Cheesy Broccoli and Rice Bake

Serves 8 to 10

There are many variations of this Southern-comfort staple: church-lady recipes that use cans of soup, Junior League mayonnaise–cream cheese combinations, and “cheffed-up” versions with heavy cream and toasted fresh bread crumbs. I’ve lightened it up by preparing a béchamel sauce with low-fat milk, to which I add a combination of reduced-fat and regular cheddar cheese. It’s far less fatty and rich than the traditional version—and still tastes delicious.

• 1 cup freshly grated extra-sharp cheddar cheese (4 ounces)
• 1 cup freshly grated reduced-fat cheddar cheese (4 ounces)
• 1 cup fresh plain or whole wheat or panko bread crumbs
• 2 cups homemade chicken stock or reduced-fat low-sodium chicken broth
• 2 cups 2% or whole milk
• 2 tablespoons unsalted butter
• 2 tablespoons canola oil
• 1 sweet onion, chopped
• 1 celery stalk, diced
• 8 ounces white button mushrooms, ends trimmed, thinly sliced (about 4 loosely packed cups)
• Coarse kosher salt and freshly ground black pepper
• 2 garlic cloves, very finely chopped
• ¼ cup all-purpose flour
• 2 cups long-grain rice
• 1 cup baby spinach, very finely chopped
• ¾ cup sour cream
• Pinch of cayenne pepper
• ¼ teaspoon freshly grated nutmeg
• 1 pound broccoli florets

1 Heat the oven to 350°F.

2 Combine both of the cheeses in a small bowl. In a separate bowl, combine half the mixed cheeses with the bread crumbs. Heat the stock and milk in a medium saucepan over low heat until steaming. Keep warm.

3 Melt the butter with the oil in a large ovenproof casserole or skillet over medium heat. Add the onion and celery. Cook until the onion is soft and translucent, 3 to 5 minutes. Add the mushrooms and season with salt and pepper; cook, stirring occasionally, until tender, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the flour and stir to combine. (The mixture will be dry.)

4 Whisk the warmed stock mixture into the vegetable mixture. Add the remaining cheeses and rice; stir to combine. Add the spinach, sour cream, cayenne, and nutmeg; stir until smooth. Cover with a tight-fitting lid and bake until the rice is tender, about 40 minutes.

5 Meanwhile, place the broccoli in a microwave-safe bowl with ¼ cup water. Cover and microwave on high until just tender and bright green, about 2 minutes, depending on the strength of your microwave. Drain the broccoli and keep warm.

6 Once the rice is tender, remove from the oven and stir in the broccoli. Sprinkle with the reserved bread crumb–cheese mixture. Bake until the topping is golden brown, about 15 minutes. Let cool slightly.