Vegetarian

Cheesy Vegetarian Brown Rice Casserole with Broccoli and Mushrooms takes 15 minutes to prepare.

Cheesy Vegetarian Brown Rice Casserole with Broccoli and Mushrooms takes 40 minutes to cook.

Cheesy Vegetarian Brown Rice Casserole with Broccoli and Mushrooms makes 8 servings.

The ingredients for Cheesy Vegetarian Brown Rice Casserole with Broccoli and Mushrooms are:

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)

Here is how you make Cheesy Vegetarian Brown Rice Casserole with Broccoli and Mushrooms:

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 ServingsNumber of Servings: 8Recipe submitted by SparkPeople user JJ_JONES5287.

The nutritional information for Cheesy Vegetarian Brown Rice Casserole with Broccoli and Mushrooms is:

• 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