Broccoli Rice Casserole from Scratch

Ingredients:

• 6 cups broccoli florets ( cut into bite sized pieces)
• 2 cups cooked white rice
• 3 tablespoons butter
• ¾ cup diced onion (about 1 small)
• 3 tablespoons all-purpose flour
• 2 cups milk
• ¼ teaspoon garlic powder
• ¼ teaspoon black pepper
• ½ teaspoon dry mustard powder
• ½ teaspoon paprika
• ½ teaspoon salt (more to taste)
• 3 tablespoons cream cheese
• 2 cups shredded cheddar cheese (divided)
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Instructions:

1. Preheat oven to 350°F.
2. Cook onion and butter on medium-low heat until softened and translucent. Stir in flour, garlic powder and pepper. Cook an additional 2 minutes.
3. 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 ½ cups cheddar cheese. Stir until melted. Taste and season the sauce with additional salt and pepper.
4. Place broccoli in boiling water for about 2 minutes. You still want it slightly crisp as it cooks more in the oven.
5. 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.