Thanksgiving and holiday gatherings call for dishes that are both comforting and impressive. Ree Drummond, The Pioneer Woman, excels at creating such recipes, and her Broccoli-Wild Rice Casserole, featured in her cookbook The Pioneer Woman Cooks: A Year of Holidays, is a perfect example. This isn’t just another casserole; it’s a dish elevated by Ree’s signature touch, particularly her approach to cream of mushroom soup.
Ree Drummond’s Year of Holidays cookbook is a treasure trove of recipes and holiday inspiration, spanning from New Year’s Day to New Year’s Eve. Packed with vibrant photos, decorating tips, and, most importantly, reliable and delicious recipes, this book has quickly become a kitchen staple for many. It’s filled with dishes that home cooks genuinely want to make for their special occasions, presented in a clear and approachable style that Ree is known for.
Browsing through Year of Holidays, it’s easy to find numerous recipes that stand out. From the simple yet flavorful Brussels Sprouts with Cranberries to the decadent Caramel Apple Pie, the cookbook offers a wide range of holiday favorites. Even David, another reviewer, was immediately drawn to the Eggs in Hash Brown Nests from the Easter brunch section. The personal touch of family photos sprinkled throughout the book adds a layer of warmth and personality, making it more than just a recipe collection.
This cookbook is more than just recipes; it’s holiday inspiration. And within its pages, the Broccoli-Wild Rice Casserole recipe shines, especially because of Ree Drummond’s “homemade approach to cream of mushroom soup.” This detail, as Ree herself notes, transforms the entire dish, making it far superior to the standard casserole.
Broccoli-Wild Rice Casserole: A Pioneer Woman Recipe
The Broccoli-Wild Rice Casserole is a standout side dish, perfect for Thanksgiving or any holiday feast. What sets this recipe apart is the fresh, homemade “cream of mushroom soup” element, a departure from canned versions that significantly enhances the flavor and texture of the casserole.
Here’s how to bring this Pioneer Woman classic to your table:
Yields: 12 servings
Prep time: 30 minutes
Cook time: 1 hour
Ingredients:
- 2 cups wild rice or wild rice blend
- 8 cups chicken broth
- 2 to 3 broccoli crowns, cut into small florets
- 1 stick (8 tablespoons) butter
- 1 medium-large onion, diced
- 1 pound white or baby bella mushrooms, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- ¼ cup all-purpose flour
- ½ cup heavy cream
- Salt and ground black pepper to taste
- 1 cup panko breadcrumbs
- 2 tablespoons chopped fresh parsley
Instructions:
- Cook the Wild Rice: In a large saucepan, combine rice with 5 cups chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 35-45 minutes, or until rice is tender and broth is mostly absorbed. Set aside.
- Blanch the Broccoli: Boil salted water in a large pot. Add broccoli florets and cook for 3-4 minutes until bright green and crisp-tender. Drain immediately and plunge into ice water to stop cooking. Drain again and set aside.
- Prepare the “Cream of Mushroom Soup”: Melt 6 tablespoons of butter in a large skillet over medium-high heat. Add onion and mushrooms and sauté for 4-5 minutes, until tender and liquid has evaporated. Add carrots and celery; sauté until vegetables soften and start to brown. Sprinkle in flour and stir to combine. Gradually stir in the remaining 3 cups of broth; bring to a simmer and cook for 3-4 minutes to thicken slightly. Stir in heavy cream and simmer until heated through. Remove from heat.
- Assemble and Bake: Preheat oven to 375°F (190°C). Spread half the cooked rice in a 9×13 inch casserole dish. Layer with half the broccoli florets. Repeat layers with remaining rice and broccoli. Pour the prepared sauce evenly over the casserole.
- Breadcrumb Topping: Melt the remaining 2 tablespoons of butter and toss with panko breadcrumbs. Sprinkle breadcrumbs over the casserole. Cover with foil and bake for 20 minutes. Remove foil and bake for another 20-25 minutes, until breadcrumbs are golden brown and casserole is bubbly.
- Serve: Sprinkle with fresh parsley before serving.
Why Homemade “Cream of Mushroom Soup” Makes a Difference
Ree Drummond emphasizes that this recipe will change your perception of broccoli-rice casserole forever, largely due to her homemade approach to the cream of mushroom element. Using fresh vegetables and creating the sauce from scratch results in a richer, more flavorful, and texturally superior casserole compared to versions relying on canned soup. The depth of flavor from sautéed mushrooms, onions, carrots, and celery, combined with fresh cream, simply cannot be replicated by processed ingredients.
By taking the extra step to make the “cream of mushroom soup” base from scratch, you unlock a new level of deliciousness in this classic casserole. It’s a testament to Ree’s philosophy of taking familiar comfort food and elevating it with fresh ingredients and thoughtful techniques.
Perfect for Holidays and Beyond
This Broccoli-Wild Rice Casserole is not just for Thanksgiving; it’s a versatile side dish that complements a variety of meals throughout the year. Its comforting flavors and satisfying textures make it a welcome addition to any potluck, holiday dinner, or even a cozy weeknight meal. With Ree Drummond’s touch, this casserole is sure to become a new family favorite. Consider adding The Pioneer Woman Cooks: A Year of Holidays to your cookbook collection for more inspiring recipes like this one.
