Omigawd Broccoli! Vegetarian Casserole |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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We've gotten so much broccoli from the CSA we belong to this year! I kept cutting it up and freezing it, but it has taken over the freezer and is starting to fill the fridge! Lucky for me, I whipped together this simple dinner - it's easy enough for a beginner, delicous and full of protein for the vegetarians in your life! Ingredients:
4 cups cooked brown rice |
1 medium onion, minced |
2 1/2 lbs fresh broccoli, chopped into small pieces |
8 ounces button mushrooms, diced |
1/2 cup flax seed |
1 tablespoon black pepper |
1 tablespoon salt |
1 (1 1/4 ounce) packet cheese sauce mix |
2 (16 ounce) bags of fancy shredded colby-monterey jack cheese |
1 1/2 cups vegetable stock |
2 tablespoons butter, melted |
Directions:
1. Toss the rice, all the cut up veggies, flax, salt, pepper and cheese sauce mix and mix well. Add the shredded colby jack, reserving a 1/2 cup, and mix it in as well.
2. Stir in the melted butter and vegetable stock and add the entire mixture to a baking pan sprayed with non-stick cooking spray.
3. Top with the remaining colby jack, cover with tinfoil and bake at 400 degrees F until broccoli is tender (30-40 minutes). When the boccoli is done, remove the tin foil and bake for an additional 5 minutes until the cheese is bubly and melted.
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