Cheesy Broccoli and Rice Casserole
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.
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...