Cheesy Broccoli-and-Rice Casserole

Ingredients

•   6 tablespoons unsalted butter, divided  
  
  
• 1 cup panko (Japanese breadcrumbs)  
  
  
• 2 cups (8 oz.) shredded extra-sharp Cheddar cheese, divided  
  
  
• 3 cups reduced-sodium, fat-free chicken broth  
  
  
• 2 cups milk  
  
  
• 1 bay leaf  
  
  
• 1 fresh thyme sprig  
  
  
• 2 cups chopped onion  
  
  
• 1/2 cup diced celery  
  
  
• 1 (8-oz.) package sliced cremini mushrooms  
  
  
• 1 teaspoon kosher salt, divided  
  
  
• Pinch of freshly ground black pepper  
  
  
• Pinch of ground red pepper  
  
  
• 2 garlic cloves, minced  
  
  
• 1/4 cup all-purpose flour  
  
  
• 1 1/2 cups uncooked long-grain rice  
  
  
• 1/2 cup sour cream  
  
  
• 1/2 cup mayonnaise  
  
  
• 1/8 teaspoon freshly grated nutmeg  
  
  
• 3 cups fresh broccoli florets (about 2 heads)  
  

Directions

•   Step 1  
  Preheat oven to 350°. Melt 2 Tbsp. butter. Combine melted butter with panko and 1 cup shredded Cheddar cheese; toss to coat.
  
  
• Step 2  
  Bring broth and next 3 ingredients to a simmer in a medium saucepan over medium-low heat. Reduce heat to low; cover and keep mixture warm until ready to use.
  
  
• Step 3  
  Melt remaining 4 Tbsp. butter in a large shallow Dutch oven or ovenproof skillet over medium heat. Add onion and celery to Dutch oven, and cook, stirring occasionally, 3 to 5 minutes or until onion is lightly browned. Add mushrooms to Dutch oven, and stir in 1/2 tsp. kosher salt and a pinch each of black pepper and ground red pepper. Cook, stirring occasionally, 3 to 5 minutes or until mushrooms are tender. Add garlic, and cook, stirring constantly, 45 seconds. Stir in flour until combined. (Mixture will be dry.)
  
  
• Step 4  
  Remove and discard bay leaf and thyme from broth mixture. Gradually stir warm broth mixture into mushroom mixture. Add remaining 1 cup cheese, and stir until well blended and smooth. Stir in rice and next 3 ingredients. Cover Dutch oven with a tight-fitting lid.
  
  
• Step 5  
  Bake at 350° for 25 to 30 minutes or until rice is tender and liquid is absorbed. Remove Dutch oven from oven; increase oven temperature to broil.
  
  
• Step 6  
  Microwave broccoli, 1/4 cup water, and remaining 1/2 tsp. kosher salt in a covered microwave-safe bowl at HIGH about 2 minutes or just until broccoli is tender and bright green. Drain and pat broccoli dry. Stir broccoli into rice mixture in Dutch oven. If desired, transfer mixture to a broiler-safe serving dish coated lightly with cooking spray.
  
  
• Step 7  
  Sprinkle breadcrumb mixture over broccoli mixture. Place on middle oven rack, and broil 2 to 3 minutes or until topping is golden brown. Let casserole stand 5 minutes before serving.