Cheesy Vegetarian Brown Rice Casserole with Broccoli and Mushrooms

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 236.7
  • Total Fat: 9.6 g
  • Cholesterol: 30.8 mg
  • Sodium: 488.9 mg
  • Total Carbs: 21.4 g
  • Dietary Fiber: 4.5 g
  • Protein: 14.8 g

View full nutritional breakdown of Cheesy Vegetarian Brown Rice Casserole with Broccoli and Mushrooms calories by ingredient
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Introduction

Cheesy Vegetarian Brown Rice Casserole with Broccoli and Mushrooms Cheesy Vegetarian Brown Rice Casserole with Broccoli and Mushrooms
Number of Servings: 8

Ingredients

    24 tbsp Daisy Light Sour Cream
    12 oz Mushroom, baby bella, fresh, 1 oz serving = approx 1 mushroom (by 4AMAZINGME)
    1.5 serving Brown rice (1 cup cooked)
    1 cup Vegetable Broth
    1 medium (2-1/2" dia) Onions, raw
    4 cup, chopped Broccoli, cooked
    2 cup Kraft Shredded 2% Mexican Four Cheese blend
    1.25 serving McCormick Italian Herb & Cheese Crusting Blend, 1 & 1/3 tbsp (by HONDAGAL1023)

Directions

Cook rice according to package directions to get about 4 1/2 cups cooked brown rice. Spread hot rice out on a cookie sheet to cool while you prep other ingredients. (I used my beloved Zojirushi Rice Cooker to cook the rice.) As soon as rice is cool, transfer it to a large bowl (big enough to hold all the ingredients.)

While rice cooks, put the stock (and mushroom base if using) into a small saucepan and simmer to reduce the amount to 1 cup. (This concentrates the flavor, don't skip this step.) Let stock cool. Chop mushrooms into pieces about 1/2 inch big, and chop onion into small pieces. Cut up the broccoli, chopping stems and cutting flowerets into small bite-sized pieces so you have 4 cups chopped broccoli.

Preheat oven to 375F/190C. Heat 2 tsp. olive oil in a large non-stick frying pan, add mushrooms and saute over medium-high heat until they're lightly browned and all liquid is evaporated, about 5-6 minutes. Put mushrooms in the bowl with the cooled rice. 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. Add Italian Herb Blend and cook 1 minute more. Add the seasoned onions to the bowl with the rice. Put the broccoli in the microwave and cook 1 1/2 minutes at high power. (Or you can saute the broccoli for 2-3 minutes in the pan.) Drain broccoli and add to the rice. Gently combine the rice, mushrooms, onions, and broccoli in the bowl.

Whisk together the sour cream and cooled stock; then stir in 1 cup grated sharp cheddar and 1/2 cup Four Cheese Mexican Blend. Gently stir the sauce and cheese mixture into the rice mixture and combine until all the ingredients are coated with sauce. Spray a 9 inch by 13 inch glass or crockery casserole dish (or comparable size) with non-stick spray and spread the casserole mixture into the dish, patting it down with the turner so it's even. Sprinkle with the other 1/2 cup Four Cheese Mexican Blend and the 1/4 cup grated Mozzarella.

Bake casserole uncovered until it's bubbling and the top is lightly browned, about 35-40 minutes. Serve hot.

This freezes well. Thaw in the refrigerator and heat in microwave or in a covered baking dish in the oven or toaster oven.

Serving Size: 8 Servings

Number of Servings: 8

Recipe submitted by SparkPeople user JJ_JONES5287.

TAGS:  Vegetarian Meals |

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