Broccoli and Cheese Casserole
4 cups - Broccoli Florets (lightly steamed or blanched)
3 ½ cups - Rice (cooked, any variety)
½ cup - Onion (diced)
¼ cup - Butter
¼ cup - Flour
2 cups - Milk (I use whole milk here)
3 cups - Cheddar Cheese (shredded, divided use)
2 ounces - Cream Cheese (cut into small cubes)
1 teaspoon - Salt
½ teaspoon - Pepper
¼ teaspoon - Garlic Powder
Preheat the oven to 375 degrees. Coat a 9"x13" pan with cooking spray.
Melt the butter in a medium pot over medium heat. Add the onion and cook for 3-4 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 4-5 minutes or until sauce has thickened (coats the back of a spoon).
Add the cream cheese, 2 cups of shredded cheddar cheese and the salt, pepper, 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.
Bake for 20-30 minutes or until casserole is bubbly and cheese is melted. Sprinkle with parsley and serve.