Broccoli and Rice Casserole Recipe

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Whether served as a side dish or as a vegetarian entree, this inventive broccoli and rice casserole recipe will become a favorite.
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  • 1 egg
  • 1 tablespoon flour
  • 2 cups cottage cheese - fat free
  • 3 cups brown rice - cooked
  • ground black pepper to taste
  • 1 tablespoon lemon thyme - fresh, minced
  • 4 tablespoons parmesan cheese or Asiago cheese, grated
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 onion - chopped
  • 3 cloves garlic - minced
  • 1 package frozen broccoli (10 oz) - thawed, drained
  • 1 can mushrooms (8 oz) - sliced
  • 2 tablespoons sunflower seeds or pumkins seeds, toasted
  • 1/2 lemon - juiced
Container:9x13 or 9x9 square baking dish, large mixing bowl, medium skillet with cover
20 mins
25 mins
45 mins
  • Preheat oven to 375° F. Lightly spray baking dish with Pam cooking spray.
  • In bowl, mix together egg, flour, cottage cheese, rice, pepper, lemon thyme, and 2 tablespoons cheese. Set aside.
  • Heat butter and oil over medium heat in skillet.
  • Add onion and saute until lightly browned (about 10 minutes). Add garlic and saute 1 minute. Add broccoli and mushrooms and 1 tablespoon fresh lemon thyme.
  • Cover and cook for 10 minutes.
  • Remove from heat, add cottage cheese mixture and blend well.
  • Spoon mixture into prepared baking dish. Sprinkle the rest of parmesan cheese (2 tablespoons) plus seeds on top.
  • Bake 25-30 minutes. Serve hot.
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