Broccoli Rice Casserole from WellPlated.com

I have a pan of comfort food for you today in the form of Broccoli Rice Casserole. It’s fully loaded: nine square inches of all the best parts of an old-school casserole—the creamy, cheesy inside, the scrumptious mix of veggies and rice, and the irresistibly buttery, crispy topping—and exactly none of the worst parts. The luscious, velvety sauce is made with cheese and Greek yogurt.

Video on page.

1 (14.5-ounce) can low-sodium chicken broth or low-sodium vegetable broth

2 cups instant brown rice if you use white rice or non-instant rice, the cooking time and amount of liquid needed will differ

1 pound broccoli florets chopped into bite-size pieces, about 8 cups

4 tablespoons Land O Lakes® Butter with Canola Oil divided

1 small yellow onion diced

4 medium carrots peeled and cut into ¼-inch dice, about ½ pound

¾ teaspoon kosher salt divided

¾ teaspoon garlic powder divided

½ teaspoon black pepper divided

2 tablespoons all-purpose flour

2 ½ cups milk I used skim

1 tablespoon Dijon mustard

¾ cup nonfat plain Greek yogurt

1 cup shredded sharp cheddar cheese about 4 ounces

½ cup panko bread crumbs

2 tablespoons grated Parmesan

Directions at wellplated.com

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