This is a Sponsored Post from Blog Meets Brand and Mahatma Rice. All thoughts (and recipes) are my own 🙂
Now that Halloween has past, Thanksgiving and Christmas are just around the corner! This is my absolute favorite time of year, because I get to stay indoors, snuggle with my little kids, and make (and eat) lots of delicious homemade meals. I love comfort food, and the best comfort food happens between Halloween and New Years.
I am definitely a turkey and stuffing girl, but I also love cheesy casseroles with my Thanksgiving feast. They’re an absolute must! One of my favorite cheesy casseroles is broccoli, rice and cheese casserole, but this year, I wanted to mix it up! This is my first year in a new house, and with two kiddos (instead of one) to celebrate Thanksgiving with. I am hosting the festivities this year, so that means I am making the turkey and the side dishes (of course, my mom will be here to help!).
My family loves asparagus, and so I thought it would make a wonderful casserole when paired with Mahatma Rice, so I made an asparagus, rice and cheese casserole. It is a play on broccoli, rice and cheese casserole.
It turned out so tasty! I daresay I may have a new favorite Thanksgiving side!
For this recipe, I used fresh spears of asparagus, cutting off the bottom woody 3rd of the stalks, and cutting the rest of the spears into bite-sized pieces. Instead of using white rice, I added Mahatma Basmati rice, which is incredibly fragrant, while adding great flavor. I then created a homemade cheesy sauce to tie it all together. I baked it in the oven, and 30 minutes later, my mouth was watering!
The asparagus is perfectly tender and adds beautiful contrasting color. The addition of Basmati rice smells amazingly fragrant while it’s cooking, and lends a subtle spicy flavor in this twist on a holiday classic. The homemade cheesy sauce makes you want to get a spoon out and eat it straight out of the pan! The three together are a match made in Thanksgiving heaven.
- 1 stalk of asparagus
- 2 cups Mahatma Basmati rice
- 2 tbsp butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tbsp flour
- 2 cups whole milk
- 2 cups shredded monterey jack and cheddar cheese
- salt and pepper to taste
- Preheat oven to 350 degrees. Grease a 2 quart baking dish.
- Cut the bottom third of the asparagus spears off, and discard. Cut the remaining asparagus spears into bite-sized pieces. In a small saucepan, bring 2 cups of water to a boil, and add asparagus. Boil for 2 minutes, then drain.
- In a saucepan, melt butter and saute onions over medium-high heat, until translucent. Add garlic and saute another 30 seconds. Sprinkle in flour, and stir constantly, until mixed. Slowly add in milk, whisking vigorously to avoid any lumps. Once milk is all added, remove from heat, add 1.5 cups of cheese, salt and pepper, and stir well.
- Meanwhile, cook Mahatma Basmati rice according to package directions.
- Combine asparagus, 2 cups of basmati rice and cheese sauce, and pour into greased baking dish. Sprinkle with remaining 1/2 cup of cheese. Bake in preheated oven for 30 minutes, or until cheese is starting to brown.
What is your favorite Thanksgiving dish? Are you a sweet or savory person? Share your thoughts in the comments below!