Cheesy Cauliflower and Brown Rice Casserole

• 1 head cauliflower, cut into florets
• 1 ½ cups uncooked brown rice
• 2 cups shredded cheddar cheese
• 1 cup milk
• 1 can cream of mushroom soup
• 3 tablespoons butter
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup breadcrumbs
• 2 tablespoons melted butter
• 2 green onions, sliced
• 1 teaspoon paprika

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook brown rice according to package instructions.
3. 3 Steam cauliflower until tender.
4. 4 In a large bowl, combine cooked rice, cauliflower, cheddar cheese, milk, soup, 3 tablespoons butter, salt, and pepper.
5. 5 Transfer mixture to a greased 9x13 inch baking dish.
6. 6 In a small bowl, mix breadcrumbs with 2 tablespoons melted butter and sprinkle over the top.
7. 7 Bake for 30 minutes, or until bubbly and top is golden.
8. 8 Garnish with green onions and paprika before serving.

Equipment

• 9x13 inch baking dish
• Mixing bowls
• Steamer or microwave

Variations

• Add cooked chicken or turkey for a protein boost.
• Substitute mozzarella or Monterey Jack cheese for a different flavor profile.

Substitutions

• Use almond milk for a dairy-free option.
• Substitute white rice if you're short on time.

Pairings

• Green beans almondine
• Roasted broccoli

Nutrition

Tips

• For extra flavor, sauté the cauliflower in a bit of olive oil with minced garlic before adding to the casserole.
• This casserole can be assembled ahead of time and refrigerated until ready to bake.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and bake as directed, adding a few extra minutes to the baking time.

Serving Suggestions

• Serve with a simple green salad or steamed vegetables.
• Pairs well with garlic bread or crusty rolls.

FAQ