Description
This Broccoli Rice Casserole is a comforting and nutritious dish combining steamed broccoli, sautéed mushrooms and onions, creamy cheese sauce, and wholesome brown rice. Baked to perfection with a golden cheese topping, it makes a hearty vegetarian meal perfect for any occasion.
Ingredients
Vegetables
- 3 cups broccoli florets
- 8 ounces cremini mushrooms, sliced
- 1/2 cup diced yellow onion
- 1/2 teaspoon grated garlic
Seasonings
- Salt and fresh ground pepper to taste
- 1 1/2 teaspoons fresh thyme leaves
- 3/4 teaspoon smoked paprika
Other Ingredients
- 1 tablespoon olive oil
- 1 1/2 tablespoons flour
- 1 1/2 cups low fat milk
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded manchego cheese
- 2 1/2 cups cooked brown rice
- 1/2 cup plain low fat Greek yogurt
Instructions
- Steam Broccoli: Preheat oven to 350°F. Heat a large skillet with a lid over medium heat. Add broccoli florets and 1/2 cup water, cover with the lid, and steam for 3-5 minutes until broccoli is bright green and crisp tender. Remove broccoli and set aside. Drain any excess water from the skillet.
- Sauté Vegetables and Seasonings: Add olive oil to skillet and heat over medium-high heat. Add onion, mushrooms, salt, and pepper; sauté for 3-4 minutes. Add grated garlic, smoked paprika, and thyme leaves; sauté for another minute.
- Create Sauce Base: Sprinkle flour over vegetables and stir until no flour streaks remain. Slowly pour in low-fat milk while stirring continuously. Continue stirring until sauce thickens.
- Combine Ingredients: Add steamed broccoli, cooked brown rice, and half of the shredded cheese into the skillet. Stir everything together until well combined.
- Incorporate Greek Yogurt: Remove skillet from heat. Stir in plain low-fat Greek yogurt thoroughly for creaminess.
- Bake the Casserole: Top casserole evenly with remaining shredded cheese. Cover skillet with lid. Bake in preheated oven for 15-20 minutes. Remove lid and bake additional 5 minutes to crisp up the cheese topping.
Notes
- You can substitute cremini mushrooms with button mushrooms if preferred.
- For a richer flavor, use whole milk instead of low-fat milk.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- To make this dish gluten-free, use a gluten-free flour alternative.
- Adding a pinch of red pepper flakes can give a spicy kick to the casserole.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
