Broccoli Rice Casserole

  • 1 16 oz pkg frozen broccoli
  • 1 cup rice (I like jasmine or brown)
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 ½ cups milk
  • 3 cups shredded Cheddar cheese
  • ¼ cup grated Parmesan cheese
  • 1 tsp garlic powder
  • ½ tsp dry mustard
  • Salt and black pepper to taste
  • 1 to 2 cups cracker crumbs (Ritz or Cheezits work well)
Steam broccoli until tender; drain in collander and leave in sink. In same pot, boil 2 cups water with plenty of salt; add rice and boil on medium-high until rice is done (does not have to be fluffy). Stir in ingredients one at a time in this order, waiting for each to melt/incorporate: butter, flour, milk, cheeses, seasonings, drained broccoli. Spoon into medium-sized casserole dish (sprayed with cooking spray). Top with cracker crumbs. Use hands to press crackers downward slightly (this will help the casserole “come together”). Bake at 350 degrees for 20 minutes or until top is browned.
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