Broccoli and Rice Casserole

6 cups cooked brown rice

2 cups broccoli florets, chopped small and steamed until crisp tender

6 ounces cremini mushrooms, chopped

1 small onion, diced

2 cloves garlic, minced

1/3 cup flour

2 2/3 cups lowfat milk

6 ounces sharp cheddar cheese, shredded

3 ounces Parmesan cheese, shredded

Salt and pepper to taste

1 teaspoon dried thyme

1 teaspoon dried marjoram

1/4 teaspoon cayenne pepper

1/2 teaspoon dry mustard

Drizzle enough olive oil in a small skillet to brown mushrooms. Cook them over medium-medium high heat until they are golden brown. Add onions and garlic, cooking over low heat until caramelized. Combine with rice and set aside.

In a medium saucepan, whisk together the flour and the milk. Cook, stirring constantly, over medium heat until thickened. Remove from heat, and add cheeses (reserve 1/2 cup) and spices. Combine with rice mixture and turn into oiled casserole dish. Sprinkle reserved cheese over the top. Dust with seasoned bread crumbs and paprika if desired.