All I’m craving these days is comfort food. I want it cheesy, I want it hot, and I want it filling. In other words, I am pretty much living off of casseroles at the moment.
The other day when I saw some condensed cream of portabella mushroom soup in the new items section at Trader Joe’s, I knew that I wanted to use it in a casserole. Cream of mushroom soup is made for casseroles.
If you don’t want to use a prepackaged soup in this recipe you can go ahead and make some from scratch . I hear it’s easy, but the convenience of a can has always won me over. What can I say, I’m lazy.
Like many traditional rice casseroles, this recipe pairs sharp cheddar cheese and broccoli, a famously delicious flavor combo. Unlike a more traditional recipe, this version gets a healthy boost by using brown rice instead of white for more whole grains. Also, to cut back on the sodium of prepackaged mushroom soup I’ve only use one box of the soup and supplemented with and nonfat sour cream and milk to get a nice creamy consistency. I also added some veggie sausage to this recipe to up the protein factor, that way I can eat a serving along with a side salad and call it a meal. If you eat meat, use real sausage, and if you are vegetarian but not into soy products, just skip it all together. It will still be a creamy and comforting side.
Broccoli Rice Casserole
Recipe type: Side
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Preheat oven to 375
In a pan, saute onions and brown sausage
Combine all ingredients except for 1/2 cup of the cheese in a large mixing bowl
Add milk if needed to reach a creamy consistency
Place rice mixture in a greased 9×13 baking dish and top with remaining cheese