Ingredients
Equipment
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- Cook the rice according to package directions. While the rice cooks, bring a pot of salted water to a boil. Add the broccoli florets and blanch for 1-2 minutes. Drain immediately and set aside.
- In a large saucepan, melt 4 tbsp of butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to form a roux.
- Gradually pour in the milk, whisking continuously to ensure the sauce is smooth. Continue cooking and stirring for 5-7 minutes, until the sauce has thickened enough to coat the back of a spoon.
- Remove the saucepan from the heat. Stir in the garlic powder, onion powder, salt, and pepper. Add 2.5 cups of the shredded cheddar cheese and stir until melted and smooth.
- Add the cooked rice and blanched broccoli to the cheese sauce. Fold gently until everything is well combined.
- Pour the mixture into the prepared baking dish and spread evenly.
- In a small bowl, combine the Panko breadcrumbs, Parmesan cheese, and 2 tbsp of melted butter. Sprinkle this mixture evenly over the casserole, followed by the remaining 0.5 cup of cheddar cheese.
- Bake for 20-25 minutes, or until the casserole is hot and bubbly and the topping is golden brown. Let it rest for 5-10 minutes before serving.
Notes
For the creamiest sauce, use freshly shredded cheese. Pre-packaged shredded cheese contains additives that can prevent it from melting smoothly.
Feel free to add 1-2 cups of shredded rotisserie chicken to make this a complete one-dish meal.
Feel free to add 1-2 cups of shredded rotisserie chicken to make this a complete one-dish meal.
