Instructions

• Preheat the oven to 350°F. Grease a 9×13-inch baking dish and set it aside.
• Bring a pot of salted water to a boil. Add the 5 cups fresh broccoli florets (cut to bite-size) and blanch 1–2 minutes until bright green and just tender. Drain and immediately rinse under cold running water to stop cooking; drain well and set aside.
• In a large skillet over medium-low heat, melt the 3 tbsp salted butter. Add the 1 cup diced onion and cook, stirring regularly, until the onion is soft and translucent, about 5 minutes.
• Whisk into the pan: 3 tbsp flour, ½ tsp garlic salt, and ¼ tsp pepper. Cook and stir 1–2 minutes to remove the raw flour taste.
• Raise the heat to medium. Slowly whisk in the 2 cups milk (while pouring) and bring to a gentle simmer. Cook, stirring frequently, 3–5 minutes until the sauce thickens and coats the back of a spoon.
• Remove the pan from the heat and whisk in ¼ tsp dry mustard powder, ¼ tsp paprika, the 2 oz cream cheese, and 1½ cups of the shredded cheddar cheese. Stir until the cream cheese and cheddar are fully melted and the sauce is smooth.
• In the greased baking dish, combine the cheese sauce with the 2 cups cooked white rice and the blanched broccoli. Stir gently until evenly mixed.
• In a small bowl, stir together 2 tbsp melted salted butter, ½ cup panko bread crumbs, ½ tsp dried Italian spices, and the remaining ½ cup shredded cheddar cheese.
• Sprinkle the panko-cheese mixture evenly over the casserole. Bake uncovered at 350°F for 30–45 minutes, until the casserole is bubbling and the topping is golden brown.
• Remove from the oven, sprinkle with 1 tsp fresh chopped parsley, let rest a few minutes, then serve.