Cheesy Broccoli Rice Casserole
This Cheesy Broccoli Rice Casserole is a one pot wonder that's made on the stove! This lightened up version is made with brown rice and plenty of cheese!
Servings: 12 people
Calories: 343kcal
Ingredients
- 1/2 stick (1/4 cup) unsalted butter
- 1 (8 oz) package sliced mushrooms
- 1/2 small yellow onion diced
- 1 (16 oz) bag frozen chopped broccoli
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cloves garlic minced or pressed
- 2 tablespoons all purpose flour
- 1 cup skim milk
- 2 cups stock chicken or vegetable
- 2 cups Crystal Farms shredded cheddar cheese divided
- 2 cups Crystal Farms shredded monterey jack divided
- 1 cup uncooked brown rice
Optional topping
- 1 sleeve Ritz snacker crackers
- 1/2 cup Crystal Farms shredded parmesan cheese
Instructions
- In a large stock pot, melt butter over medium high heat.
- Stir in the mushrooms, onions, broccoli, salt and pepper, and cook for about 5 minutes, stirring regularly.
- Add the garlic and cook for another 30 seconds.
- Stir in flour and cook for 1 minute.
- Stir in milk, stock, 1 cup cheddar cheese, 1 cup monterey jack cheese, and brown rice.
- Raise heat to high and bring to a simmer. Lower heat to low, cover, and simmer for 45-60 minutes or until rice is tender.
- Remove lid, stir in another 1 cup of cheddar cheese and 1 cup of monterey jack cheese and let simmer (I raised my heat to medium - medium low), uncovered, for an additional 10-15 minutes or until sauce has thickened. Keep an eye on it and stir regularly, so rice doesn’t stick.
- Serve immediately or add optional topping.
Optional topping
- In a food processor, pulse together crackers and parmesan cheese until desired texture has been reached. Set aside.
- Pour cooked casserole into a greased 9 x 13 in pan.
- Top with crackers/cheese topping and broil until golden. Keep an eye on this as it can burn quickly!
- Serve immediately.
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Notes
I always use block cheese and shred it myself! I find it melts better than pre-shredded cheese.
**Make sure you use brown rice as it cooks longer than standard white rice.
**Make sure you use brown rice as it cooks longer than standard white rice.
Nutrition
Calories: 343kcal | Carbohydrates: 25g | Protein: 16g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 636mg | Potassium: 351mg | Fiber: 2g | Sugar: 4g | Vitamin A: 645IU | Vitamin C: 34.7mg | Calcium: 390mg | Iron: 1.5mg