I’ve said this before and I’ll say it again…come Thanksgiving, I’m there for the sides.
I’m not a big “meat and three sides” kind of gal, so Thanksgiving dinner isn’t really my jam. That being said, I do love me a good side that’s a casserole, so I typically fill my plate with a whole lot of that stuff instead…like this Cheesy Broccoli and Rice Casserole. This could be a meal for me…or a tasty side to your Turkey Day dinner!
3 cups of rice (I used white rice and cooked it with three cups of water), cooked and ready to go
6 pieces of bacon, chopped
3 tablespoons EVOO
1 red onion, chopped
3 cloves of garlic, chopped
3 tablespoons flour
3 tablespoons buttermilk
1½ cups chicken stock
1 cup shredded cheddar cheese
1 cup shredded Gruyere cheese
1 (16 oz) bag of frozen broccoli florets
salt and pepper
Preheat your oven to 350 degrees.
Grease (I used Pam) a 9×12 baking dish. Set aside.
Make sure your rice is cooked and ready to go.
Meanwhile, over medium-high heat, crisp up your bacon pieces. Once crispy, remove to a paper towel lined plate. Next, add your olive oil and chopped onion to the skillet with the bacon drippings. Saute your onion until tender (about 6 to 7 minutes) then stir in your chopped garlic to saute a minute. Next, sprinkle your flour down over the mixture and then whisk in your buttermilk for about a minute. Next, whisk in your stock and allow everything to come to a bubble. At this point, stir in half of each of your cheeses followed by your broccoli, reserved bacon and rice. Add in a big pinch of both salt and pepper Pour this mixture down into your prepared baking dish. I like to sprinkle a little more pepper down over the top followed by the remaining cheese. Pop your casserole in the oven and bake 30 minutes or until bubbly and browned on the edges.
Remove and serve immediately.
It’s Thanksgiving season, friends!