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Cheesy Broccoli & Brown Rice Casserole

Nutrition (per serving): Calories: 360 kcal | Protein: 14 g | Carbohydrates: 50 g | Fat: 12 g | Fiber: 8 g | Vegetarian: yes | Gluten-Free
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 plates
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup brown rice uncooked
  • 2 cups water or vegetable broth
  • 2 cups broccoli florets fresh or frozen
  • 1 cup cheddar cheese shredded, low-fat
  • 1/2 cup Greek yogurt or plant-based yogurt for vegan
  • 1/2 cup milk dairy or plant-based
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • to taste salt and black pepper
  • 1/4 cup breadcrumbs optional, for topping

Equipment

  • Baking Dish
  • Large saucepan
  • Skillet
  • Knife and cutting board
  • Measuring Cups and Spoons

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Cook brown rice according to package instructions using water or vegetable broth.
  3. Steam or blanch broccoli florets until tender but still crisp.
  4. In a large bowl, mix cooked rice, broccoli, cheddar cheese, Greek yogurt, milk, olive oil, garlic powder, salt, and pepper.
  5. Transfer mixture to a greased baking dish and sprinkle breadcrumbs on top if using.
  6. Bake uncovered for 25–30 minutes until top is golden and casserole is heated through.

Notes

  • For a vegan version, use plant-based cheese and yogurt.
  • Add cooked mushrooms or bell peppers for extra flavor.
  • Leftovers can be stored in the fridge for up to 3 days.
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