Ingredients:

  • 4 cups Fresh Broccoli Florets (450 g)
  • 2 cups Cooked Long-Grain White Rice (380 g)
  • 1 tbsp Salt (for blanching water)
  • 4 tbsp Unsalted Butter
  • 4 tbsp All-Purpose Flour
  • 3 cups Whole Milk
  • 2 cups Sharp Cheddar Cheese, grated
  • 4 oz Cream Cheese, softened
  • 1 tsp Dijon Mustard
  • 1/2 tsp Dry Mustard Powder
  • Pinch Ground Nutmeg
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 1 cup Panko Breadcrumbs
  • 2 tbsp Unsalted Butter, melted
  • 1/4 cup Parmesan Cheese (optional)

Instructions:

  1. Prepare Oven and Dish: Preheat oven to 375°F (190°C). Grease the 9x13-inch casserole dish lightly.
  2. Blanch the Broccoli: Bring a large pot of salted water to a rolling boil. Drop the broccoli florets in and cook for 2–3 minutes until they are bright green and tender-crisp (al dente). Immediately drain and plunge into an ice bath (or run under cold water) to stop the cooking process. Drain thoroughly.
  3. Combine Base Ingredients: In a large mixing bowl, gently combine the blanched broccoli and the cooled cooked rice. Set aside.
  4. Start the Roux: In a medium saucepan over medium heat, melt the 4 tbsp of butter. Whisk in the flour until a smooth paste (roux) forms. Cook for 1–2 minutes, stirring constantly, until the raw flour smell is gone.
  5. Make the Béchamel: Slowly whisk in the cold milk, adding it gradually to avoid lumps. Continue whisking until the sauce thickens and comes to a simmer. Reduce the heat to low.
  6. Add Cheeses and Seasonings: Remove the pan from the heat. Stir in the cheddar cheese, cream cheese, Dijon mustard, dry mustard powder, nutmeg, salt, and pepper. Stir continuously until all the cheeses are completely melted and the sauce is smooth and velvety. Taste and adjust seasoning.
  7. Combine the Filling: Pour the entire cheese sauce mixture over the rice and broccoli mixture in the large bowl. Gently fold with a rubber spatula until everything is evenly coated.
  8. Transfer to Dish: Pour the filling into the prepared casserole dish, spreading it out evenly.
  9. Prepare Topping: In a small bowl, combine the panko breadcrumbs, 2 tbsp melted butter, and optional Parmesan cheese. Toss to coat thoroughly.
  10. Bake: Sprinkle the topping evenly over the casserole. Bake for 30–35 minutes, or until the filling is bubbling hot throughout and the topping is golden brown and crispy.
  11. Rest: Let the casserole rest on a cooling rack for 10 minutes before serving. This allows the sauce to set up properly.