83 CHRISTMAS COOKBOOK
Broccoli-Rice
Casserole
MAKES 8 TO 10 SERVINGS
This old-school casserole lets the
savory taste of bacon and nutty
Gruyère cheese shine.
2½ cups chicken broth
11⁄3 cups whole-grain rice blend
1½ pounds chopped fresh
broccoli florets
2 tablespoons water
6 tablespoons unsalted butter
½ cup chopped yellow onion
½ cup chopped celery
6 tablespoons all-purpose flour
3 cups whole milk
1½ teaspoons kosher salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
¾ cup shredded Gruyère cheese
¼ cup grated Parmesan cheese
3 tablespoons Dijon mustard
½ cup chopped cooked bacon
3 tablespoons panko (Japanese
bread crumbs), lightly toasted
- Preheat oven to 350°. Spray a
2½-quart baking dish with cooking
spray. - In a large saucepan, bring broth
and rice to a boil over medium-
high heat. Reduce heat; cover and
simmer until almost tender, about
35 minutes. Drain, if necessary.
3. In a large microwave-safe
bowl, combine broccoli and
2 tablespoons water. Cover
with plastic wrap or wax paper.
Microwave until crisp-tender,
about 3 minutes. Drain.
4. In a large saucepan, melt butter
over medium heat. Add onion and
celery; cook until softened, about
3 minutes. Whisk in flour; cook
for 1 minute, stirring frequently.
Whisk in milk, salt, pepper, and
garlic powder; bring to a simmer,
whisking constantly. Cook, whisking
constantly, until thickened, about
2 minutes. Remove from heat. Add
cheeses, stirring until melted. Stir
in mustard.
5. In a large bowl, stir together rice,
broccoli, cheese sauce, and bacon.
Spoon into prepared pan. Sprinkle
with bread crumbs.
6. Bake until filling is bubbly, 25 to
30 minutes.
Pimiento Cheese
Breakfast Casserole
MAKES 6 TO 8 SERVINGS
Christmas morning just got even
better thanks to this ultimate
cheesy breakfast casserole.
2 tablespoons vegetable oil,
divided
½ pound smoked sausage,
chopped and divided
1 (30-ounce) package frozen
shredded hash brown
potatoes, slightly thawed
and divided
1 (8-ounce) container sour cream
1 (7-ounce) jar diced
pimientos, drained
3 cups shredded sharp
Cheddar cheese
½ cup chopped green onion
½ cup whole milk
2 teaspoons spicy brown
mustard
½ teaspoon kosher salt
2 large eggs, lightly beaten