Broccoli casserole with rice

- 1 cup Crushed Ritz crackers or Panko breadcrumbs.
- 2 tbsp Melted butter.

The Prep: Preheat your oven to 350°F. Grease a 9×13 inch baking dish.
The Aromatics: In a small skillet, sauté the diced onion in 2 tbsp of butter until soft and translucent (about 5 minutes).
The Roux: In a medium saucepan, melt the 4 tbsp of butter. Whisk in the flour and cook for 1–2 minutes (don’t let it brown).
The Sauce: Gradually whisk in the milk. Continue to cook over medium heat, stirring constantly, until the sauce thickens and bubbles.
The Cheese: Remove from heat and stir in 1 ½ cups of the Cheddar cheese until smooth. Add your spices (garlic powder, paprika, salt, and pepper).
The Assembly: In a large bowl, combine the cooked rice, steamed broccoli, sautéed onions, and cheese sauce. Stir gently so you don’t mush the broccoli.
The Layering: Spread the mixture into the baking dish. Top with the remaining ½ cup of cheese.
The Topping: Mix the crushed crackers with the melted butter and sprinkle evenly over the top.
The Bake: Bake for 25–30 minutes until the edges are bubbly and the cracker topping is golden brown.

Drain Your Broccoli: If using frozen broccoli, squeeze it in a clean kitchen towel after thawing. Extra water is the enemy of a creamy casserole—it will turn your sauce into a “soup.”
Don’t Overcook the Rice: Since the rice will soak up the cheese sauce in the oven, make sure it’s cooked al dente (just slightly firm) before mixing it in.
The “Velveeta” Swap: If you want that ultra-creamy, “cafeteria-style” texture, you can replace 1 cup of the cheddar with cubed Velveeta.