Broccoli Rice Casserole

Ingredients

• 2 pounds fresh broccoli crowns (chopped into bite-size pieces, about 6 cups)
• 3 tablespoons unsalted butter
• 1 cup finely chopped onion
• 3 cloves garlic (minced)
• 1/4 cup all-purpose flour
• 1 1/2 cups whole milk
• 1 cup low sodium vegetable broth
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups shredded sharp cheddar cheese (8 ounces, divided)
• 1/2 cup grated Parmesan cheese
• 3 cups cooked white rice (or cooked brown rice)

Instructions

1. 1

   Preheat oven to 350° F. Lightly grease a 9x13-inch baking dish.

2. 2

   Bring a large pot of water to a boil. Add broccoli and boil for 3-4 minutes, or until crisp-tender (it will cook more in the oven). Transfer broccoli to a colander, rinse with cold water, and drain very well. Set aside.

3. 3

   In a medium saucepan, melt the butter over medium heat. Add the onion and cook, stirring often, until softened, about 4 minutes. Whisk in the minced garlic and flour and cook, stirring, for 30 seconds.

4. 4

   Whisk in the milk and broth, followed by the oregano, garlic powder, salt and pepper. Cook, stirring occasionally, until the mixture starts to bubble and thickens, about 3-4 minutes. Remove pan from the heat and stir in 1 ¼ cups of the shredded cheddar cheese, a little at a time, and the Parmesan cheese until the cheese melts into the sauce.

5. 5

   In a large bowl, combine the broccoli and cooked rice. Pour the cheese sauce over and stir gently to combine.

6. 6

   Transfer the mixture to the baking dish. Sprinkle the remaining shredded cheddar over the top. Bake for 30-35 minutes, or until hot and bubbly and cheese is lightly browned on top. Let rest for 5 minutes before serving.