5 cups roughly chopped fresh broccoli florets1½ cups converted rice,* cooked according to package directions2 cups shredded sharp Cheddar cheese, divided1 cup sour cream½ cup mayonnaise1 tablespoon Creole mustard1 teaspoon kosher salt½ teaspoon onion powder½ teaspoon garlic powder¼ teaspoon ground black pepper¼ cup fresh bread crumbs, toasted¼ cup freshly grated Parmesan cheese
FIRST Preheat oven to 350°.
NEXT Fill a medium saucepan with water, and bring to a boil. Add broccoli, and cook until crisp-tender, about 3 minutes. Drain.
NEXT In a large bowl, combine broccoli, cooked rice, 1 cup Cheddar, sour cream, mayonnaise, mustard, salt, onion powder, garlic powder, and pepper. Spoon mixture into a 10-inch cast-iron skillet. Loosely cover with foil.
LAST Bake until bubbly, 25 to 30 minutes. Sprinkle with bread crumbs, Parmesan, and remaining 1 cup…
