Step 1: Preheat Your Oven - Start by preheating your oven to 350°F (175°C). This ensures that your casserole will bake evenly and get that perfect golden brown on top.
Step 2: Prepare the Broccoli - In a large pot, bring water to a boil and blanch the broccoli florets for about 3 minutes until they are bright green and tender-crisp. Drain the broccoli and run it under cold water to stop the cooking process. Set aside.
Step 3: Cook the Rice - If you haven’t cooked your rice yet, prepare 2 cups of white rice according to package instructions. Fluff it with a fork and set aside.
Step 4: Sauté the Onions - In a skillet, melt 3 tablespoons of salted butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Step 5: Make the Cheese Sauce - Sprinkle in the flour, garlic salt, and pepper. Stir for about 1 minute until the mixture is well combined. Gradually whisk in the milk, continuing to stir until the mixture thickens. This should take about 5-7 minutes. Add the dry mustard powder, paprika, and cream cheese, stirring until the cream cheese is fully melted and the sauce is creamy. Remove from heat and fold in 1 ½ cups of the shredded cheddar cheese.
Step 6: Combine Ingredients - In a large mixing bowl, combine the cooked rice, blanched broccoli, and cheese sauce, stirring gently to coat everything evenly.
Step 7: Assemble the Casserole - Pour the mixture into a greased baking dish. In a separate bowl, mix the remaining ½ cup of cheddar cheese, melted butter, panko bread crumbs, Italian spices, and fresh parsley. Sprinkle this topping evenly over the casserole.
Step 8: Bake - Place the casserole in the preheated oven and bake for 25-30 minutes or until the top is golden and bubbly. The aroma will fill your kitchen, and you’ll know it’s almost time to dig in!
