Ingredients

• 2 , 10 ounce
• 2 tablespoons butter , divided
• 1 cup celery , chopped
• 1 cup onion , chopped
• 2 cloves garlic , minced
• 1 , 10.5 ounce
• 1 , 10.5 ounce
• 0.67 cups milk
• 8 ounces Muenster or Swiss cheese , shredded
• 2 teaspoons Dijon mustard
• 0.5 teaspoons paprika
• 0.5 teaspoons freshly ground black pepper
• 3 cups cooked long grain white rice
• 0.5 cups panko bread crumbs

Instructions

1. 1 Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 3-quart baking dish.
2. 2 Place broccoli and 2 tablespoons water in a large microwave-safe bowl; cover with plastic wrap and microwave on high for 5 minutes, stirring once. Drain.
3. 3 Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Add celery, onion, and garlic. Cook and stir until tender, about 3 to 5 minutes.
4. 4 Stir in soups and milk and heat through.
5. 5 Add cooked vegetable mixture to broccoli in the bowl.
6. 6 Stir in shredded cheese, mustard, paprika, and pepper.
7. 7 Stir in rice until combined. spoon into prepared baking dish.
8. 8 Transfer mixture to prepared baking dish. Combine panko with remaining 1 tablespoon melted butter. Sprinkle on top
9. 9 Bake in the preheated oven until browned and bubbly, about 30 to 40 minutes.
10. 10 Enjoy!

Nutrition per serving