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1
Cook rice according to package directions. As soon as rice is cool, transfer it to a large bowl (big enough to hold all the ingredients.)
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2
Chop mushrooms into pieces about 1/2 inch big, and chop onion into small pieces.
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3
Cut up the broccoli, chopping stems and cutting florets into small bite-sized pieces so you have 4 cups chopped broccoli.
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4
Preheat oven to 375u00b0 F.
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5
Heat 2 tsp. olive oil in a large non-stick frying pan,
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6
Add mushrooms and saute over medium-high heat until they're lightly browned and all liquid is evaporated, about 5-6 minutes.
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7
Put mushrooms in the bowl with the cooled rice.
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8
Heat the other 2 tsp. olive oil, add onions, and cook over medium-high heat until the onions are starting to brown, about 4-5 minutes.
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9
Add Italian Herb Blend and cook 1 minute more.
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10
Add the seasoned onions to the bowl with the rice.
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11
Saute the broccoli for 2-3 minutes in the pan and add to the rice.
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12
Gently combine the rice, mushrooms, onions, and broccoli in the bowl.
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13
Whisk together the sour cream and cooled stock; then stir in 1 cup grated sharp cheddar.
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14
Gently stir the sauce and cheese mixture into the rice mixture and combine until all the ingredients are coated with sauce.
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15
Spray a 9 inch by 13 inch casserole dish with non-stick spray and spread the casserole mixture into the dish, patting it down with the turner so it's even.
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16
Sprinkle with the other 1/2 cup sharp cheddar and the 1/4 cup grated Mozzarella.
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17
Bake casserole uncovered until it's bubbling and the top is lightly browned, about 35-40 minutes.
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18
Serve hot.
