A creamy, sweet, vegetable-filled casserole with the wholesome goodness of brown rice, broccoli, and corn – perfect as a main dish or a side. Easy to prepare in very little time, but with impressive results!
If you’ve been reading my posts for some time, you’ll no doubt have heard me mention many times before that John.e loves broccoli – a little too much, in my opinion! No matter how it’s prepared – soup, broiled, baked, steamed, or raw – he just can’t get enough broccoli.
If at any time I’m running out the door to go to the grocery store, and I ask if he or McKenna would like anything particular. John.e’s answer is always the same – broccoli. But, Dear Reader, it’s not like, “oh, just broccoli.” It’s like, “Broccoli!!!!” This one simple word is projected from his lips with such enthusiasm, and is usually accompanied by a cartoon-like nodding of the head, paired with the wide-eyed look of a child on Christmas morning. Every. Single. Time.
So, in an effort to prepare some meals on Sunday for a busy work week, I opted for this Corn and Broccoli Brown Rice Casserole. I love to make a few meals on Sunday afternoon that will keep well in the refrigerator and can easily get us through the week. A casserole is the perfect dish to reheat a day or two later.
Speaking of reheating, I have to share this story with you. As I said, I prepared this casserole on Sunday afternoon and waited until it had completely cooled. I covered the dish well and placed it in the refrigerator. On Tuesday, after work, I separated the casserole into two individual-sized Le Creuset baking dishes and placed them onto a baking sheet and into the oven they went. That might seem like a lot of food for two people, but I was planning to serve only the casserole to McKenna and John for dinner that night. They are generally big eaters, so I knew they could handle it.
On Tuesday nights, John.e usually arrives home around 7pm. Poor McKenna, she can’t wait until then to eat – she’s usually starving by 6pm. So I put the casseroles into the oven at 5:15pm at 350 degrees, thinking that they would take about 25 minutes or so to fully heat through. I took McKenna’s casserole dish out of the oven and served her dinner. I left John.e’s in the oven thinking that the residual heat would keep it warm enough until he arrived home an hour later.
McKenna and I ate our dinner; I cleaned up the dishes and she went off to study. I was working on a blog post when it occurred to me that it was a few minutes before 7pm. I decided to turn the oven back on to bring up the temperature of John.e’s casserole. Well, much to my dismay, the oven was already on. I had left the already cooked casserole in the oven for almost two hours!!!
The top was charred slightly. The bubbling around the edges had all dried up. And the entire dish looked sad and unappealing. Failure! Of course, it was at that exact moment, John.e walked in the door. Not one to complain or toss food, he decided to eat it anyway. And, guess what!? He loved it! So, you see, Dear Reader, not only can you make this Corn and Broccoli Brown Rice Casserole ahead of time, but you can reheat it ( or overheat it!) and it still tastes great! In my humble opinion, that’s a winning dish! (Or John.e is too considerate and too polite to say any differently. I guess I’ll never know.)
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- 2 cups brown rice, cooked
- 4 cups broccoli florets, frozen
- 1 1/2 cups canned creamed corn
- 2 large eggs, beaten
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 1/2 cups white cheddar cheese, shredded
- 1/4 cup fresh parsley, chopped
- Preheat oven to 350 degrees.
- Lightly coat a baking dish with cooking spray and set aside.
- Whisk together the eggs, creamed corn, onion powder, garlic powder, and one cup of the cheese together.
- Fold in the frozen broccoli and cooked brown rice.
- Transfer mixture to baking dish.
- Bake for 30 minutes. Remove from oven, top with remaining half cup of cheese and bake for 15 more minutes.
- Garnish with parsley and serve immediately.
“I get way too much happiness from good food.” – Elizabeth Olsen