Cheesy Broccoli and Rice Casserole

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. Here’s what we discovered:

Test Kitchen Discoveries

• Instead of canned soup, we used half-and-half cut with a bit of chicken broth to add flavor. We also added extra-sharp cheddar and nutty Parmesan.
• To maximize broccoli flavor, we used both the stalks and the florets. Since stalks take longer to cook than florets, we sautéed chopped stalks in butter with onion, then added rice and liquids.
• Because the starch released from the rice overthickened the sauce, we eliminated flour as a thickener altogether; the natural starch from rice was enough.
• We precooked the broccoli florets in the microwave and stirred them into the casserole right before baking.
• Wanting something fresher and more substantial as a topping than just cheese or canned fried onions, we made garlicky, fresh bread crumbs enriched with Parmesan. This topping baked up brown and crisp, and added a final layer of flavor and texture.