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Brown Rice Cheddar Cheese Casserole

  • Yield: 8 cups 1x


We will sometimes also add broccoli to make broccoli/rice casserole.

Nutrition information includes broccoli


  • 2 cups brown rice (cooked)
  • 1 1/2 cup cheddar cheese (grated, divided)
  • 1/2 tsp salt
  • 1 cup milk
  • 3 medium eggs (slightly beaten)
  • 2 cloves garlic (minced)
  • 1/2 medium onion (finely chopped)
  • 1/4 cup red bell pepper (chopped)
  • 1/4 cup mushrooms (sliced)
  • 1/2 tbs rosemary, oregano, or sage (dried)
  • butter (for baking dish)
  • to taste black pepper
  • 1/2 cup slivered almonds
  • 1 cup broccoli florets (OPTIONAL)


  1. Preheat oven to 350 degrees.
  2. Butter the bottom and sides of a glass casserole dish.
  3. Heat 2 tsp olive oil or ghee in a medium sauté pan over medium heat.
  4. Add the onion, garlic, and mushrooms to the pan and sauté until the mushrooms begin to release their liquid.
  5. Add the red pepper and broccoli and sauté until just tender.
  6. Place the rice into the casserole dish.
  7. In a small bowl, whisk together the milk and eggs.
  8. Pour the egg mixture into the rice and stir together well.
  9. Add 1 cup of the grated cheese and mix together well.
  10. Add the vegetable mixture and thoroughly stir to incorporate.
  11. Bake 40 minutes.
  12. Remove from the oven, top with remaining cheese and almonds and bake 10 minutes more, until cheese is bubbly.
  13. Remove and allow to cool 15 minutes before serving.
  14. Note: If not using mushrooms, increase milk 1/2 cup
  15. If using cold rice, add 25 minutes to the baking time


Source:  Sherry Scott

  • Category: Main Dish, Side Dish
  • Cuisine: American


  • Serving Size: 1 cup
  • Calories: 245
  • Fat: 14.78
  • Carbohydrates: 16.68 g
  • Protein: 12.06 g
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