Ingredients
4cupsbroccoli florets,lightly steamed or blanched
3½cupscooked rice,any variety
½cuponion,diced
¼cupbutter
¼cupflour
2cupsmilk
3cupsshredded cheddar cheese,divided use
2ozcream cheese,cut into small cubes
1tspsalt
½tsppepper
1tspsmoked paprika,regular paprika can be substituted
¼tspgarlic powder
1cupcrushed buttery cracker crumbs,such as Ritz crackers
2tbspparsley,chopped
cooking spray
Preparation
Preheat the oven to 375 degrees F. Coat a 9×13-inch pan with cooking spray.
Melt the butter in a medium pot over medium heat. Add the onion and cook for 3 to 4 minutes until translucent. Add the flour to the pot and stir to coat the onions; cook for 1 minute.
Slowly whisk the milk into the pan. Cook, stirring occasionally, for 4 to 5 minutes or until the sauce has thickened.
Add the cream cheese, 2 cups of shredded cheddar cheese, and the salt, pepper, smoked paprika, and garlic to the sauce. Stir until smooth.
Place the broccoli and rice in a large bowl and stir to combine. Pour the sauce over the top and toss to coat evenly.
Pour the broccoli mixture into the prepared pan and smooth the top. Sprinkle the remaining cup of cheese over the top along with the crushed crackers.
Bake for 20 to 30 minutes or until casserole is bubbly and cheese is melted. Sprinkle with parsley and serve.
