Taste_Of_The_South_-_Special_Issue_Christmas_Cookbook_2019

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

1. Preheat oven to 350°. Spray a
   2½-quart baking dish with cooking
   spray.


2. 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