Cheesy Broccoli Rice Casserole

Prepare

1. Preheat oven to 350°F and grease a 2 quart baking dish. Set aside.

Make topping

1. Add Ritz crackers to a food processor and pulse until pea-sized crumbs are formed. Pour into a small bowl and set aside.

Make cheese sauce

1. Add 5 Tbsp of the butter to a skillet over MED heat. Once melted, add the onion and cook for 3-5 minutes, stirring often. Add garlic and cook about 30 seconds.
2. Add flour and stir well to combine, then cook for 1-2 minutes, stirring often.
3. Add salt, paprika, black pepper, and dry mustard.
4. Slowly, whisking as you pour, pour in the chicken broth. Do the same with the heavy cream.
5. Let cook until thickened enough to coat the back of a spoon.
6. Remove from the heat, then add the cubes of cream cheese, stirring until completely melted.
7. Add approximately 2 cups of the cheese (about 1 cup at a time, stirring until melted after each cup), stirring well to combine.

Assemble the casserole

1. Add cooked rice and broccoli to a large mixing bowl, then pour in the cheese sauce and stir to combine.
2. Transfer to prepared baking dish, then sprinkle with the remaining 1 cup of shredded cheese.
3. Melt the remaining 3 Tbsp of butter pour in the bowl with the Ritz cracker crumbs from earlier. Stir well to combine.
4. Sprinkle cracker crumbs over the top of the casserole.

Bake

1. Bake in preheated oven for approximately 25-30 minutes, until hot and bubbly, the cheese is melted, and the edges are lightly golden.