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1
Preheat oven to 350u00b0. Melt 2 Tbsp. butter. Combine melted butter with panko and 1 cup shredded Cheddar cheese; toss to coat.
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2
Bring broth and next 3 ingredients to a simmer in a medium saucepan over medium-low heat. Reduce heat to low; cover and keep mixture warm until ready to use.
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3
Melt remaining 4 Tbsp. butter in a large shallow Dutch oven or ovenproof skillet over medium heat. Add onion and celery to Dutch oven, and cook, stirring occasionally, 3 to 5 minutes or until onion is lightly browned. Add mushrooms to Dutch oven, and stir in 1/2 tsp. kosher salt and a pinch each of black pepper and ground red pepper. Cook, stirring occasionally, 3 to 5 minutes or until mushrooms are tender. Add garlic, and cook, stirring constantly, 45 seconds. Stir in flour until combined. (Mixture will be dry.)
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4
Remove and discard bay leaf and thyme from broth mixture. Gradually stir warm broth mixture into mushroom mixture. Add remaining 1 cup cheese, and stir until well blended and smooth. Stir in rice and next 3 ingredients. Cover Dutch oven with a tight-fitting lid.
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5
Bake at 350u00b0 for 25 to 30 minutes or until rice is tender and liquid is absorbed. Remove Dutch oven from oven; increase oven temperature to broil.
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6
Microwave broccoli, 1/4 cup water, and remaining 1/2 tsp. kosher salt in a covered microwave-safe bowl at HIGH about 2 minutes or just until broccoli is tender and bright green. Drain and pat broccoli dry. Stir broccoli into rice mixture in Dutch oven. If desired, transfer mixture to a broiler-safe serving dish coated lightly with cooking spray.
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7
Sprinkle breadcrumb mixture over broccoli mixture. Place on middle oven rack, and broil 2 to 3 minutes or until topping is golden brown. Let casserole stand 5 minutes before serving.
