Now that school is back in session, it is easy to lean on convenience foods that make our lives a little easier. This is also a great time to bring back classic one-dish meals like casseroles. Casseroles are comforting, practical and easy to prepare ahead, but they can be made even better with fresh ingredients and a few basic cooking techniques. 

Casseroles sometimes have a reputation for being heavy, bland or dependent on packaged ingredients. Many traditional recipes we grew up with begin with a can of condensed soup, which provides the creamy base that holds everything together. Although convenient, it is nearly as easy to keep the ingredients for a homemade sauce or soup base in your kitchen. Making the sauce yourself also allows you to control the seasoning and adjust the salt to your family’s preference. 

A basic casserole sauce begins with butter and flour cooked together to form a roux. Melt 3 tablespoons of butter, whisk in 3 tablespoons of all-purpose flour and cook for about 1 minute. Gradually whisk in 1 /2 cups of milk, broth or a combination of the two. Season the sauce with salt, pepper and herbs, and then simmer until thickened. This makes enough to replace a 10 1/2-ounce can of condensed soup. Once you understand the basic technique, this can be adapted in countless ways. Add sautéed mushrooms, shredded cheese, fresh herbs, Dijon mustard or garlic. Change the broth and seasonings to complement the other ingredients in the dish. The same technique can become the foundation for chicken and rice, tuna and noodles, baked vegetables or almost any casserole your family enjoys. 

A successful casserole is all about balance. Begin with a cooked grain, pasta or potato, add protein and vegetables, and then use just enough sauce to hold everything together without overwhelming the other ingredients. A crisp topping, fresh herbs or a little acidity added at the end provides contrast and keeps the finished dish from feeling too heavy. 

This Chicken, Broccoli and Wild Rice Casserole keeps everything we appreciate about a classic casserole while giving it a fresh update. Cremini mushrooms, Gruyère cheese and thyme add depth to the homemade sauce. A topping of panko breadcrumbs, sliced almonds and lemon zest provides a crisp contrast to the creamy filling. It is also a great way to use leftover or rotisserie chicken, making it practical enough for a busy weeknight. This recipe brings together a more balanced dish without sacrificing the comfort of something familiar. 

Chicken, broccoli and wild rice casserole with homemade sauce 

Yield: 6 to 8 servings 
Pan: 9-by-13-inch baking dish 

Casserole

• 4 cups cooked wild rice blend 
• 3 cups cooked chicken, chopped or shredded 
• 3 cups broccoli florets, cut into bite-sized pieces 
• 8 ounces cremini mushrooms, sliced 
• 1/2 cup finely chopped yellow onion (optional substitution: replace onion with 1/2 cup thinly sliced leek, using only the white and light green portions) 
• 2 tablespoons butter 
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme 
• Salt and black pepper, to taste 

Homemade sauce

• 4 tablespoons butter 
• 1/4 cup all-purpose flour 
• 1 1/2 cups chicken stock 
• 1 cup whole milk 
• 1 teaspoon Dijon mustard 
• 1/2 teaspoon garlic powder 
• 1/4 teaspoon black pepper 
• 1/2 teaspoon salt, plus more to taste 
• 1 cup shredded Gruyère cheese 

Almond breadcrumb topping

• 3/4 cup panko breadcrumbs 
• 1/3 cup sliced almonds 
• 2 tablespoons melted butter 
• 1/4 cup shredded Gruyère 
• 1/2 teaspoon lemon zest 
• Pinch of salt 

Directions

1. Heat oven to 375°F, and lightly grease a 9-by-13-inch baking dish. Blanch the broccoli in salted boiling water for 1 to 2 minutes, until bright green. Place in ice cold water to cool. Drain well. 
2. Melt 2 tablespoons butter in a large skillet over medium-high heat. Brown the mushrooms, and then add the onion or leek and thyme. Cook for 3 to 4 minutes, until softened. Season lightly with salt and pepper. 
3. Melt 4 tablespoons butter in a saucepan over medium heat. Whisk in the flour, and cook for 1 minute. Gradually whisk in the stock and milk, followed by the Dijon, garlic powder, salt and pepper. Cook for 4 to 6 minutes, stirring frequently, until thickened. 
4. Remove from heat, and stir in 1 cup Gruyère until melted. Combine the sauce with the rice, chicken, broccoli and mushroom mixture. Transfer to the prepared baking dish. 
5. Combine the panko, almonds, melted butter, remaining Gruyère, lemon zest and salt. Sprinkle over the casserole. 
6. Bake uncovered for 25 to 30 minutes, until hot and bubbling with a golden topping. Rest for 5 to 10 minutes before serving. 

Chef’s note

Use fully cooked rice, and keep the blanched broccoli slightly firm. If the assembled casserole seems too thick, stir in 1/4 to 1/2 cup additional chicken stock. Swiss cheese may be substituted for the Gruyère.

About

Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management and Baking/Pastry, and non-credit cooking and food classes through LLCC Community Education.

Cooking or food questions? Email epicuriosity101@llcc.edu.