rice, bullion, half-and-half, and salt; stir to combine. Remove from heat, stir in cheddar cheese, cayenne, remaining parmesan and broccoli florets. Pour the mixture into prepared baking dish and top with bread crumb mixture. Bake until the top is golden brown, about 15 minutes. Cool 5 minutes. Serve.

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