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1
Preheat oven to 350F.
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2
After dicing the broccoli and carrots, place them in a bowl, rinse them well again allowing water to cling to them (about 1/4 - 1/2 cup).
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3
Place in microwave and cook on high for 2 minutes.
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4
Remove from microwave and set aside.
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5
Melt butter in a large heavy pot on medium heat and add onions, pepper and nutmeg, saute until onion is translucent.
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6
Add garlic and mushrooms, mix, turn down heat to low and cover, stirring occasionally about 7 minutes.
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7
Uncover, remove from heat, gently add carrots and broccoli and allow to cool to room temperature.
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8
While the vegetable mixture and rice are cooling, combine the mushroom soup, half-and-half, and Worcestershire sauce (if using) in another large pot over low heat.
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9
Cook 5 minutes and set aside.
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10
Get out a very large bowl and gently combine the vegetable mixture and the rice.
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11
Add 4 cups of grated cheese and toss again.
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12
Divide the resulting mixture between two shallow roasting pans.
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13
Spoon the soup mixture over both, top with the remaining cheese and bread crumbs.
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14
Place in oven at 350F for 30 minutes or until bubbling.
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15
Remove from oven and serve.
