Brown Rice and Cheese Casserole
Indulge in the comforting warmth of this Brown Rice and Cheese Casserole, a wholesome, veggie-packed bake that's perfect for weeknight dinners or meal prep. Featuring nutty brown rice, tender broccoli florets, sweet carrots, and a medley of melted cheddar and Parmesan cheeses, this dish is elevated with fragrant thyme and a crispy panko breadcrumb topping. The creamy mixture of milk and eggs binds it all together, creating a satisfying and nutrient-rich casserole that’s both hearty and flavorful. With just 20 minutes of prep and a golden-baked finish in under an hour, this family-friendly recipe is a delicious way to enjoy healthy ingredients. Whether served as a main course or a tasty side, this cheesy casserole is bound to become a favorite at your table.
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Recipe Information
Ingredients
- 2 cups Brown rice
- 4 cups Water
- 2 tablespoons Olive oil
- 1 Yellow onion, diced
- 3 Garlic cloves, minced
- 2 Medium carrots, diced
- 2 cups Broccoli florets, chopped
- 2 cups Cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 cup Milk (whole or 2%)
- 2 Eggs, beaten
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Panko breadcrumbs
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with a thin layer of olive oil or cooking spray.
In a medium saucepan, combine the brown rice and water. Bring to a boil over high heat, reduce the heat to low, cover, and simmer for 35-40 minutes, or until the rice is tender and the water is absorbed. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until softened.
Stir in the minced garlic and diced carrots. Cook for another 4-5 minutes until the carrots start to soften.
Add the chopped broccoli florets to the skillet and cook for an additional 3-4 minutes. Remove from heat.
In a large mixing bowl, combine the cooked brown rice, sautéed vegetables, shredded cheddar cheese, and grated Parmesan cheese. Stir until well mixed.
In a separate small bowl, whisk together the milk, beaten eggs, dried thyme, salt, and black pepper.
Pour the milk and egg mixture over the rice and vegetable mixture. Stir until everything is evenly coated.
Transfer the mixture to the prepared baking dish and spread it out evenly. Sprinkle the panko breadcrumbs evenly over the top.
Bake in the preheated oven for 25-30 minutes, or until the casserole is heated through and the top is golden brown.
Allow the casserole to rest for 5-10 minutes before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 12.5 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 939 mg | 41% | |
| Total Carbohydrate | 32.2 g | 12% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 5.4 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 530 mg | 41% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 366 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
