Recipe :: Broccoli Rice Casserole

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This recipe isn’t necessarily the healthiest because of the cheese…but, I was craving starch, cheese and vegetables and what’s better than broccoli rice casserole to quench that need?  Here’s my take on a classic:


½ cup gouda cheese (shredded)
½ cup fontina cheese (shredded)
½ cup sharp white cheddar cheese (shredded)
1 can cream of mushroom soup
3 large broccoli crowns
2 cups uncooked brown rice
salt, pepper & garlic powder to taste



  1. Cook brown rice according to cooking directions on package.
  2. Wash and cut florets off of broccoli crown.  In a steamer, steam broccoli for 4 minutes.  Remove from heat and shock with cold water and/or ice.  This stops the cooking process and helps to preserve some of the bright color.
  3. Roughly chop the broccoli into smaller pieces and set aside.
  4. In a large mixing bowl, mix together warm rice, cream of mushroom soup, gouda cheese, fontina cheese and chopped broccoli.  Add salt, pepper and garlic powder to taste and mix well.
  5. Transfer mixture to a baking pan/dish.  Spread white cheddar cheese on top of mixture evenly.
  6. Cover and place in a pre-heated oven at 350˚F for 30 minutes.
  7. After 30 minutes, uncover and continue baking for 15-20 minutes or until top is brown and remove from oven.  Allow to rest for 15 minutes before serving.





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