Cheesey Broccoli and Rice Casserole

I don't know what it is, but every time I make rice I have enough leftover to feed a small army.  The recipe is perfect for those situations.  You just can't go wrong adding broccoli and cheese!

2 c Cooked Long Grain Rice
1 c Broccoli Florets
2 Tbsp Butter - Unsalted
2 Tbsp Flour
1 tsp Dry Mustard
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1 c Chicken or Veggie Stock
1 c Milk
                                                                                    2 c Sharp Cheddar Shredded Cheese
                                                                                    1/2 c Panko Bread Crumbs
                                                                                    Kosher Salt
                                                                                    Fresh Ground Black Pepper
                                                                                    Butter Flavored Non-Stick Cooking Spray

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Pre-heat oven to 350 degrees.  Spray a 9 x 13 baking dish with the non-stick cooking spray and set aside.
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In a medium size pot melt the butter over medium heat.  Once the butter is melted add the dry mustard, garlic powder, onion powder, a pinch or two of salt and a few grinds of black pepper.  Whisk the ingredients together.  Add the flour and whisk it to combine it with the butter mixture.  Continue whisking the butter and flour while you let it cook for 3 - 4 minutes.  Continue whisking and add the chicken or veggie stock and the milk. Once the liquids are blended in with the butter and flour reduce the heat to medium low and let it come up to a simmer, stirring occasionally.  Let the mixture simmer for about 5 minutes in order for it to thicken.  Once the sauce has thickened slow add the cheese in batches, whisking it in fully melting each batch of cheese before adding more.  Once all the cheese has been added taste the sauce.  Add any additional salt and pepper if needed.  Keep the sauce on low heat.

In a medium saucepan bring about an inch of water to a boil, covered.  Add a good pinch of salt and stir to combine.  Bring the water back up to a boil and add the broccoli florets.  Cover and let cook for about 8 minutes.  Drain the broccoli.

In a large bowl combine the cooked rice, broccoli and cheese sauce.  Transfer the mixture to the baking dish.  Smooth out the mixture and then top with the panko breadcrumbs.  Lightly spray the breadcrumbs with the non-stick cooking spray.

Transfer the baking dish to the pre-heated oven and bake for 30 - 40 minutes, until the rice mixture is bubbly and the breadcrumbs are golden brown.  Let the rice mixture sit for 5 - 10 minutes before servings.

​Serves 4 - 6 people