Broccoli Cheddar Brown Rice Casserole


3 cups broccoli florets
1/2 cup shredded carrots (optional)
2 tablespoons butter
1 small yellow onion, chopped
1 clove garlic, minced
2 tablespoons all-purpose flour
2 cups milk (whole is best, but reduced fat will do)
1 1/4 cup shredded extra-sharp cheddar cheese, divided
1/2 cup parmesan cheese
1/2 teaspoon mustard powder
1/2 teaspoon smoked paprika
Salt and pepper to taste
1 cup brown rice, cooked according to package instructions (when cooked, it should be between 3 and 4 cups)
1/4 cup panko bread crumbs

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