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Cheesy Brown Rice Bake

I made an absolutely delicious casserole tonight without a recipe and with ingredients I had on hand.  I did not take pictures of the prep because I did not know it would be worth documenting, but decided to take a picture as it came out of the oven because I knew it would be good.

I am a Wisconsin girl, so I love a good casserole.  But, I try to avoid the typical Campbell’s Soup creations.  When I started dinner, it was with the intention of including my vegan daughter, who did not eat with us after all.   Oh well, more for us.  In the end this turned out to be a mix of vegan and non vegan options since she was not eating with us.

Cheesy Brown Rice Bake

1.5 cups brown rice

3 cups water

8 ounces mushrooms

12 ounces frozen broccoli

4 tbsp butter (Kerrygold is the best)

1/4 cup flour

2 cups milk of choice

8 ounces mozzarella cheese (I used vegan because it melts so much creamier)

Salt and pepper to taste

1/4 cup whole wheat panko crumbs

1/4 cup Parmesan cheese

 

Boil rice in 3 cups of water, per instructions.  Fry mushrooms in 1 tbsp of butter.  In heavy pot melt remaining 3 tbsp of butter, when melted add flour.  Whisk the flour and butter until smooth, add milk.  Once thick add the mozzarella cheese and stir until melted and smooth.  Stir together rice, mushrooms, cheese blend and broccoli.  Pour into casserole dish and sprinkle with Panko.  Bake at 350 degrees for 30 minute,  5 minutes before taking out of oven add the parmesan.

Honestly, this was delicious.

casserole

 

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