Easy cheesy California brown rice casserole

By: Julie Cader, for the Auburn Journal
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California brown rice and broccoli casserole

1 cup Chex Mix cereal, crushed
½ teaspoon salt
½ teaspoon pepper
1 teaspoon garlic powder
3 tablespoons olive oil

4 cups broccoli florets, steamed al dente and chopped
2 cups California brown rice, cooked
1 (10 ½oz.) can cream of mushroom soup
1 ½ cups milk
1 tablespoon fresh squeezed lemon juice
1 cup shredded cheese
1 teaspoon yellow mustard
½ teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder

Preheat oven to 350 degrees. Grease 8” x 8” baking dish and set aside.
In a small bowl, stir together seasonings and olive oil.
Stir in crushed cereal and set bowl aside.
In a large bowl, combine broccoli, rice, soup, milk, lemon, cheese, mustard and seasonings. Spoon into prepared baking dish.
Sprinkle top of dish with cereal mixture, pressing gently.
Bake uncovered for 30 minutes, or until golden brown on top.

Let’s switch up the quintessential green bean casserole for the holidays with a yummy, cheesy California brown rice and broccoli casserole, sprinkled with a delightfully crunchy Chex Mix topping.
Julie Cader is an Auburn resident and manager of finance and administration at the California Rice Commission in Sacramento.