Bring a pot of water to a boil. Fill a large bowl with water and add ice. Carefully add the broccoli florets to the boiling water. Bring back to a boil and cook for 1 minute. Drain and transfer to the ice bath to stop the cooking. Discard the ice and drain again.
2 heads broccoli
Preheat oven to 375°F.
Grease a 9x13" baking dish with butter or cooking spray.
In a large bowl, add the blanched broccoli, cheddar cheese, cooked rice, scallions, salt, and pepper. Pour the cream of mushroom soup over the top. Use a large wooden spoon to mix everything together.
1 lb cheddar cheese, 2 cups steamed rice, ½ cup scallions, 1½ teaspoon Kosher salt, 1 teaspoon black pepper
In a small bowl, pour the melted butter over the Panko bread crumbs. Use a fork to mix together.
2 tablespoon unsalted butter, ½ cup Panko bread crumbs
Transfer the broccoli mixture into the prepared dish. Sprinkle the Parmesan cheese over the top, and then top with the bread crumbs.
¼ cup Parmesan cheese
Bake, uncovered, for 20 minutes. Increase the temperature to 425°F and bake for another 8 to 10 minutes, until nicely browned on top and the casserole is bubbly.
Remove from the oven and allow to sit for 5 to 10 minutes.
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French