Cheesy Vegetarian Brown Rice Casserole with Broccoli and Mushrooms

Directions

Cook rice according to package directions to get about 4 1/2 cups cooked brown rice. Spread hot rice out on a cookie sheet to cool while you prep other ingredients. As soon as rice is cool, transfer it to a large bowl While rice cooks, put the stock into a small saucepan and simmer to reduce the amount to 1 cup. Let stock cool. Chop mushrooms into pieces about 1/2 inch big, and chop onion into small pieces. Cut up the broccoli, chopping stems and cutting flowerets into small bite-sized pieces so you have 4 cups chopped broccoli. Preheat oven to 375F/190C. Heat 2 tsp. olive oil in a large non-stick frying pan, add mushrooms and saute over medium-high heat until they’re lightly browned and all liquid is evaporated, about 5-6 minutes. Put mushrooms in the bowl with the cooled rice. Heat the other 2 tsp. olive oil, add onions, and cook over medium-high heat until the onions are starting to brown, about 4-5 minutes. Add Italian Herb Blend and cook 1 minute more. Add the seasoned onions to the bowl with the rice. Put the broccoli in the microwave and cook 1 1/2 minutes at high power. Drain broccoli and add to the rice. Gently combine the rice, mushrooms, onions, and broccoli in the bowl. Whisk together the sour cream and cooled stock; then stir in 1 cup grated sharp cheddar and 1/2 cup Four Cheese Mexican Blend. Gently stir the sauce and cheese mixture into the rice mixture and combine until all the ingredients are coated with sauce. Spray a 9 inch by 13 inch glass or crockery casserole dish with non-stick spray and spread the casserole mixture into the dish, patting it down with the turner so it’s even. Sprinkle with the other 1/2 cup Four Cheese Mexican Blend and the 1/4 cup grated Mozzarella. Bake casserole uncovered until it’s bubbling and the top is lightly browned, about 35-40 minutes. Serve hot.