A delightful and creamy casserole combining broccoli, rice, and cheese for a comforting meal.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and the correct temperature from the start.
Blanch the broccoli in boiling water for 3 minutes, then drain and plunge into ice water to stop the cooking process.
This step keeps the broccoli vibrant and prevents overcooking.
Melt 2 tablespoons of butter in a saucepan over medium heat. Add the chopped onion and sauté until tender.
Stir frequently to avoid burning the onions.
Stir in the flour and dry mustard, cooking for 1 minute while stirring constantly.
Cooking the flour removes its raw taste and helps thicken the sauce.
Gradually whisk in the milk, cooking until the mixture thickens and becomes bubbly.
Keep stirring to prevent lumps from forming.
Remove from heat and stir in the shredded cheddar cheese until melted. Add the pepper.
Adding the cheese off the heat prevents it from becoming grainy.
Combine the broccoli, rice, cheese sauce, and mayonnaise in a mixing bowl. Mix well.
Ensure all ingredients are evenly coated with the sauce.
Transfer the mixture to a greased casserole dish.
Greasing the dish prevents sticking and makes cleanup easier.
Melt the remaining butter and mix with the bread crumbs. Sprinkle over the casserole.
The topping adds a satisfying crunch to the dish.
Bake in the preheated oven for 25 minutes or until heated through and the topping is golden brown.
Check the casserole occasionally to avoid over-browning the topping.
Let the casserole cool slightly before serving. Enjoy!
Allowing it to cool helps the flavors meld and makes serving easier.
