Broccoli and Three-Cheese Casserole

Broccoli and Three-Cheese Casserole (Adapted from CL)

2 cups cooked brown basmati rice
2 ounces fresh grated Parmesan cheese, divided
3/4 teaspoon salt, divided
1/4 teaspoon dried tarragon
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
1/8 teaspoon crushed red pepper
1 large egg
1 egg white
3 ounces shredded fontina cheese
4 cups coarsely chopped broccoli florets
1 teaspoon olive oil
1 cup finely chopped onion
2 ounces shredded sharp white cheddar
2 large eggs
2 egg whites
3/4 cup plain soy milk
1/4 teaspoon black pepper
3/4 cup panko breadcrumbs

Preheat oven to 400

In a medium bowl, thoroughly combine cooked rice, 1 ounce Parmesan cheese, 1/4 teaspoon salt, tarragon, thyme, parsley, crushed red pepper, egg and egg white. Scoop mixture into a 7 x 11" baking dish lightly coated with nonstick spray. Use a fork to press the mixture into the bottom to form a crust. Evenly scatter fontina over the rice.

Steam broccoli just until crisp tender.

In a large skillet, heat oil over medium. Add onion and cook until tender, about 4 minutes. Stir in the steamed broccoli. Scoop broccoli mixture evenly over rice mixture. Scatter the top with the shredded cheddar.

In a small bowl, whisk together eggs, egg white, milk, remaining 1/2 teaspoon salt and pepper. Pour this mixture over the broccoli mixture.

In a small bowl, toss together panko breadcrumbs and remaining 1 ounce of shredded Parmesan. Scatter the top of the casserole with this mixture.

Bake until set and the top is golden - about 24-28 minutes. Remove and set on a wire rack - let sit for about 5-10 minutes before cutting to serve.

Serves 4-6.

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