Broccoli Rice Casserole

Ingredients

• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 1/2 lb broccoli florets
• 4 tbsp unsalted butter
• 1 medium yellow onion, diced
• 2 stalks celery, diced
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1/2 cup sour cream
• 3 cups shredded sharp cheddar cheese
• 1 1/2 tsp kosher salt
• 3/4 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1 cup crushed buttery round crackers
• 3 tbsp unsalted butter, melted

Before you cook

• Cut the broccoli into bite-size florets.
• Dice the onion and celery.
• Shred the cheddar.
• Crush the crackers into coarse crumbs.
• Butter a 9-by-13-inch baking dish.

Steps

1. Combine the rice and chicken broth in a saucepan and bring it to a boil.
2. Cover the pan, drop the heat to low, and cook for 16 minutes.
3. Take the pan off the heat and let it sit covered for 10 minutes, then fluff the rice with a fork.
4. Heat the oven to 350 degrees Fahrenheit.
5. Bring a pot of salted water to a boil and cook the broccoli florets for 3 minutes.
6. Drain the broccoli and rinse it under cold water to lock in the green.
7. Melt the 4 tablespoons of butter in a large saucepan over medium heat.
8. Add the onion and celery and cook for 6 minutes, until soft.
9. Whisk in the flour and cook for 1 minute.
10. Pour in the milk while whisking and simmer for 4 minutes, until the sauce thickens.
11. Take the pan off the heat and stir in the sour cream and 2 cups of the cheddar until smooth.
12. Season with the salt, pepper, garlic powder, and cayenne.
13. Fold the cooked rice and the drained broccoli into the cheese sauce.
14. Spread the mixture in the buttered dish.
15. Scatter the remaining 1 cup of cheddar over the top.
16. Toss the cracker crumbs with the melted butter and scatter them over the cheese.
17. Bake uncovered for 30 minutes, until the top is golden and the edges bubble.
18. Let it rest 5 minutes before serving.