BROCCOLI RICE CASSEROLE

Instructions
Preparation: Preheat your oven to 350 degrees Fahrenheit. Grease a 2-quart casserole dish with nonstick cooking spray.
Blanch the Broccoli: Bring a large pot of water to a boil. Add the broccoli and cook for 2 minutes. Immediately transfer the broccoli to a bowl of ice water to halt the cooking process. Drain the broccoli in a colander.

Make the Cheese Sauce: In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until softened. Reduce the heat to medium-low, add the minced garlic, and cook for an additional minute, stirring constantly.
Add Flour and Milk: Stir in the flour and cook for 2 minutes. Slowly pour in the milk while stirring continuously until the mixture thickens slightly.
Season the Sauce: Mix in the dry mustard, paprika, nutmeg, salt, and pepper to taste. Add the cubes of cream cheese and stir gently until melted. Gradually add 2 cups of shredded cheddar cheese, stirring until smooth.
Assemble the Casserole: In a large bowl, combine the blanched broccoli, cooked rice, and cheese sauce. Transfer the mixture to the prepared casserole dish.

Bake: Sprinkle the remaining cheddar cheese and Monterey Jack cheese over the top. Bake for 30 minutes or until the cheese is melted and the edges are lightly browned.

See also PEANUT BUTTER OATMEAL CHOCOLATE CHIP COOKIES
Tips

Frozen Broccoli: You can use frozen broccoli for convenience; skip the blanching step since it’s already blanched.
Prepping Broccoli: Remove the large stems and cut the broccoli into bite-size pieces before blanching for optimal texture.
Variations: Substitute or add sautéed mushrooms for a different flavor profile.
Rice Options: Any type of white rice can be used, such as jasmine, basmati, long grain, or instant rice.
Avoid Overcooking: Bake the casserole just until the cheese is melted and the edges are lightly browned for the best texture.
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