Broccoli Rice Casserole


Yummy and hearty dish that is perfect for a potluck, dinner at home, or a freezer meal for a friend.

4 cups cooked brown rice
4 cups chopped broccoli fresh or frozen
2 cups grated cheddar cheese
1 can cream of mushroom soup
1 cup milk
2 whole eggs
1/2 cup cottage cheese
1 large onion
2 cloves garlic
2 tbs butter
1 tbs yellow mustard
1 tsp salt
1 tsp pepper
1 tsp chili powder

butter or oil to grease the pan
Cook the rice and set aside. Pre-heat oven to 327. Saute the onion and garlic in butter. Mix the can of soup, milk, cottage cheese and eggs together in a bowl. Add the mustard,seasonings, and then slowly mix in the hot rice. If the rice is cold it is fine too. Add the onions after they have cooked for at least 10 minutes. Butter a large casserole dish or two pie pans. Put the rice mixture into the pan and top with chopped broccoli. This can be either fresh or frozen. Sprinkle the cheddar cheese on top. If using fresh broccoli, cover the pan with foil and bake for 40 minutes, then remove foil and bake for ten more or until browned and bubbly. If using frozen leave the pan uncovered and bake for 40 min, or until brown and bubbly on top. This is a great freezer meal. I have had success freezing it before baking in the dish, covered with both foil and plastic wrap, as well as freezing after baking. If you do not want to use cottage cheese, feel free to substitute sour cream or cream cheese. The rice mixture works fine with white rice or quinoa as well. I've also made this with a white sauce instead of the canned soup, however, it will need more salt and pepper if using homemade white sauce or soup mix. Chicken, mushrooms, sauteed zucchini, parsley, and other types of cheeses are all great additions to this dish!


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