Ingredients
- 2 heads of broccoli, blanched
- 2 1/2 cups chicken broth
- 1 cup wild rice
- 1 teaspoon bouillon
- 4 tablespoons butter
- 8 ounces white button mushrooms, sliced
- 1 cup chopped red onion
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried Rosemary
- 1/4 teaspoon garlic powder
- 1/2 teaspoon celery salt
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground Pepper
- 3 tablespoons flour
- 2 cups milk
- 1 cup Cheese, shredded Sharp Cheddar
- 1/4 cup Cheese, shredded Parmesan
- 1 (4-ounce) jar Pimentos, drained
- 1 sleeve Ritz Crackers
- 1 cup sliced slmonds
- 4 tablespoons butter, melted
Nutrition Information
Serving size:
Calories: 400
Carbohydrate: 34g (11%)
Protein: 17g (34%)
Total Fat: 24g (37%)
Saturated Fat: 10g (50%)
Trans Fat: 0g
Cholesterol: 40mg (13%)
Sodium: 570mg (24%)
Dietary Fiber: 7g (28%)
Calcium: 20%
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Instructions
Blanch broccoli and set aside. In a medium saucepan, combine chicken broth, bouillon, and wild rice. Bring to a boil. Turn heat to low, cover pan and cook for 1 hour.
Preheat oven to 350° F.
Melt butter in a large skillet. Add mushrooms and onions to the melted butter. Sauté on medium-low heat for five minutes or until onions and mushrooms become tender and start to caramelize. Add thyme, rosemary, garlic powder, celery salt, salt and pepper. Stir to combine. Sprinkle flour over onions and mushroom mixture. Stir to coat and then slowly add milk stirring as you go. Continue to stir and cook until sauce becomes a smooth consistency and starts to bubble. Remove from heat.
Add cheeses to the hot mushroom sauce and stir to combine. Add broccoli, rice, and drained pimentos to the sauce and stir. Add salt and pepper to taste. Pour into an ungreased 11"x 7" baking dish. Place one sleeve of Ritz crackers in a Ziploc bag. Zip to seal. Roll a rolling pin over the crackers to crush them. Open bag and add sliced almonds and melted butter. Reseal and shake to combine. Spread topping evenly over cheesy broccoli and wild rice casserole and bake for 30 minutes.
Note: You can place casserole in refrigerator for up to 2 days before finishing with cracker topping and baking. This casserole can also be made and placed in freezer for up to 3 months. Add the topping and bake after thawing.
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