Wild Rice Broccoli Cheese Casserole Recipe From Scratch - Canadian Thanksgiving *Re-Upload

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese cuts calories while maintaining flavor.

cream of mushroom soup

🥗Healthier: homemade mushroom sauce

💰Cheaper: cream of chicken soup

Homemade sauce can be healthier, while cream of chicken is often cheaper.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds flavor without dairy; mozzarella is often less expensive.

Put wild rice into a pan and add chicken stock over medium-high heat.

Bring the mixture to a simmer.

Add turmeric, ground ginger, dried garlic, dried onion powder, ground cumin, tarragon, parsley flakes, and oregano to the rice and stir to combine.

Bring the rice mixture to a boil, then cover and reduce heat to low, cooking for 45 minutes to an hour.

Chop up broccoli and mushrooms into bite-sized pieces.

Par steam the broccoli in a steamer.

Melt butter in a pan to prepare a roux.

Whisk in an equal amount of flour to the melted butter.

Gradually pour in about 1 cup of milk while whisking to avoid lumps.

Grate about 300 grams of cheddar cheese and mix a third of it into the roux to create a cheese sauce.

Add cooked broccoli and mushrooms to the cheese sauce and stir to coat everything.

Add the cooked wild rice to the cheese sauce and mix well.

Sprinkle the remaining cheese on top of the mixture.

Preheat the oven to 400°F (204°C).

Transfer the mixture to a baking dish and bake until the cheese is bubbly and golden.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens