Broccoli Gorgonzola Casserole

Attention blue cheese lovers! This broccoli gorgonzola casserole is a dish specifically made for you. The creamy rice with the crunch of the Ritz cracker topping make for well-balanced texture, while the flavors of the salty gorgonzola compliment the buttery taste of the sautéd onions and garlic. This savory casserole will immerse your senses in earthy tones with a sharp bite.  

Not a fan of blue cheese? Substitute cheddar for a different flavor option.

Broccoli Gorgonzola Casserole

By Tommy Turbyfill


1 cup milk, 2%

2 cups water

1 pound broccoli florets, chopped

1 large sweet vidalia onion, chopped

1 can cream of chicken (10.5 ounces)

1 cup long grain rice

½ cup gorgonzola*

1 clove of garlic, chopped

½ cup or 1 stick butter

1 sleeve of Ritz crackers

Sea salt, to taste

Pepper, to taste


Preheat the oven to 350℉. In a medium saucepan, add the water, rice, cream of chicken, and salt and pepper. Bring to a boil and cover for 7 to 10 minutes, or until the rice is tender. In a large pot, melt the butter on low to medium heat, then add the onions and garlic and sauté for 1 minute. Stir in the chopped broccoli making sure all the florets are coated with the butter mixture. Cover and allow to cook for 2 minutes, then add the milk and gorgonzola. Remove from heat once the mixture begins to boil. In a large, 2-inch deep casserole dish add the rice and broccoli mixture. Stir and season with salt and pepper to taste. Top with Ritz cracker crumbles and bake for 8 to 12 minutes or until the toppings have a brown, toasted color. Serve immediately.

*Cheddar makes for a good substitute if you do not prefer the taste of gorgonzola.