Ingredients:
- cups Cooked White Rice (long grain preferred; cooled)
- cups Fresh Broccoli Florets (cut into bite-sized pieces)
- cup Frozen Peas (optional)
- Tbsp Unsalted Butter
- /4 cup All-Purpose Flour
- cups Whole Milk (warmed)
- tsp Dijon Mustard
- /2 tsp Garlic Powder
- /4 tsp Ground Black Pepper
- Pinch of Nutmeg
- cups Sharp White Cheddar Cheese, freshly grated (divided)
- cup Panko Breadcrumbs
- Tbsp Melted Unsalted Butter
- /4 cup Reserved Sharp White Cheddar Cheese
Instructions:
- Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Blanch the broccoli florets in boiling water for 2 minutes until tender-crisp; immediately plunge into ice water to stop cooking, then drain well.
- Cook rice according to package directions; fluff and set aside to cool slightly.
- Make the Roux: Melt the 4 Tbsp butter in a large saucepan over medium heat. Whisk in the flour continuously for 1-2 minutes until a smooth paste forms.
- Build the Béchamel: Slowly whisk in the warm milk. Increase heat slightly and bring the sauce to a gentle simmer, whisking constantly until the sauce thickens enough to coat the back of a spoon (about 5–7 minutes).
- Cheese Time: Remove the pan from the heat. Stir in the Dijon, garlic powder, pepper, and nutmeg. Gradually stir in 1 ¾ cups of the grated cheddar until completely melted and smooth.
- Combine the Filling: Gently fold the cooled rice, blanched broccoli, and peas (if using) into the cheese sauce. Pour the mixture evenly into the prepared baking dish.
- Prepare the Topping: In a small bowl, toss the Panko breadcrumbs with the 2 Tbsp melted butter and the final ¼ cup of reserved cheddar. Sprinkle evenly over the casserole mixture.
- Bake for 30–35 minutes, or until the casserole is bubbling hot and the topping is golden brown and crunchy.
- Rest and Serve: Let the casserole rest for 10 minutes before serving to allow the sauce to set.