Ingredients:

• 6 cups broccoli florets (cut into bite-sized pieces)
• 2 cups cooked white rice

• 3 tablespoons butter
• ¾ cup diced onion (about 1 small onion)
• 3 tablespoons all-purpose flour
• 2 cups milk
• ¼ teaspoon garlic powder
• ¼ teaspoon black pepper
• ½ teaspoon dry mustard powder
• ½ teaspoon paprika
• ½ teaspoon salt (adjust to taste)
• 3 tablespoons cream cheese
• 2 cups shredded cheddar cheese (divided)

Instructions:

1. Preheat the Oven:
   • Preheat the oven to 350°F (175°C).
2. Make the Sauce:
   • In a saucepan, melt butter over medium-low heat.
   • Add diced onion and cook until soft and translucent.
   • Stir in flour, garlic powder, and black pepper, and cook for an additional 2 minutes.
   • Gradually pour in the milk while whisking constantly.
   • Continue to cook over medium heat, whisking until the mixture thickens and begins to bubble.
   • Remove the saucepan from heat and stir in dry mustard, paprika, cream cheese, and 1 ½ cups of shredded cheddar cheese.
   • Stir until the cheese is fully melted and the sauce is smooth. Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
3. Blanch the Broccoli:
   • Bring a pot of water to a boil and add the broccoli.
   • Cook for about 2 minutes, just until slightly tender but still crisp.
   • Drain the broccoli and set it aside.
4. Combine the Rice and Broccoli:
   • In a large bowl, combine the cooked rice, broccoli, and cheese sauce.
   • Stir until well mixed.
5. Assemble the Casserole:
   • Transfer the mixture into a greased 2-quart casserole dish.
   • Top with the remaining ½ cup of shredded cheddar cheese.
6. Bake:
   • Bake in the preheated oven for 35 minutes, or until the casserole is bubbly and the cheese on top is lightly browned.
7. Serve and Enjoy!

Nutrition