Tender bites of broccoli are the star of this creamy, easy to make casserole.  Topped with a crispy layer of cheese and bread crumbs, this hearty dish is comfort food at its best.  Cheesy broccoli rice casserole is a classic side dish that’s great with a weeknight meal or even suitable for your holiday buffet.

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Cheesy Broccoli Rice Casserole

An easy to make hearty casserole loaded with tender broccoli and a creamy cheese sauce. Perfect side dish for any meal.

Course Side Dish

Cuisine American, Retro

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 12 servings

Author Christoph

Ingredients

• 6 cups fresh broccoli cut into bite sized pieces
• 2 cups cooked white rice
• 2 Tablespoons butter
• 1 small onion diced
• 1 carrot diced
• 1 can cream of chicken soup
• 1½ cups milk
• 1/4 teaspoon each garlic powder
• 1/2 teaspoon dry mustard powder
• 1/2 teaspoon paprika
• salt and pepper to taste
• 2 cups shredded cheddar cheese divided
• 1 cup panko or cracker crumbs
• Olive oil for drizzling

Instructions

• Position rack in the center of oven and heat to 350F degrees.
• Lightly grease a 9”x 9” baking dish.
• Heat a pan over medium heat. Cook onion and carrot in butter until softened.
• Stir in soup and milk. Heat until almost boiling and soup begins to thicken.
• Add spices and stir to mix.
• Add 1 cup of the cheese and stir to melt.
• Blanch broccoli in boiling water for about 2 minutes. It will continue to cook in the oven.
• Combine rice, broccoli and cheesy mixture. Pour into prepared baking dish.
• Top with remaining cheese and panko crumbs. Drizzle lightly with olive oil.
• Bake for about 35 minutes or until bubbly and top is lightly browned.

Notes

Add chicken to make this casserole a complete meal!

I simply love couscous, I love the taste, I love the texture, I even love the name.  Besides being very healthy, this light and fluffy little pearl is also very easy to prepare, and fun to say.

Originating in North Africa, this grain has always been a part of basic diet.  One of the earliest written references to couscous is found in a 13th-century Moroccan cookbook. Couscous is now referred to as ‘the Moroccan national dish’.  Arriving in Italy in the late 1500’s, the Sicilian’s now also consider couscous as a staple item in their cooking.

Couscous was originally made from millet, coarsely ground barley or cornmeal and required a long cooking time. Today this tiny bead is almost exclusively sold as an instant product being produced from ground wheat.

Couscous can be purchased in a variety of places, most grocery stores stock it either in the healthy food or gourmet section in about a ten ounce box.  I prefer to purchase mine from a retailer that carries bulk items and have found the price per pound is usually the same or slightly less than that of the small package.

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Caprese Couscous Salad

The flavors of fresh tomato and basil give this light couscous salad the taste of summer.

Course Salad, Side Dish

Cuisine Mediterranean

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 12

Author Christoph

Ingredients

Salad

• 1½ cups chicken stock or water
• 1 cup couscous
• 1 cup grape tomatoes, halved
• 4 ounces mozzarella, cubed
• ½ cup fresh basil, cut into strips
• 2 green onions, thinly sliced

Dressing

• ¼ cup Extra virgin olive oil
• 2 Tablespoons white balsamic vinegar
• Pinch of salt and pepper

Instructions

Salad

• Bring 1½ cups of stock or water to a boil in a small pan with a tight fitting lid. Add couscous and cover pan. Remove from heat and let stand for 5 minutes. Remove lid and fluff with a fork. Transfer into a large mixing bowl to cool.
• Cut tomatoes, cheese, basil, and onion. Add to cooled couscous. Toss to mix.

Dressing

• Wisk all ingredients together in a small bowl.

Assemble

• Add dressing to the couscous and toss to mix. If salad seems dry make a little more dressing, enough to coat everything.
• Chill in fridge before serving.

Notes

Dark balsamic vinegar can be used, it will taste the same just be aware it will change the color of the salad.

I like to use chicken stock to add extra flavor to my couscous. Use water to keep the dish vegetarian.

You may need to add more dressing after the salad has sat in the fridge.  The couscous tends to drink it up.  And of course taste before serving and season with salt or pepper as needed.