Cheddar, Cauliflower and Cranberry Rice Casserole

Recipe Creator: Bothwell Cheese

The whole family is going to love this warm and comforting rice casserole topped with aged Cheddar cheese, tart cranberry sauce and toasted almonds.    


  • 1 cup 35% whipping cream
  • 1/2 cup chicken broth
  • 1/2 cup grated onion
  • 2 tbsp Dijon mustard
  • 4 cloves garlic, minced
  • 1 tbsp each chopped fresh thyme and rosemary
  • 1 tsp each salt and pepper
  • 3 cups shredded Bothwell Extra Old White Cheddar, Lactose Free Old Cheddar, or Lactose Free 18 Month Old Cheddar, divided
  • 3 cups cooked wild rice mix
  • 3 cups small cauliflower florets, roasted
  • 2 cups chopped trimmed green beans, blanched
  • 1/2 cup cranberry sauce
  • 1/4 cup toasted sliced natural almonds
  • 2 tbsp finely chopped chives


  1. 1. Preheat oven to 350°F. Grease 13 x 9 inch casserole with butter. Set aside.
  2. In large bowl, whisk together cream, broth, onion, Dijon, garlic, thyme, rosemary, salt and pepper. Stir in 1 cup cheese, rice, cauliflower and green beans. Scrape into prepared dish; sprinkle with remaining cheese.
  3. Bake for about 30 minutes or until bubbling around edges and cheese is melted.
  4. Set oven to high broil; broil for 3 to 5 minutes for a golden brown topping.
  5. Dollop cranberry sauce over top. Sprinkle with almonds and chives. Let cool slightly.