Cheesy Broccoli-And-Rice Casserole Recipe by Virginia Willis from Southern Living.

Ingredients

• 6 Tbsp. unsalted butter, divided
• 1 cup panko (Japanese breadcrumbs)
• 2 cups (8 oz.) shredded extra-sharp Cheddar cheese, divided
• 3 cups reduced-sodium, fat-free chicken broth
• 2 cups whole milk
• 1 bay leaf
• 1 fresh thyme sprig
• 2 cups chopped onion
• 1/2 cup diced celery
• 1 (8-oz.) package sliced cremini mushrooms
• 1 tsp. kosher salt, divided
• Pinch of freshly ground black pepper
• Pinch of ground red pepper
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 1 1/2 cups uncooked long-grain rice
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/8 tsp. freshly grated nutmeg
• 3 cups fresh broccoli florets (about 2 heads)

Directions

1. Preheat oven: Set oven to 350°F (175°C).
2. Make the topping: Melt 2 tablespoons butter. Combine melted butter with panko and 1 cup shredded Cheddar cheese; toss to coat. Set aside.
3. Prepare the broth: Bring broth, bay leaf, and thyme sprig to a simmer in a medium saucepan over medium-low heat. Reduce heat to low, cover, and keep warm until ready to use. Discard bay leaf and thyme before using.
4. Cook the vegetables: Melt the remaining 4 tablespoons of butter in a large Dutch oven over medium heat. Add onion and celery, cooking for 3-5 minutes until onion is lightly browned. Stir in mushrooms, 1/2 teaspoon kosher salt, black pepper, and red pepper. Cook an additional 3-5 minutes until mushrooms are tender. Add garlic, cooking for 45 seconds. Stir in flour until combined.
5. Add the broth mixture: Gradually stir the warm broth into the mushroom mixture. Stir in the remaining 1 cup shredded Cheddar cheese until smooth and well blended.
6. Combine rice and seasonings: Add rice, sour cream, mayonnaise, and nutmeg to the mushroom mixture. Stir well to combine. Cover and bake in the preheated oven for 25-30 minutes or until rice is tender and liquid is absorbed.
7. Cook the broccoli: Microwave broccoli with 1/4 cup water and the remaining 1/2 teaspoon kosher salt in a covered bowl on high for about 2 minutes or until tender and bright green. Drain and pat dry.
8. Assemble casserole: Stir broccoli into the baked rice mixture. Transfer the mixture to a broiler-safe dish, if desired. Top with the prepared breadcrumb mixture.
9. Broil and serve: Broil on the middle rack for 2-3 minutes or until the topping is golden brown. Let stand for 5 minutes before serving.