Preparation Steps

• Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
• Steam or boil the broccoli florets until tender-crisp, about 4–5 minutes. Drain and set aside.
• In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to make a roux.
• Gradually whisk in the milk and continue cooking, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 3–4 minutes.
• Remove from heat and stir in 3/4 cup of cheddar cheese and 1/2 cup of Parmesan cheese until melted and smooth. Season with salt, pepper, garlic powder, and onion powder.
• In a large bowl, combine the cooked rice, steamed broccoli, and cheese sauce. Mix well until everything is evenly coated.
• Transfer the mixture to the prepared baking dish. Top with remaining cheddar and Parmesan cheese. Optional: sprinkle with breadcrumbs for a crispy top.
• Bake uncovered for 25–30 minutes, or until the casserole is heated through and the top is golden and bubbly.
• Let cool for 5–10 minutes before serving.