Cheesy Broccoli and Rice Casserole

Name: Cheesy Broccoli and Rice Casserole
Yield: Serves 8 to 10
Ingredients: 2 slices, hearty white sandwich bread, torn into pieces; 3/4 cup, grated Parmesan cheese; 4 tablespoons, unsalted butter, melted; plus 2 tablespoons, chilled; 1 , garlic clove, minced; 2 pounds, broccoli, florets cut into 1-inch pieces, stems peeled and chopped; 1 , onion, chopped fine; 1 1/4 cups, long grain white rice; 4 cups, low-sodium chicken broth; 1 1/4 cups, half-and-half; 1 teaspoon, salt; 2 cups, shredded extra-sharp cheddar cheese; 1/8 teaspoon, cayenne pepper

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Appears in Cook's Country February/March 2009

Recipes using condensed soup and frozen broccoli may move products off supermarket shelves, but they turn this dish into a gluey mess. We set out to revive what ought to be an irresistible casserole.

SERVES8 to 10

TIME1 hour

WHY THIS RECIPE WORKS

Instead of canned soup, we used half-and-half cut with a bit of chicken broth in our Cheesy Broccoli and Rice Casserole. We also added extra-sharp cheddar and nutty Parmesan cheese. To maximize the broccoli flavor, we used both the stalks a...

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