Ingredients:

  • cups Broccoli Florets (fresh or frozen)
  • cup Long-Grain White Rice (cooked and cooled)
  • tablespoons Unsalted Butter
  • tablespoons All-Purpose Flour
  • cups Whole Milk (Warmed)
  • 1/2 cups Sharp Cheddar Cheese (freshly grated)
  • /2 cup Gruyère or Monterey Jack Cheese (grated)
  • teaspoon Salt
  • /2 teaspoon Black Pepper
  • /2 teaspoon Onion Powder
  • teaspoon Dijon Mustard
  • Large Eggs (lightly beaten)
  • cup Panko Breadcrumbs
  • tablespoons Melted Unsalted Butter (for topping)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Blanch fresh broccoli florets briefly (1-2 minutes) until crisp-tender, or drain frozen broccoli thoroughly. Set aside.
  3. Make the Roux: Melt 4 tablespoons of butter in a medium saucepan over medium heat. Whisk in the flour constantly for 2 minutes until a pale paste forms.
  4. Make the Béchamel: Gradually whisk in the warm milk until smooth. Bring to a gentle simmer, whisking often, until the sauce thickens enough to coat the back of a spoon (about 5-7 minutes). Remove from heat.
  5. Create the Cheese Sauce: Whisk in the grated cheeses, Dijon mustard, salt, pepper, and onion powder until completely melted and smooth.
  6. Temper the Eggs: Lightly beat the two eggs. Scoop about 1/2 cup of the warm cheese sauce into the eggs while whisking constantly to temper them, then pour the tempered egg mixture back into the main sauce, whisking quickly to combine.
  7. Assemble: Gently fold the cooked rice and prepared broccoli into the cheese sauce until everything is evenly coated. Pour the mixture into the prepared baking dish.
  8. Prepare Topping: Toss the Panko breadcrumbs with 2 tablespoons of melted butter until evenly moistened. Sprinkle evenly over the casserole mixture.
  9. Bake for 30–35 minutes, or until the casserole is bubbly and the topping is deep golden brown. Let rest for 10 minutes before serving.