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Broccoli, Cheddar and Wild Rice Casserole

A warm, filling dish that combines green vegetables with nutty wild rice and a creamy cheese sauce, offering a lighter take on traditional casseroles.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the casserole
  • 3 tablespoons butter, divided
  • 1/2 large onion, diced
  • 2/3 cup uncooked wild rice blend, rinsed
  • 1 pound broccoli peeled stems diced and florets cut into 1-inch pieces
  • 1 clove garlic, minced or pressed
  • 1/4 teaspoon ground mustard powder or 1/2 teaspoon smooth Dijon
  • 1 pinch cayenne pepper
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk or low-fat for a healthier version
  • 2/3 cup low-sodium vegetable or chicken broth
  • 8 ounces cheddar cheese, coarsely grated
  • Salt to taste
  • Freshly ground black pepper to taste

Method
 

Cooking Wild Rice
  1. Heat 1 tablespoon butter in a medium saucepan over medium heat. Add onion and sauté until translucent, about 5 minutes.
  2. Add rice and cook for 1 minute, then add 1 1/3 cups water and a few pinches of salt. Bring to a simmer, reduce heat to lowest temperature, and cover to cook for about 50 minutes.
Preparing Broccoli
  1. Preheat the oven to 400 degrees.
  2. Peel broccoli stems and dice them into large chunks. Cut florets into 1-inch pieces. Cook in boiling salted water for 2 to 3 minutes, then drain.
Making Cheese Sauce
  1. In the same pan, melt remaining 2 tablespoons butter over medium heat. Add mustard powder (if using), cayenne, and garlic; let sizzle for 1 minute.
  2. Add flour and whisk, cooking for 1 to 2 minutes. Gradually drizzle in milk and broth, whisking continuously until the mixture thickens slightly, about 5 minutes.
  3. Stir in smooth Dijon mustard if mustard powder was not used. Remove from heat, stir in 1/3 of the grated cheese until melted, and season with salt and pepper.
Assembling and Baking
  1. In a 2-quart baking dish or a 9-inch oven-safe skillet, combine cooked wild rice blend and broccoli.
  2. Pour cheese sauce over and gently mix. Sprinkle remaining cheese on top.
  3. Bake for 10 to 15 minutes, until bubbly, then broil until the cheese is toasty.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat in a 325°F oven or microwave. Freezing will slightly change the texture but not the flavor.