Broccoli and Rice Casserole
(This is an old recipe that was replaced on the site with Broccoli Cauliflower Rice Casserole in 2023. I am leaving the printer-friendly recipe for the brown-rice version so anyone who was a fan of that recipe can still find it.)
- 4 cups cooked brown rice (see notes)
- 8 cups fresh broccoli, cut into small florets (see notes)
- 1 medium onion, chopped small
- 2 tsp. olive
- 1 tsp. sweet curry powder (any curry powder that’s not labeled hot will probably work for this)
- 1/2 tsp hot curry powder (sometimes called Madras curry powder; you can skip this if cooking for kids or increase for a spicier dish)
- 1/2 tsp. sea salt salt
- 1/2 tsp.Spike Seasoning (optional, but good)
- 1 1/2 cups grated Mozzarella, or more
- 1 1/2 cups sour cream
- 1/2 cup mayo
- 2-3 T fresh squeezed lemon juice (I used my fresh frozen lemon juice)
- 1 1/2 tsp. sweet curry powder
- Cook brown rice according to package directions or using a rice cooker to get 4 cups cooked brown rice.
- When rice is nearly done, cut broccoli into small flowerets to get 8 cups broccoli.
- Bring a large pot of water to a boil, add about 1 tsp. salt, and cook the broccoli exactly 2 minutes.
- Drain broccoli into a colander placed in the sink.
- Preheat oven to 375F/190C.
- Heat the olive oil in a non-stick frying pan, add the onion, and saute over medium-high heat until onion is starting to brown, about 5 minutes.
- Add the sweet and hot curry powder and cook 1-2 minutes more.
- Add the cooked rice and stir to coat with the oil and curry powder, then cook a couple of minutes to to heat the rice (if needed.)
- Whisk together sour cream, mayo, lemon juice, and sweet curry powder to make the sauce.
- Spray an 12″x8″ or similar size glass casserole dish with non-stick spray.
- Make layers with half the rice mixture, half the broccoli, half the curry sauce, and half the cheese, spreading out to make an even layer with each ingredient.
- Make a second layer each of rice mixture, broccoli, curry sauce, and cheese.
- Bake the casserole about 30 minutes, or until casserole is starting to bubble and the cheese is lightly browned on top. Serve hot.
- I am guessing this freezes well, although I haven’t managed to have leftovers to try freezing it.