Broccoli and Cheese Casserole

Broccoli and Cheese Casserole 4 cups broccoli florets lightly steamed or blanched 3 1/2 cups cooked rice any variety 1/2 cup onion diced 1/4 cup butter 1/4 cup flour 2 cups milk I use whole milk here 3 cups shredded cheddar cheese divided use 2 ounces cream cheese cut into small cubes 1 teaspoon salt 1/2 teaspoon pepper 1 teaspoon smoked paprika regular paprika can be substituted 1/4 teaspoon garlic powder 1 cup crushed buttery cracker crumbs such as Ritz crackers 2 tablespoons chopped parsley cooking spray Preheat the oven to 375 degrees. Coat a 9"x13" pan with cooking spray. Melt the butter in a medium pot over medium heat. Add the onion and cook for 3-4 minutes until translucent. Add the flour to the pot and stir to coat the onions; cook for 1 minute. Slowly whisk the milk into the pan. Cook, stirring occasionally, for 4-5 minutes or until sauce has thickened (coats the back of a spoon). Add the cream cheese, 2 cups of shredded cheddar cheese and the salt, pepper, smoked paprika and garlic to the sauce. Stir until smooth. Place the broccoli and rice in a large bowl and stir to combine. Pour the sauce over the top and toss to coat evenly. Pour the broccoli mixture into the prepared pan and smooth the top. Sprinkle the remaining cup of cheese over the top, along with the crushed crackers. Bake for 20-30 minutes or until casserole is bubbly and cheese is melted. Sprinkle with parsley and serve. NOTES Make Ahead Instructions: Make the casserole through sprinkling the cheese on top. Cover with foil and refrigerate for up to 24 hours. Add the crackers right before you bake the casserole. Add an additional 10 minutes to the bake time.