Broccoli Rice Casserole

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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