Corn and Broccoli Brown Rice Casserole

Course: Main Course, Side Dish

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: servings

Calories: 282kcal

Author: Lord Byron's Kitchen

A vegetable-filled casserole with the wholesome goodness of brown rice, broccoli, and corn - it's perfect as a main or as a side! Easy to prepare in very little time, this Corn and Broccoli Brown Rice Casserole has impressive results!

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Ingredients

2 cups brown rice, cooked and cooled
4 cups broccoli florets, fresh or frozen
1 1/2 cups canned creamed corn
2 large eggs, whisked
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 1/2 cups white cheddar cheese, shredded
1/4 cup fresh parsley, chopped

Instructions

Preheat your oven to 350 degrees F.
Lightly coat a casserole dish with cooking spray and set aside.
In large mixing bowl, stir together the whisked eggs, canned creamed corn, onion powder, garlic powder, ground black pepper, salt, and one cup of the shredded cheese.
Fold in the broccoli and cooked brown rice.
Transfer the mixture to the prepared casserole dish.
Bake for 30 minutes. Remove from the oven and top with the remaining half cup of cheese. Bake for 15 more minutes.
Garnish with parsley and serve immediately.

Nutrition