Broccoli Rice Casserole

Preheat the oven to 350°F. Lightly grease or spray an 11x7 casserole dish and set it aside.
Bring a pot of salted water to boil and add the broccoli. Cook for about 2 minutes. Drain and set aside.
6 cups broccoli
Melt the butter in a large skillet over medium-high heat. Add the diced onions and cook until soft (about 3 minutes).
3 tablespoons butter, 1 small onion
Add the garlic and cook for an additional 2 minutes.
3 cloves garlic
Whisk in the flour and cook another 2 minutes.
3 tablespoons all-purpose flour
Stir in the seasonings.
½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon mustard powder, ½ teaspoon smoked paprika
Using a whisk, slowly incorporate the milk. Whisk continuously to prevent lumps from forming.
2 cups milk
Once all the milk has been added, add the cream cheese and 1 1/2 cups of the shredded Colby Jack cheese. Stir until bubbly, then turn off the heat.
2 ounces cream cheese
Add the broccoli and cooked rice to the cheese sauce. Stir gently until everything is evenly incorporated.
2 ½ cups cooked long grain rice
Add the broccoli rice mixture to the prepared casserole dish and top with the remaining 1/2 cup of cheese.
Place in the preheated oven and bake for 35-40 minutes or until bubbly all around the outside.
Remove the dish from the oven and allow it to sit for 5 minutes before serving.