Broccoli Rice Casserole

Preheat the oven to 350°F. Grease a 9x13-inch baking dish.

Blanch the broccoli in boiling water for 2-3 minutes until crisp-tender. Drain well.

In a large skillet, melt the butter over medium heat. Add the onion and sauté until softened and translucent, about 5 minutes. Stir in the garlic and cook 1 minute more.

Sprinkle the flour over the onion mixture. Cook, stirring constantly, for 2 minutes. Gradually whisk in the milk, stirring until smooth.

Bring to a simmer and cook until thickened, about 3-5 minutes. Remove from heat. Stir in the garlic powder, black pepper, mustard powder, paprika, and salt to taste.

Add the cream cheese and 1 1/2 cups of the cheddar cheese. Stir until melted and smooth. Fold in the Parmesan cheese.

In a large bowl, combine the cooked rice, blanched broccoli, and cheese sauce. Mix well. Pour into the prepared baking dish.

Top with the remaining 1/2 cup cheddar cheese and crushed crackers or chips.

Bake for 30-35 minutes until bubbly and the topping is lightly browned. Let stand 5 minutes before serving.