Serves: 4 | Prep: 20 min | Cook: 35 min | Ready: 55 min
3 c. fresh broccoli cut into small pieces
1 c. cooked white rice
1 1/2 T. butter
1 tsp. onion powder
1 1/2 T. flour
1 c. milk
1/8-1/4 tsp. garlic powder
1/8-1/4 tsp. black pepper
1/4 tsp. heaping dry mustard powder
1/4 tsp. heaping paprika
1/4-1/2 tsp. salt
2 T. cream cheese
1 3/4 c. shredded cheddar cheese
Preheat oven to 350°F.
Melt butter on medium-low heat until softened and translucent. Stir in onion powder, flour, garlic powder and pepper. Cook an additional 2 minutes.
Gradually pour in milk while whisking. Continue whisking over medium heat until thick and bubbly. Remove from heat and add dry mustard, paprika, cream cheese and 1 1/4 cups cheddar cheese. Stir until melted.
Place broccoli in boiling water for about 3 minutes. You still want it slightly crisp as it cooks more in the oven.
Stir together rice, broccoli and cheese sauce. Place in a greased 2 qt casserole dish. Top with remaining cheese and bake 35 minutes or until bubbly and cheese lightly browned.