Hi Patty! Leaving out the Greek yogurt would definitely cause the dish to be more dry. I haven’t experimented with adding milk, but you could give it a shot. If you like sour cream, you could try that too.
Although this dish was somewhat labor intensive.. it was a labor of love! This dish was delicious and my family loved it. I added some grilled chicken in when combining the rice with the sauce and it turned out great!
Well, I’m new to this website and I’m already breaking the “rules”. I haven’t completed making the recipe yet but I still wanted to leave my thoughts here:
Everything about this recipe appealed to me- I had been seeking a recipe for Broccoli Rice & Cheese casserole for several days and was having a hard time finding one that found a healthy AND yummy way of getting around the ‘cream of ___’ canned soup ingredient. I’m a vegetarian – though not a vegan- so for me this dish is an entree, not just a side so it HAD to have a good strong nutrition/ healthy bend to it. (I was delighted to see that brown rice had a co-starring role to play!) I made the following adjustments due to lack of foresight on my part:
to compliment my carrot under-supply , I used some lightly sauteed yams I had from another recipe; I love plain old Dannon lowfat yogurt but greek yogurt not so much, so I used about 1/8th C. of low fat yogurt (all that was left) and then added light sour cream to make up the other 6 -eighths, as you had suggested to someone else at odds with yogurt). Lastly, with my inclination for messing with spices, I added 1/2 tspn. each of chili powder and cumin to the cooked veggies before adding the flour. From the sampling I’ve done at various points in preparation of this casserole, it seems like it’s on track to be pretty dang delish once the finished product is out of the oven- I keep going over to the oven to sniff the aroma and watch out for the panko topping over-cooking! I will let you know how it went but in the meanwhile, THANKS A BUNCH for posting this great recipe.
Growing up in Texas I ate a lot of different examples of this casserole. All grown up, living in California, and cooking for myself, I got hungry for it and went googling for a recipe. Almost all of the recipes call for canned cream of chicken or cream of mushroom soup (!). Or even processed cheese brick (I will avoid saying the brand name). California has had a big influence on my cooking — more fresh food, fewer packaged conveniences. Now I’m almost afraid to ask my mother and grandmother what they put in theirs. I kept googling, I wanted a recipe where you build the sauce up yourself, and there it was. Like someone said, it’s labor-intensive but awesome. Lightening the fat without losing the creaminess by using Greek yogurt is a great idea. The mustard is a nice touch (spicy brown is what I had), and the topping really makes it. I left out the carrots because for me, carrots have a very specific flavor that can overpower a dish. For some pops of saltiness and color I added a couple of ounces of diced ham steak like you’d see in a Denver omelet, but mixed in right before baking so the hamminess did not flavor the whole dish. I used a 9″x13″ so there’d be more surface area to brown. After one serving I decided this would be dinner, not a side dish, and went back for more. This one’s a keeper.
This recipe was excellent; I first thought it would be too much food, but in this self-q time it was PERFECT!! Side dish and main course through the week. And delicious! A little prep time to do the broccoli and carrots, but well worth the outcome!
I trust and love your other recipes…. what could I do to make this work with regular ole white rice? Yes, it will destroy the nutrition, but it’s what we have in the house!
Hi Erica, thank you for your kind words! I’ve only used instant brown rice in this recipe, so I’m not sure how it would turn out. The cooking time and amount of liquid needed will differ from the recipe. If you decide to experiment, I’d love to hear how it goes!
This casserole was absolutely delicious! It was a very easy and satisfying dinner and the panko bread crumbs definitely added a nice touch. I think that canned tuna would really complement this casserole’s flavor, so I will try that the next time I make it. Thanks so much for creating this recipe!
Hi Jane! I think you could prepare the base of the casserole today, but you should wait to add the panko topping until just before baking. I hope you enjoy it!
No one could believe it was so creamy and cheesy tasting and yet so healthy and lite! My very fit and healthy nieces gobbled it up. This is my trusted site for eating right without sacrificing flavor!
Hi! The frozen broccoli will have a mushier texture, but if you’d like to use it for convenience, you can thaw it and chop it into bite-sized pieces, then stir it into the casserole along with the rice just prior to baking. If you do try it this way, I’d love to hear how it goes!
My family loved this recipe! It was pretty quick to prepare, and very simple. An easy way to get some extra veggies in, this casserole is so flavourful and cheesy. I didn’t have brown rice, so I used white rice instead and it turned out perfectly. And the leftovers the next day are even better! Simple ingredients, easy to make and very delicious. I highly recommend trying this recipe.
This is a wonderful healthy broccoli, brown rice and cheese recipe. I love that combination, but others recipes are not very healthy. I am trying to lose weight and my husband is diabetic 1. Your recipe is delicious and perfect for us. I did substitute light sour cream for the yogurt and it worked well.
Thank you!
This made a delicious meatless entree! The touch of Dijon mustard in the background was delicious. I used white whole wheat flour to make the sauce. Your recipes turned me on to that product and I love it.
This. Was. DELICIOUS! I served it at a family dinner and wow was it a hit! My family said “this is the way we should always eat it!”
Notes: Thanks for the substitution suggestions! I used regular brown rice (cooked with tomato sauce) and sour cream instead of yogurt. Instead of panko topping, I used fresh Parmesan.
Since I do not like yogurt, can I omit it in this dish or would it come out too dry? Would adding more milk be ok?
Hi Patty! Leaving out the Greek yogurt would definitely cause the dish to be more dry. I haven’t experimented with adding milk, but you could give it a shot. If you like sour cream, you could try that too.
This recipe is a keeper. Delicious!
I’m so happy to hear that you enjoyed this recipe, June! Thank you for taking the time to share this kind review!
Although this dish was somewhat labor intensive.. it was a labor of love! This dish was delicious and my family loved it. I added some grilled chicken in when combining the rice with the sauce and it turned out great!
Thank you for taking the time to share this kind review, Danielle! I’m so happy that this recipe was a hit!
Well, I’m new to this website and I’m already breaking the “rules”. I haven’t completed making the recipe yet but I still wanted to leave my thoughts here:
Everything about this recipe appealed to me- I had been seeking a recipe for Broccoli Rice & Cheese casserole for several days and was having a hard time finding one that found a healthy AND yummy way of getting around the ‘cream of ___’ canned soup ingredient. I’m a vegetarian – though not a vegan- so for me this dish is an entree, not just a side so it HAD to have a good strong nutrition/ healthy bend to it. (I was delighted to see that brown rice had a co-starring role to play!) I made the following adjustments due to lack of foresight on my part:
to compliment my carrot under-supply , I used some lightly sauteed yams I had from another recipe; I love plain old Dannon lowfat yogurt but greek yogurt not so much, so I used about 1/8th C. of low fat yogurt (all that was left) and then added light sour cream to make up the other 6 -eighths, as you had suggested to someone else at odds with yogurt). Lastly, with my inclination for messing with spices, I added 1/2 tspn. each of chili powder and cumin to the cooked veggies before adding the flour. From the sampling I’ve done at various points in preparation of this casserole, it seems like it’s on track to be pretty dang delish once the finished product is out of the oven- I keep going over to the oven to sniff the aroma and watch out for the panko topping over-cooking! I will let you know how it went but in the meanwhile, THANKS A BUNCH for posting this great recipe.
Thank you for taking the time to share this awesome review, Nina! I hope the recipe was a hit!
Growing up in Texas I ate a lot of different examples of this casserole. All grown up, living in California, and cooking for myself, I got hungry for it and went googling for a recipe. Almost all of the recipes call for canned cream of chicken or cream of mushroom soup (!). Or even processed cheese brick (I will avoid saying the brand name). California has had a big influence on my cooking — more fresh food, fewer packaged conveniences. Now I’m almost afraid to ask my mother and grandmother what they put in theirs. I kept googling, I wanted a recipe where you build the sauce up yourself, and there it was. Like someone said, it’s labor-intensive but awesome. Lightening the fat without losing the creaminess by using Greek yogurt is a great idea. The mustard is a nice touch (spicy brown is what I had), and the topping really makes it. I left out the carrots because for me, carrots have a very specific flavor that can overpower a dish. For some pops of saltiness and color I added a couple of ounces of diced ham steak like you’d see in a Denver omelet, but mixed in right before baking so the hamminess did not flavor the whole dish. I used a 9″x13″ so there’d be more surface area to brown. After one serving I decided this would be dinner, not a side dish, and went back for more. This one’s a keeper.
Thank you for sharing this kind review, Joe! I’m so happy that the recipe was a hit!
This recipe was excellent; I first thought it would be too much food, but in this self-q time it was PERFECT!! Side dish and main course through the week. And delicious! A little prep time to do the broccoli and carrots, but well worth the outcome!
I’m so pleased that you enjoyed the recipe, G. Donald! Thank you for sharing this kind review!
I trust and love your other recipes…. what could I do to make this work with regular ole white rice? Yes, it will destroy the nutrition, but it’s what we have in the house!
Thanks!
Hi Erica, thank you for your kind words! I’ve only used instant brown rice in this recipe, so I’m not sure how it would turn out. The cooking time and amount of liquid needed will differ from the recipe. If you decide to experiment, I’d love to hear how it goes!
This casserole was absolutely delicious! It was a very easy and satisfying dinner and the panko bread crumbs definitely added a nice touch. I think that canned tuna would really complement this casserole’s flavor, so I will try that the next time I make it. Thanks so much for creating this recipe!
I’m so happy that it was a hit, Z! Thank you for sharing this kind review!
Hi Erin! Can I make this today – up to the baking part – and store in fridge to cook tomorrow? Thanks!
Hi Jane! I think you could prepare the base of the casserole today, but you should wait to add the panko topping until just before baking. I hope you enjoy it!
No one could believe it was so creamy and cheesy tasting and yet so healthy and lite! My very fit and healthy nieces gobbled it up. This is my trusted site for eating right without sacrificing flavor!
I’m so happy that it was a hit, MER! Thank you for sharing this kind review!
Can you use frozen broccoli? If so, how to prep it? Thaw it first?
Hi! The frozen broccoli will have a mushier texture, but if you’d like to use it for convenience, you can thaw it and chop it into bite-sized pieces, then stir it into the casserole along with the rice just prior to baking. If you do try it this way, I’d love to hear how it goes!
Does this recipe call for 2 cups of cooked rice or 2 cups of raw rice that should be cooked?
Hi Josh! The recipe calls for uncooked instant brown rice, and you will cook it in Step 2. I hope you enjoy the recipe if you try it!
This recipe is delicious and very simple to make. I made this for Thanksgiving, and all 3 of my kids asked if I could make it again soon!
I’m so happy that you enjoyed it, Sheila! Thank you for sharing this kind review!
My family loved this recipe! It was pretty quick to prepare, and very simple. An easy way to get some extra veggies in, this casserole is so flavourful and cheesy. I didn’t have brown rice, so I used white rice instead and it turned out perfectly. And the leftovers the next day are even better! Simple ingredients, easy to make and very delicious. I highly recommend trying this recipe.
I’m so happy that you enjoyed it, Ashley! Thank you for sharing this kind review!
This is a wonderful healthy broccoli, brown rice and cheese recipe. I love that combination, but others recipes are not very healthy. I am trying to lose weight and my husband is diabetic 1. Your recipe is delicious and perfect for us. I did substitute light sour cream for the yogurt and it worked well.
Thank you!
I’m so happy that you enjoyed it, Mary Ellen! Thank you for sharing this kind review!
Super yummy meal and very easy to make! I don’t think you can go wrong with any of her recipes.
So glad to hear you enjoyed it! Thank you for your kind review Amy!
Just tasted this before I put in oven and it is amazing. I can’t wait to serve it for dinner tonight. You have to try it!
I’m so happy that you enjoyed it, Marianne! Thank you for sharing this kind review!
This made a delicious meatless entree! The touch of Dijon mustard in the background was delicious. I used white whole wheat flour to make the sauce. Your recipes turned me on to that product and I love it.
Hi Heather! Thanks for the feedback!
This. Was. DELICIOUS! I served it at a family dinner and wow was it a hit! My family said “this is the way we should always eat it!”
Notes: Thanks for the substitution suggestions! I used regular brown rice (cooked with tomato sauce) and sour cream instead of yogurt. Instead of panko topping, I used fresh Parmesan.
Hi Jiffy! So glad you enjoyed the recipe! Thank you for this kind review and feedback!
Has anyone used a plant-based milk for this? (Like soy or almond) How did it turn out?
Hi Carrie! It should be fine to use either one. Enjoy!