Ingredients:

  • cups cooked white rice (day-old preferred)
  • cups fresh broccoli florets
  • Tbsp unsalted butter (for blanching)
  • Tbsp unsalted butter (for roux)
  • Tbsp all-purpose flour
  • cups whole milk
  • cups freshly grated Sharp Cheddar cheese
  • /2 cup grated Gruyère or Monterey Jack cheese
  • tsp Dijon mustard
  • /2 tsp salt
  • /4 tsp black pepper
  • Pinch of fresh nutmeg
  • /2 cup Panko breadcrumbs
  • Tbsp melted unsalted butter (for topping)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Bring a pot of salted water to a boil. Add broccoli florets and blanch for 2 minutes until bright green and slightly tender-crisp. Immediately plunge into ice water to stop cooking (shocking). Drain well.
  3. Make the Roux: In a medium saucepan over medium heat, melt the 4 Tbsp of butter. Whisk in the flour until smooth and cook for 1-2 minutes.
  4. Build the Béchamel: Gradually whisk in the milk until smooth. Increase heat slightly and continue whisking until the sauce thickens enough to coat the back of a spoon (about 5-7 minutes).
  5. Create the Mornay Sauce: Remove the sauce from the heat. Stir in the grated Cheddar and Gruyère until completely melted and smooth. Whisk in Dijon mustard, salt, pepper, and nutmeg. Taste and adjust seasoning.
  6. Assemble the Casserole: Gently fold the cooked rice and blanched broccoli into the cheese sauce until evenly coated. Pour the mixture into the prepared baking dish.
  7. Prepare the Topping: In a small bowl, toss the Panko breadcrumbs with 2 Tbsp of melted butter. Sprinkle evenly over the top of the casserole mixture.
  8. Bake for 30–35 minutes, or until the topping is golden brown, crispy, and the filling is bubbling around the edges.
  9. Rest and Serve: Let the Cheesy Broccoli and Rice Casserole rest for 5–10 minutes before serving to allow it to set up.