(This is an old recipe that has been replaced on the site with a lower-carb Cheesy Vegetarian Casserole with Cauliflower Rice. I am keeping the printer-friendly recipe for the original higher-carb version so anyone who was a fan of the recipe will still be able to find it.)


  • 1 1/2 cups uncooked brown rice (see notes)
  • one 14 oz. can vegetable broth, simmered to reduce
  • 1 T mushroom base (optional, but recommended)
  • 12 oz. mushrooms
  • 1 large onion
  • 4 cups chopped broccoli
  • 2 tsp. + 2 tsp. olive oil
  • 2 tsp. Italian Herb Blend
  • salt and fresh ground black pepper to taste
  • 1 1/2 cups sour cream
  • 1 cup grated sharp cheddar
  • 1/2 cup + 1/2 cup grated Four Cheese Mexican Blend
  • 1/4 cup grated Mozzarella


  1. Cook rice according to package directions to get about 4 1/2 cups cooked brown rice. I used my beloved Zojirushi Rice Cooker (affiliate link) to cook the rice.
  2. 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 (big enough to hold all the ingredients.)
  3. While rice cooks, put the stock (and mushroom base (affiliate link) if using) into a small saucepan and simmer to reduce the amount to 1 cup. (This concentrates the flavor, don’t skip this step.)  Let stock cool.
  4. Chop mushrooms into pieces about 1/2 inch big, and chop onion into small pieces.
  5. Cut up the broccoli, chopping stems and cutting flowerets into small bite-sized pieces so you have 4 cups chopped broccoli.
  6. Preheat oven to 375F/190C.
  7. 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.
  8. 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.
  9. Put the broccoli in the microwave and cook 1 1/2 minutes at high power. (Or you can saute the broccoli for 2-3 minutes in the pan.) Drain broccoli and add to the rice.
  10. Gently combine the rice, mushrooms, onions, and broccoli in the bowl.
  11. 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.
  12. Spray a 9 inch by 13 inch glass or crockery casserole dish (or comparable size) 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.
  13. Bake casserole uncovered until it’s bubbling and the top is lightly browned, about 35 minutes.  Serve hot.

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