Broccoli Rice Casserole with Egg and Cheese
A wholesome vegetable-studded casserole built on a savory rice-and-cheese crust, bound with egg substitute and topped with melted cheddar. Steamed broccoli, mushrooms, and peppers add texture and nutrition. Light, satisfying comfort food suited to weeknight dinners or potlucks. This version uses egg substitute and nonfat milk for a reduced-fat profile without sacrificing the creamy, custardy interior.
Ingredients
- 2 cup long-grain white rice, cooked hot
- ¾ cup reduced-fat cheddar cheese, shreddedfull-fat cheddar1:1comfort
richer flavor
- ½ cup egg substitute, liquid
- ¾ teaspoon garlic salt
- 1 10-ounce package frozen broccoli, chopped, thawed
- 4 ounce fresh mushrooms, chopped
- ½ cup sweet bell pepper, chopped
- ½ medium onion, chopped
- 1 cup egg substitute, liquid
- ½ cup nonfat milkhalf-and-half1:1comfortdairy-free
creamier texture
- ½ teaspoon onion salt
- ½ teaspoon black pepper, ground
- 1 cup reduced-fat cheddar cheese, shreddedfull-fat cheddar1:1comfort
richer flavor
Instructions
- 1
Combine rice, shredded cheese, egg substitute, and garlic salt in a bowl.
- 2
Press mixture firmly into a 2-quart baking dish coated with nonstick spray.
- 3
Bake until set.
- 4
While baking, place broccoli, mushrooms, pepper, and onion in a steamer basket over boiling water.
- 5
Steam until vegetables are crisp-tender.
- 6
Combine egg substitute, milk, onion salt, and pepper in a bowl; stir in steamed vegetables.
- 7
Pour mixture over rice crust and sprinkle with remaining cheese.
- 8
Bake uncovered until center is set and top is golden.
Tips
Press the rice crust firmly into the dish to create a solid base that won't crumble when you pour the custard mixture over it.
Don't skip steaming vegetables separately; it prevents excess moisture from soaking the crust and keeps textures distinct.
Good to Know
Cover and refrigerate up to 3 days. Reheat covered at 325F until warmed through, 15-20 minutes.
Assemble through step 6 but do not bake. Cover and refrigerate overnight. Bake as directed, adding 5-10 minutes if starting from cold.
Serve directly from the baking dish while hot. Pairs with a green salad or crusty bread.
Common Mistakes
Do not skip the initial 10-minute bake of the crust; this sets its structure and prevents sogginess.
Do not over-steam vegetables; they will continue cooking in the oven and may become mushy if too soft initially.
Substitutions
Dairy-Free Swaps
creamier texture
Vegan Options
General Alternatives
richer flavor
requires 1-2 min more steam time
FAQ
Can I make this ahead?
Yes. Assemble through the vegetable step, cover, and refrigerate overnight. Bake the next day, adding 5-10 minutes since it starts cold. Fully baked leftovers store for 3 days covered.
What if I don't have egg substitute?
Use 2 whole eggs plus 2 tablespoons water as a 1:1 volume swap. The flavor will be slightly richer and nutrition will shift to include dietary cholesterol.
How long can I keep it and can I freeze it?
Refrigerate covered for up to 3 days. Freezing is not recommended; the custard becomes grainy and vegetables lose texture after thawing.