January 5, 2014

Broccoli Mushroom and Brown Rice Casserole

I made this to go with a ham I baked the other day.

I know the lighting is horrible and the pictures leave a lot to be desired, but I had to post 
this so you could have the chance to enjoy it as much as I did.


It makes a delicious side dish and is fast and easy.

If your not a mushroom fan you could always use cream of chicken soup and 
leave out the additional mushrooms, or add chicken for a main course.


Definitely a keeper. Entire family LOVED it!
I even had it for breakfast the next morning.

Linked with Weekend Potluck and Foodie Friday.
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Broccoli Mushroom and Brown Rice Casserole

2 cups cooked brown rice
1/2 onion, chopped
1 stalk celery, chopped
Pinch of red pepper flakes
1 clove garlic, minced
1 cup chopped mushrooms
2 1/2 cups fresh broccoli florets
1 can cream of mushroom soup (i used 96% fat free)
1/3 cup milk
1 cup of sharp cheddar cheese, divided use
1/4 tsp salt
pepper

Heat oven to 375*

Heat 2 tsp of olive oil in a pan; saute onion, celery, and pepper flakes with a pinch of salt and pepper until softened. Add garlic and cook for 1-2 minutes more. Stir in mushrooms and cook until mushrooms are softened, 4-5 minutes.

In a large bowl, stir together *rice(see note), broccoli, soup, milk, 1/2 cup of shredded cheese, salt and pepper. Stir in onion mixture and pour into a 8x8 baking dish sprayed with oil. Cook covered 25 minutes. Sprinkle on remaining 1/2 cup of cheese and cook uncovered 10 minutes.

NOTE:  I cook my rice in chicken broth for added flavor. If you cook your rice in water you may need to adjust the amount of salt by up to 1/2 tsp.

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