Broccoli & Rice Casserole Recipe

Name: Broccoli & Rice Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups brown rice; 1 cup vegetable broth; 1 bag mushrooms, chopped into pieces about 1/2 inch; 1 large onion, diced small; 4 cups chopped broccoli, stems and florets; 2 tsp. + 2 tsp. olive oil; 2 tsp. Italian Herb Blend; salt and fresh ground black pepper to taste; 1 1/2 cups sour cream; 1 1/2 cup grated sharp cheddar; 1/4 cup grated Mozzarella

Servings: persons

1 1/2 cups brown rice
1 cup vegetable broth
1 bag mushrooms, chopped into pieces about 1/2 inch
1 large onion, diced small
4 cups chopped broccoli, stems and florets
2 tsp. + 2 tsp. olive oil
2 tsp. Italian Herb Blend
salt and fresh ground black pepper to taste
1 1/2 cups sour cream
1 1/2 cup grated sharp cheddar
1/4 cup grated Mozzarella

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

736

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups brown rice, 1 cup vegetable broth, 1 bag mushrooms, chopped into pieces about 1/2 inch, 1 large onion, diced small, and more.

Yes, Broccoli & Rice Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Broccoli & Rice Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions