33+ Easy and Flavorful Gluten-Free Brown Rice Casserole Recipes for Every Occasion

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If you’re searching for a delicious, hearty, and nutritious meal that caters to a gluten-free lifestyle, look no further than brown rice casseroles!

Brown rice is not only naturally gluten-free but also a versatile and wholesome ingredient that pairs beautifully with a variety of proteins, vegetables, and cheeses.

Whether you’re looking for a satisfying vegetarian option or a meaty dish, there’s a gluten-free brown rice casserole for every taste.

In this blog post, we’ve gathered over 33 mouthwatering gluten-free brown rice casserole recipes that are perfect for any occasion.

From creamy chicken Alfredo casseroles to savory veggie-packed dishes, you’ll find a new favorite that’s easy to prepare and bursting with flavor.

So grab your ingredients and get ready to indulge in some seriously tasty comfort food that’s entirely gluten-free!

33+ Easy and Flavorful Gluten-Free Brown Rice Casserole Recipes for Every Occasion

With these 33+ gluten-free brown rice casserole recipes, you have a wide array of options to explore and enjoy.

Whether you’re feeding a family, hosting a gathering, or simply craving something comforting, these casseroles are sure to become your go-to meals.

The beauty of these dishes lies in their versatility — you can easily customize them to suit your dietary preferences, whether you’re looking for vegetarian, protein-packed, or creamy options.

Plus, with brown rice as the base, these casseroles offer a nutritious alternative to traditional recipes.

So why not give one (or several!) of these casseroles a try? You’ll love how easy, delicious, and satisfying they are — all while being completely gluten-free!

Cheesy Chicken and Broccoli Brown Rice Casserole

This gluten-free casserole is a hearty, comforting dish packed with protein, fiber, and cheesy goodness.

With tender chicken, nutritious broccoli, and fluffy brown rice baked in a creamy sauce, this meal is perfect for a family dinner or meal prep.

It’s a delicious way to enjoy wholesome ingredients while keeping things gluten-free and satisfying.

Ingredients:

2 cups cooked brown rice
2 cups cooked, shredded chicken
2 cups fresh or frozen broccoli florets
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1 cup plain Greek yogurt
1 cup gluten-free chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika

Instructions:

Preheat your oven to 375°F (190°C) and lightly grease a casserole dish.
In a large bowl, combine the cooked brown rice, shredded chicken, and broccoli.
In a separate bowl, whisk together Greek yogurt, chicken broth, garlic powder, onion powder, salt, pepper, and paprika.
Pour the sauce over the rice mixture and stir until everything is well coated.
Transfer the mixture to the prepared casserole dish and spread evenly.
Sprinkle shredded cheddar and Parmesan cheese on top.
Bake for 25-30 minutes or until the cheese is bubbly and golden brown.
Let it cool for a few minutes before serving.

This cheesy chicken and broccoli brown rice casserole is a nutritious and satisfying meal that everyone will love.

It’s packed with lean protein, whole grains, and veggies, making it a well-balanced dish.

Plus, the creamy texture and cheesy topping make it irresistibly delicious. Serve it as a standalone meal or pair it with a side salad for extra freshness.

Spicy Southwest Black Bean and Brown Rice Casserole

If you’re craving bold, zesty flavors, this gluten-free Southwest-inspired casserole is the perfect choice. Featuring brown rice, black beans, tomatoes, and spices, this dish is both nutritious and full of vibrant taste.

It’s an excellent vegetarian option that delivers plant-based protein and fiber while satisfying your craving for comfort food.

Ingredients:

2 cups cooked brown rice
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
1 can (14.5 oz) diced tomatoes with green chilies
1/2 cup salsa
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1 cup shredded Mexican blend cheese
1/4 cup chopped fresh cilantro (for garnish)

Instructions:

Preheat the oven to 375°F (190°C) and lightly grease a casserole dish.
In a large mixing bowl, combine the cooked brown rice, black beans, corn, diced tomatoes, salsa, and spices. Stir well.
Transfer the mixture to the casserole dish and spread evenly.
Sprinkle shredded cheese over the top.
Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let it sit for a few minutes.
Garnish with fresh cilantro before serving.

This Southwest-inspired casserole is bursting with flavor and packed with nutrients.

The combination of black beans and brown rice provides complete plant-based protein, making it a filling and satisfying meal.

Serve it with avocado slices, a dollop of sour cream, or a side of tortilla chips for an extra layer of indulgence.

Mushroom and Spinach Brown Rice Casserole

This earthy, savory gluten-free casserole is packed with the goodness of mushrooms and spinach.

The nutty flavor of brown rice pairs beautifully with the umami-rich mushrooms, while the creamy texture ties everything together.

It’s a comforting and nutritious meal, perfect for vegetarians or anyone looking for a wholesome, plant-based dish.

Ingredients:

2 cups cooked brown rice
2 cups sliced mushrooms (button, cremini, or portobello)
2 cups fresh spinach, chopped
1 small onion, diced
2 cloves garlic, minced
1 cup gluten-free vegetable broth
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup Greek yogurt
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil

Instructions:

Preheat the oven to 375°F (190°C) and lightly grease a casserole dish.
In a large skillet, heat olive oil over medium heat. Add onions and cook until soft.
Add garlic and mushrooms, cooking until mushrooms are tender and browned.
Stir in chopped spinach and cook until wilted.
In a large mixing bowl, combine cooked brown rice, the mushroom-spinach mixture, vegetable broth, Greek yogurt, thyme, salt, and pepper. Mix well.
Transfer the mixture to the casserole dish and spread evenly.
Sprinkle mozzarella and Parmesan cheese over the top.
Bake for 20-25 minutes, until the cheese is melted and golden.
Let it rest for a few minutes before serving.

This mushroom and spinach brown rice casserole is a perfect balance of comfort and nutrition. It’s rich in fiber, vitamins, and minerals while delivering a deep, savory flavor.

The creamy, cheesy topping makes it a delightfully indulgent yet healthy meal.

Serve it with a simple side salad or enjoy it on its own for a satisfying and nourishing dinner.

Garlic Butter Shrimp and Brown Rice Casserole

This gluten-free garlic butter shrimp and brown rice casserole is packed with bold flavors and wholesome ingredients.

Juicy shrimp, nutty brown rice, and a rich garlic butter sauce come together in a deliciously comforting meal.

It’s easy to prepare and makes for a perfect weeknight dinner with a gourmet feel.

Ingredients:

2 cups cooked brown rice
1 pound shrimp, peeled and deveined
4 tablespoons butter, melted
3 cloves garlic, minced
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon paprika
1/2 teaspoon red pepper flakes (optional)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup gluten-free chicken broth
1/2 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped

Instructions:

Preheat your oven to 375°F (190°C) and lightly grease a casserole dish.
In a bowl, toss the shrimp with melted butter, garlic, lemon zest, lemon juice, paprika, red pepper flakes, salt, and black pepper.
Spread the cooked brown rice evenly in the casserole dish. Pour the chicken broth over it.
Arrange the seasoned shrimp on top of the rice.
Sprinkle Parmesan cheese over the shrimp and rice mixture.
Bake for 20 minutes or until the shrimp is pink and fully cooked.
Remove from the oven and garnish with fresh parsley before serving.

This garlic butter shrimp and brown rice casserole is a quick and easy way to enjoy a restaurant-quality meal at home.

The buttery garlic flavor pairs beautifully with the shrimp and rice, while the hint of lemon adds a refreshing touch.

Serve it with a side of steamed vegetables or a fresh green salad for a complete and satisfying meal.

Creamy Turkey and Brown Rice Casserole

This gluten-free creamy turkey and brown rice casserole is a fantastic way to use leftover turkey while creating a rich, comforting dish.

With a creamy sauce, savory turkey, and hearty brown rice, this casserole is a warm and filling meal that’s perfect for family dinners.

Ingredients:

2 cups cooked brown rice
2 cups cooked, shredded turkey
1 cup frozen peas and carrots
1/2 cup diced celery
1/2 cup diced onion
2 cloves garlic, minced
1 cup gluten-free turkey or chicken broth
1 cup plain Greek yogurt
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded cheddar cheese
1/2 cup gluten-free breadcrumbs (optional)

Instructions:

Preheat your oven to 375°F (190°C) and lightly grease a casserole dish.
In a large skillet, sauté onions, celery, and garlic until soft.
In a large mixing bowl, combine cooked brown rice, shredded turkey, peas and carrots, and sautéed vegetables.
In a separate bowl, whisk together Greek yogurt, turkey broth, thyme, salt, and pepper.
Pour the sauce over the rice mixture and mix well.
Transfer the mixture to the casserole dish and spread evenly.
Sprinkle shredded cheddar cheese and gluten-free breadcrumbs on top.
Bake for 25-30 minutes until golden brown and bubbly.
Let it cool slightly before serving.

This creamy turkey and brown rice casserole is a wonderful way to make a comforting meal out of simple ingredients.

The combination of tender turkey, creamy sauce, and melted cheese makes it irresistible. Serve it with a side salad or roasted vegetables for a well-rounded dinner.

Mediterranean Brown Rice Casserole

This gluten-free Mediterranean brown rice casserole is full of vibrant flavors, healthy ingredients, and a delicious mix of textures.

Packed with tomatoes, olives, feta cheese, and aromatic herbs, it’s a light yet satisfying meal that transports you straight to the Mediterranean coast.

Ingredients:

2 cups cooked brown rice
1 can (14.5 oz) diced tomatoes, drained
1/2 cup kalamata olives, sliced
1/2 cup crumbled feta cheese
1/2 cup chopped red bell pepper
1/2 cup chopped zucchini
1/4 cup red onion, diced
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1/2 cup gluten-free vegetable broth
2 tablespoons olive oil

Instructions:

Preheat your oven to 375°F (190°C) and lightly grease a casserole dish.
In a large bowl, mix the cooked brown rice, diced tomatoes, olives, red bell pepper, zucchini, red onion, and garlic.
Add oregano, basil, salt, black pepper, and red pepper flakes. Stir well.
Pour in the vegetable broth and olive oil, then mix again.
Transfer the mixture to the casserole dish and spread evenly.
Sprinkle crumbled feta cheese on top.
Bake for 20-25 minutes until the casserole is heated through and slightly golden.
Let it cool for a few minutes before serving.

This Mediterranean brown rice casserole is a delightful combination of fresh vegetables, tangy feta cheese, and bold Mediterranean flavors.

It’s light, yet satisfying, and makes for an excellent vegetarian meal. Serve it with a side of hummus, pita bread, or a simple cucumber salad for a refreshing and wholesome dining experience.

Bacon and Leek Brown Rice Casserole

This gluten-free bacon and leek brown rice casserole is a savory, indulgent dish that’s perfect for a cozy dinner.

The smoky bacon flavor blends beautifully with the mild sweetness of leeks, and the brown rice provides a hearty base for this rich casserole.

It’s a perfect way to enjoy simple yet flavorful ingredients in one easy dish.

Ingredients:

2 cups cooked brown rice
4 strips bacon, chopped
2 large leeks, cleaned and sliced
1 small onion, diced
3 cloves garlic, minced
1 cup gluten-free chicken broth
1/2 cup heavy cream
1 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup shredded Gruyère cheese
1 tablespoon chopped fresh parsley (for garnish)

Instructions:

Preheat your oven to 375°F (190°C) and lightly grease a casserole dish.
In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon fat in the skillet.
In the same skillet, sauté leeks, onions, and garlic in the bacon fat until softened, about 5 minutes.
Add the cooked brown rice to the skillet and stir to combine with the leeks and onions.
In a separate bowl, whisk together chicken broth, heavy cream, thyme, salt, and black pepper. Pour this mixture over the rice mixture and stir.
Transfer everything to the prepared casserole dish.
Sprinkle shredded Gruyère cheese over the top and bake for 25-30 minutes, or until bubbly and golden.
Garnish with chopped parsley before serving.

This bacon and leek brown rice casserole is packed with rich flavors and satisfying textures.

The smoky bacon and creamy sauce complement the earthy rice and leeks, making it a perfect comfort food option. It’s great as a main dish or as a side to a roasted chicken or grilled meats.

Zucchini and Tomato Brown Rice Casserole

This gluten-free zucchini and tomato brown rice casserole is light yet flavorful, offering a healthy mix of vegetables and whole grains.

The combination of fresh zucchini, tomatoes, and a cheesy topping makes for a dish that’s both comforting and packed with nutrition. It’s perfect for a quick and wholesome dinner or lunch.

Ingredients:

2 cups cooked brown rice
2 medium zucchinis, sliced
2 large tomatoes, diced
1/2 cup red onion, diced
2 cloves garlic, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 cup gluten-free vegetable broth
1 tablespoon olive oil

Instructions:

Preheat your oven to 375°F (190°C) and lightly grease a casserole dish.
In a large skillet, heat olive oil over medium heat. Add garlic and onion and cook until softened.
Add sliced zucchini and cook for about 5 minutes, until slightly tender.
Stir in the diced tomatoes, basil, oregano, salt, and black pepper. Cook for an additional 3-4 minutes until the tomatoes release some of their juices.
In a large mixing bowl, combine the cooked brown rice with the zucchini and tomato mixture. Add the vegetable broth and mix well.
Transfer the mixture to the prepared casserole dish.
Sprinkle mozzarella and Parmesan cheese on top.
Bake for 20-25 minutes, until the cheese is melted and golden brown.
Let the casserole rest for a few minutes before serving.

This zucchini and tomato brown rice casserole is a flavorful and healthy dish that celebrates the freshness of vegetables.

The combination of zucchini and tomatoes creates a light yet satisfying meal, while the cheesy topping brings in an extra layer of comfort.

Serve it with a side of grilled chicken or as a vegetarian main dish for a wholesome dinner.

Sweet Potato and Black Bean Brown Rice Casserole

This gluten-free sweet potato and black bean brown rice casserole is a deliciously filling, nutrient-packed meal.

The natural sweetness of the roasted sweet potatoes contrasts beautifully with the savory black beans and brown rice.

It’s a great vegetarian option that’s high in fiber and full of flavor.

Ingredients:

2 cups cooked brown rice
2 medium sweet potatoes, peeled and diced
1 can (15 oz) black beans, drained and rinsed
1/2 cup red onion, diced
2 cloves garlic, minced
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup shredded cheddar cheese (optional)
1/2 cup gluten-free vegetable broth
2 tablespoons olive oil
2 tablespoons chopped fresh cilantro (for garnish)

Instructions:

Preheat your oven to 375°F (190°C) and lightly grease a casserole dish.
Toss the diced sweet potatoes with olive oil, cumin, smoked paprika, chili powder, salt, and black pepper. Spread the sweet potatoes on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
In a skillet, sauté the diced red onion and garlic until soft.
In a large bowl, combine cooked brown rice, roasted sweet potatoes, black beans, sautéed onions and garlic, and vegetable broth. Stir to mix everything evenly.
Transfer the mixture to the prepared casserole dish.
If desired, sprinkle shredded cheddar cheese on top.
Bake for 20-25 minutes, or until the casserole is heated through and the cheese is melted.
Garnish with fresh cilantro before serving.

This sweet potato and black bean brown rice casserole is a flavorful, filling dish that combines the earthy sweetness of roasted sweet potatoes with the richness of black beans and brown rice.

It’s a complete meal in itself, offering plant-based protein, fiber, and a comforting taste. Serve it with a side of guacamole or a fresh green salad for a satisfying, nutritious dinner.

Spinach and Artichoke Brown Rice Casserole

This gluten-free spinach and artichoke brown rice casserole is a creamy, savory dish that combines the rich flavors of spinach and artichokes with the wholesome goodness of brown rice.

It’s a comforting and indulgent meal that’s easy to make and perfect for any occasion. The blend of creamy sauce and melted cheese makes it a crowd-pleasing dish.

Ingredients:

2 cups cooked brown rice
1 can (14 oz) artichoke hearts, drained and chopped
3 cups fresh spinach, chopped
1/2 cup onion, diced
2 cloves garlic, minced
1 cup gluten-free vegetable broth
1/2 cup Greek yogurt
1/2 cup cream cheese, softened
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried basil
1 tablespoon olive oil

Instructions:

Preheat your oven to 375°F (190°C) and lightly grease a casserole dish.
In a skillet, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 3-4 minutes.
Add chopped spinach to the skillet and cook until wilted. Remove from heat and set aside.
In a large bowl, combine the cooked brown rice, chopped artichokes, spinach mixture, vegetable broth, Greek yogurt, and cream cheese. Stir until well combined.
Season with salt, black pepper, and dried basil.
Transfer the mixture to the casserole dish and spread evenly.
Top with shredded mozzarella and Parmesan cheese.
Bake for 20-25 minutes until the cheese is melted and bubbly.
Let the casserole rest for a few minutes before serving.

This spinach and artichoke brown rice casserole is a creamy, comforting dish full of flavor.

The combination of spinach, artichokes, and cheese creates a rich, savory meal, while the brown rice adds heartiness and nutrition.

It’s perfect as a main dish or served alongside a protein like grilled chicken or fish for a well-rounded meal.

Caribbean Jerk Chicken and Brown Rice Casserole

This gluten-free Caribbean jerk chicken and brown rice casserole is bursting with bold, spicy flavors.

Marinated jerk chicken, hearty brown rice, and a medley of vegetables come together in this satisfying and exotic dish.

Perfect for anyone who loves bold flavors, it’s a great way to enjoy a taste of the Caribbean at home.

Ingredients:

2 cups cooked brown rice
2 large chicken breasts, diced
1 tablespoon jerk seasoning (gluten-free)
1 red bell pepper, diced
1/2 cup diced onion
1/2 cup corn kernels (fresh or frozen)
1/2 cup diced pineapple (fresh or canned)
1/2 cup coconut milk
1/2 cup gluten-free chicken broth
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup shredded cheddar cheese
2 tablespoons chopped fresh cilantro (for garnish)

Instructions:

Preheat your oven to 375°F (190°C) and lightly grease a casserole dish.
In a bowl, toss the diced chicken with jerk seasoning, garlic powder, paprika, salt, and black pepper.
Heat a skillet over medium heat and cook the seasoned chicken until fully cooked, about 6-8 minutes. Set aside.
In the same skillet, sauté onion and red bell pepper until softened, about 3-4 minutes.
In a large bowl, combine the cooked brown rice, chicken, sautéed vegetables, corn, pineapple, coconut milk, and chicken broth. Stir to combine.
Transfer the mixture to the prepared casserole dish and spread evenly.
Sprinkle shredded cheddar cheese on top.
Bake for 20-25 minutes, until the cheese is melted and bubbly.
Garnish with fresh cilantro before serving.

This Caribbean jerk chicken and brown rice casserole brings a little spice and a lot of flavor to your dinner table.

The sweet pineapple balances the heat from the jerk seasoning, while the coconut milk adds creaminess.

It’s a vibrant and satisfying meal that’s perfect for anyone craving something unique and full of flavor.

Chicken and Vegetable Brown Rice Casserole

This gluten-free chicken and vegetable brown rice casserole is a simple, wholesome dish that’s full of flavor and nutrients.

Tender chicken, brown rice, and a variety of vegetables are baked together in a savory sauce, creating a balanced and delicious meal.

It’s a great option for meal prep or a busy weeknight dinner.

Ingredients:

2 cups cooked brown rice
2 large chicken breasts, cooked and shredded
1 cup broccoli florets
1 cup diced carrots
1/2 cup frozen peas
1/2 cup corn kernels (fresh or frozen)
1/2 cup onion, diced
2 cloves garlic, minced
1 cup gluten-free chicken broth
1/2 cup plain Greek yogurt
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup shredded mozzarella cheese

Instructions:

Preheat your oven to 375°F (190°C) and lightly grease a casserole dish.
In a skillet, sauté onions and garlic until softened, about 3-4 minutes.
Add broccoli, carrots, peas, and corn to the skillet, cooking for another 4-5 minutes until tender.
In a large mixing bowl, combine the cooked brown rice, shredded chicken, sautéed vegetables, chicken broth, Greek yogurt, thyme, salt, and black pepper. Mix until well combined.
Transfer the mixture to the prepared casserole dish.
Sprinkle shredded mozzarella cheese on top.
Bake for 20-25 minutes until the cheese is melted and bubbly.
Let the casserole rest for a few minutes before serving.

This chicken and vegetable brown rice casserole is a nutritious, well-rounded meal that’s easy to make and full of flavor.

The combination of chicken, brown rice, and fresh vegetables makes it a filling and satisfying dish, while the creamy Greek yogurt adds a touch of richness.

It’s perfect for families, meal prepping, or anyone looking for a healthy and hearty dinner.

Cheesy Broccoli and Brown Rice Casserole

This gluten-free cheesy broccoli and brown rice casserole is a perfect combination of creamy cheese, tender broccoli, and hearty brown rice.

It’s a comforting, kid-friendly dish that’s easy to make and loaded with nutrients. This casserole is ideal for a cozy dinner or as a side dish at a family gathering.

Ingredients:

2 cups cooked brown rice
3 cups broccoli florets, steamed
1/2 cup onion, diced
2 cloves garlic, minced
1 cup gluten-free chicken or vegetable broth
1/2 cup Greek yogurt
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 cup gluten-free breadcrumbs (optional)

Instructions:

Preheat your oven to 375°F (190°C) and lightly grease a casserole dish.
In a skillet, sauté the diced onion and garlic until softened, about 3-4 minutes.
In a large bowl, combine the cooked brown rice, steamed broccoli, sautéed onion and garlic, chicken broth, Greek yogurt, cheddar cheese, Parmesan cheese, salt, black pepper, garlic powder, and onion powder. Stir until well mixed.
Transfer the mixture to the prepared casserole dish and spread evenly.
If using, sprinkle gluten-free breadcrumbs on top for added texture.
Bake for 20-25 minutes until the cheese is melted and bubbly, and the top is slightly golden.
Let the casserole cool for a few minutes before serving.

This cheesy broccoli and brown rice casserole is a creamy, cheesy delight with a nutritional punch.

The tender broccoli and creamy sauce pair perfectly with the nutty brown rice, making it a dish that everyone will love.

It’s perfect as a vegetarian main dish or as a side to roasted meats or grilled chicken.

Mushroom and Thyme Brown Rice Casserole

This gluten-free mushroom and thyme brown rice casserole is rich and earthy, with the deep flavor of mushrooms and the aromatic addition of thyme.

It’s a comforting dish that can stand alone as a main meal or be served as a savory side.

The creamy sauce and tender brown rice provide a hearty base, while the mushrooms add a wonderful umami flavor.

Ingredients:

2 cups cooked brown rice
2 cups mushrooms, sliced (button, cremini, or a mix)
1/2 cup onion, diced
2 cloves garlic, minced
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
1/2 cup gluten-free vegetable broth
1/2 cup heavy cream
1/2 cup shredded Gruyère cheese (optional)
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup gluten-free breadcrumbs (optional)

Instructions:

Preheat your oven to 375°F (190°C) and lightly grease a casserole dish.
In a large skillet, heat olive oil over medium heat. Add the diced onions and garlic, cooking until soft, about 3-4 minutes.
Add the sliced mushrooms to the skillet and cook until they release their juices and become tender, about 5-7 minutes.
Stir in the fresh thyme, salt, and black pepper, cooking for an additional 2 minutes.
In a large bowl, combine the cooked brown rice, mushroom mixture, vegetable broth, and heavy cream. Stir to combine.
Transfer the mixture to the prepared casserole dish and spread evenly.
If using, sprinkle shredded Gruyère cheese and gluten-free breadcrumbs on top.
Bake for 20-25 minutes, until the casserole is heated through and the top is golden and crispy.
Let the casserole rest for a few minutes before serving.

This mushroom and thyme brown rice casserole is a hearty, earthy dish that’s perfect for mushroom lovers.

The combination of creamy sauce, savory mushrooms, and brown rice makes it a satisfying, flavorful meal. It’s perfect on its own or as a side to roasted meats or grilled vegetables.

Roasted Red Pepper and Chickpea Brown Rice Casserole

This gluten-free roasted red pepper and chickpea brown rice casserole is a vibrant, flavor-packed dish that’s both filling and nutritious.

Roasted red peppers, tender chickpeas, and hearty brown rice are baked in a savory sauce, making this casserole a wholesome vegetarian meal with a Mediterranean flair.

Ingredients:

2 cups cooked brown rice
1 can (15 oz) chickpeas, drained and rinsed
2 roasted red peppers, diced (fresh or jarred)
1/2 cup onion, diced
2 cloves garlic, minced
1 cup gluten-free vegetable broth
1/2 cup tahini
1 tablespoon lemon juice
1 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup fresh parsley, chopped (for garnish)

Instructions:

Preheat your oven to 375°F (190°C) and lightly grease a casserole dish.
In a skillet, sauté diced onions and garlic until softened, about 3-4 minutes.
In a large bowl, combine the cooked brown rice, chickpeas, roasted red peppers, sautéed onion and garlic, vegetable broth, tahini, lemon juice, cumin, paprika, salt, and black pepper. Stir to combine.
Transfer the mixture to the prepared casserole dish and spread evenly.
Bake for 20-25 minutes, until heated through and slightly golden on top.
Garnish with fresh parsley before serving.

This roasted red pepper and chickpea brown rice casserole is a wholesome, colorful dish that’s both satisfying and full of flavor.

The smoky roasted red peppers and creamy tahini sauce add depth and richness, while the chickpeas provide protein and texture.

This casserole is perfect for a healthy, plant-based meal that can be enjoyed as a main or side dish.

Lemon and Garlic Shrimp Brown Rice Casserole

This gluten-free lemon and garlic shrimp brown rice casserole combines fresh seafood with zesty lemon and rich garlic for a refreshing, flavorful dish.

The shrimp’s natural sweetness pairs beautifully with the tangy lemon, while the brown rice provides a wholesome base. This casserole is a light yet satisfying option for seafood lovers.

Ingredients:

2 cups cooked brown rice
1 lb large shrimp, peeled and deveined
2 tablespoons olive oil
4 cloves garlic, minced
1/2 cup onion, diced
Zest and juice of 1 lemon
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup fresh parsley, chopped
1/2 cup gluten-free chicken broth
1/2 cup shredded Parmesan cheese (optional)

Instructions:

Preheat your oven to 375°F (190°C) and lightly grease a casserole dish.
In a skillet, heat olive oil over medium heat. Add the garlic and onion, cooking until fragrant and softened, about 3-4 minutes.
Add the shrimp to the skillet and cook for 2-3 minutes on each side, until pink and cooked through.
Stir in the lemon zest, lemon juice, paprika, salt, and black pepper, and cook for an additional minute.
In a large mixing bowl, combine the cooked brown rice, shrimp mixture, chicken broth, and fresh parsley. Stir well to combine.
Transfer the mixture to the prepared casserole dish and spread evenly.
If using, sprinkle Parmesan cheese on top.
Bake for 15-20 minutes until bubbly and golden.
Let the casserole rest for a few minutes before serving.

This lemon and garlic shrimp brown rice casserole is a zesty, flavorful dish with bright citrus notes and tender shrimp.

The garlic adds a savory depth, while the brown rice makes it filling and hearty.

It’s an ideal dish for a light but satisfying dinner, perfect for seafood lovers or anyone looking for a fresh and easy casserole.

Butternut Squash and Kale Brown Rice Casserole

This gluten-free butternut squash and kale brown rice casserole is a wholesome, nutrient-dense meal that brings together the sweet flavor of roasted butternut squash with the earthy, hearty taste of kale.

Combined with brown rice and a creamy sauce, this casserole is both comforting and full of vitamins, making it an ideal fall or winter dish.

Ingredients:

2 cups cooked brown rice
2 cups butternut squash, peeled and diced
3 cups kale, chopped
1/2 cup onion, diced
2 cloves garlic, minced
1/2 cup gluten-free vegetable broth
1/2 cup coconut milk
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup shredded cheddar cheese (optional)
1 tablespoon olive oil

Instructions:

Preheat your oven to 375°F (190°C) and lightly grease a casserole dish.
Toss the diced butternut squash with olive oil, salt, black pepper, cinnamon, and nutmeg. Roast in the oven for 20-25 minutes, or until tender and slightly caramelized.
In a large skillet, sauté the onion and garlic in a little olive oil until softened, about 3-4 minutes. Add the chopped kale and cook until wilted, about 3-4 more minutes.
In a large bowl, combine the cooked brown rice, roasted butternut squash, sautéed kale mixture, vegetable broth, and coconut milk. Stir to combine.
Transfer the mixture to the prepared casserole dish and spread evenly.
If using, sprinkle shredded cheddar cheese on top.
Bake for 20-25 minutes until the casserole is heated through and the top is golden and bubbly.
Let the casserole rest for a few minutes before serving.

This butternut squash and kale brown rice casserole is a nourishing, satisfying dish that’s full of flavor.

The sweetness of the roasted squash complements the earthy kale, and the creamy coconut milk adds richness.

It’s a fantastic vegetarian meal, perfect for a wholesome dinner or as a side dish during the colder months.

Pesto Chicken and Brown Rice Casserole

This gluten-free pesto chicken and brown rice casserole is an aromatic and satisfying dish that combines the deliciously fragrant pesto with tender chicken and nutty brown rice.

It’s a one-dish meal that’s perfect for a family dinner or meal prep, offering plenty of flavor and nutrients. The pesto adds a fresh and herbaceous element that elevates the entire casserole.

Ingredients:

2 cups cooked brown rice
2 large chicken breasts, cooked and shredded
1/2 cup homemade or store-bought gluten-free pesto
1/2 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
1/2 cup gluten-free chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1 tablespoon olive oil
1/2 cup sun-dried tomatoes, chopped (optional)

Instructions:

Preheat your oven to 375°F (190°C) and lightly grease a casserole dish.
In a skillet, heat olive oil over medium heat. Add the shredded chicken and cook for 2-3 minutes to reheat and slightly crisp.
In a large bowl, combine the cooked brown rice, shredded chicken, pesto, mozzarella cheese, Parmesan cheese, chicken broth, salt, black pepper, and red pepper flakes. Stir until well mixed.
Transfer the mixture to the prepared casserole dish and spread evenly.
If using, sprinkle chopped sun-dried tomatoes on top for extra flavor.
Bake for 20-25 minutes until the casserole is heated through and the top is bubbly and golden.
Let the casserole rest for a few minutes before serving.

This pesto chicken and brown rice casserole is a flavorful, fresh, and cheesy dish that’s both satisfying and easy to make.

The pesto infuses the chicken and rice with aromatic basil and garlic, while the melted mozzarella and Parmesan create a rich, creamy texture.

It’s a fantastic dinner option for pesto lovers, offering a quick and delicious way to enjoy a filling, gluten-free meal.

Sweet Potato and Black Bean Brown Rice Casserole

This gluten-free sweet potato and black bean brown rice casserole is a delicious, hearty dish full of flavor and nutrients.

The natural sweetness of roasted sweet potatoes pairs wonderfully with the savory black beans, and the brown rice adds a wholesome base.

It’s a perfect vegetarian casserole that’s filling, satisfying, and great for a family dinner or meal prep.

Ingredients:

2 cups cooked brown rice
2 medium sweet potatoes, peeled and diced
1 can (15 oz) black beans, drained and rinsed
1/2 cup onion, diced
2 cloves garlic, minced
1 cup gluten-free vegetable broth
1/2 cup salsa
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup shredded cheddar cheese (optional)
1 tablespoon olive oil

Instructions:

Preheat your oven to 375°F (190°C) and lightly grease a casserole dish.
Toss the diced sweet potatoes with olive oil, cumin, chili powder, smoked paprika, salt, and black pepper. Roast in the oven for 20-25 minutes, or until tender.
In a skillet, sauté the diced onion and garlic over medium heat until softened, about 3-4 minutes.
In a large bowl, combine the cooked brown rice, roasted sweet potatoes, black beans, sautéed onion and garlic, vegetable broth, and salsa. Stir until well mixed.
Transfer the mixture to the prepared casserole dish and spread evenly.
If using, sprinkle shredded cheddar cheese on top.
Bake for 20-25 minutes, until the casserole is heated through and the cheese is melted and bubbly.
Let the casserole cool for a few minutes before serving.

This sweet potato and black bean brown rice casserole is a nutrient-packed dish that’s full of earthy flavors.

The sweet potatoes bring natural sweetness, while the black beans add protein and fiber.

With the added spices and optional cheese, it’s a fulfilling meal that’s perfect for a vegetarian main course or side dish.

Baked Ziti with Brown Rice and Sausage Casserole

This gluten-free baked ziti with brown rice and sausage casserole is a flavorful twist on the classic ziti dish, using brown rice as the base and a savory sausage filling.

The combination of hearty sausage, tomato sauce, and melted cheese creates a comforting and satisfying meal that’s perfect for any occasion. It’s a crowd-pleaser that’s great for dinner parties or family meals.

Ingredients:

2 cups cooked brown rice
1 lb gluten-free Italian sausage (pork, turkey, or chicken), crumbled
1 jar (24 oz) marinara sauce (gluten-free)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup onion, diced
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil

Instructions:

Preheat your oven to 375°F (190°C) and lightly grease a casserole dish.
In a skillet, heat olive oil over medium heat. Add the crumbled sausage and cook until browned and fully cooked, about 5-7 minutes.
Add the diced onion and garlic to the skillet and cook until softened, about 3-4 minutes.
Stir in the marinara sauce, basil, oregano, salt, and black pepper, and simmer for 5 minutes.
In a large bowl, combine the cooked brown rice and sausage mixture. Stir in half of the shredded mozzarella cheese.
Transfer the mixture to the prepared casserole dish and spread evenly.
Sprinkle the remaining mozzarella cheese and grated Parmesan cheese on top.
Bake for 20-25 minutes until the cheese is melted and bubbly.
Let the casserole rest for a few minutes before serving.

This baked ziti with brown rice and sausage casserole is a comforting, cheesy dish with all the flavors of a traditional baked ziti.

The brown rice offers a hearty texture, while the savory sausage and marinara sauce bring delicious richness.

It’s a family-friendly meal that’s easy to prepare and sure to be a hit at the dinner table.

Mediterranean Chicken and Brown Rice Casserole

This gluten-free Mediterranean chicken and brown rice casserole brings the flavors of the Mediterranean to your table with a mix of juicy chicken, aromatic herbs, olives, and sun-dried tomatoes.

Combined with nutty brown rice, this casserole is a light yet satisfying dish that’s full of fresh and vibrant flavors.

Ingredients:

2 cups cooked brown rice
2 large chicken breasts, cooked and diced
1/2 cup sun-dried tomatoes, chopped
1/2 cup Kalamata olives, pitted and sliced
1/2 cup feta cheese, crumbled
1/2 cup onion, diced
2 cloves garlic, minced
1 cup gluten-free chicken broth
1/2 cup plain Greek yogurt
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil

Instructions:

Preheat your oven to 375°F (190°C) and lightly grease a casserole dish.
In a skillet, heat olive oil over medium heat. Add diced onion and garlic, and cook until softened, about 3-4 minutes.
Add the cooked chicken to the skillet and stir in the sun-dried tomatoes, Kalamata olives, oregano, salt, and black pepper. Cook for another 3-4 minutes.
In a large bowl, combine the cooked brown rice, chicken mixture, Greek yogurt, and chicken broth. Stir until well combined.
Transfer the mixture to the prepared casserole dish and spread evenly.
Sprinkle the crumbled feta cheese on top.
Bake for 20-25 minutes until the casserole is heated through and the cheese is golden and bubbly.
Let the casserole rest for a few minutes before serving.

This Mediterranean chicken and brown rice casserole is bursting with fresh and tangy flavors.

The combination of olives, sun-dried tomatoes, and feta brings a Mediterranean flair to the dish, while the chicken and brown rice provide a satisfying and wholesome base.

It’s a perfect meal for a light yet flavorful dinner, especially if you’re craving Mediterranean-inspired

Spinach and Artichoke Brown Rice Casserole

This gluten-free spinach and artichoke brown rice casserole is a creamy, savory dish that combines the richness of spinach and artichokes with the wholesome texture of brown rice.

The creamy sauce and melted cheese create a comforting casserole that can be served as a main dish or a side.

It’s a fantastic way to enjoy the flavors of a classic spinach and artichoke dip in casserole form.

Ingredients:

2 cups cooked brown rice
2 cups fresh spinach, chopped
1 can (14 oz) artichoke hearts, drained and chopped
1/2 cup onion, diced
2 cloves garlic, minced
1/2 cup Greek yogurt
1/2 cup grated Parmesan cheese
1/2 cup mozzarella cheese, shredded
1/4 cup cream cheese, softened
1/2 cup gluten-free vegetable broth
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
1 tablespoon olive oil

Instructions:

Preheat your oven to 375°F (190°C) and lightly grease a casserole dish.
In a skillet, heat olive oil over medium heat. Add the diced onion and garlic, cooking until softened, about 3-4 minutes.
Stir in the chopped spinach and artichoke hearts, cooking until the spinach wilts, about 3-4 minutes.
In a large bowl, combine the cooked brown rice, sautéed vegetables, Greek yogurt, Parmesan cheese, mozzarella cheese, cream cheese, vegetable broth, salt, black pepper, and nutmeg. Stir until well mixed.
Transfer the mixture to the prepared casserole dish and spread evenly.
Bake for 20-25 minutes, until the casserole is bubbly and the top is golden.
Let the casserole rest for a few minutes before serving.

This spinach and artichoke brown rice casserole is rich, creamy, and packed with flavor.

The combination of artichokes and spinach, mixed with the creamy cheese and Greek yogurt, creates a comforting and satisfying dish.

It’s perfect as a side dish or vegetarian main, and it’s sure to impress at any gathering or family dinner.

Beef and Bell Pepper Brown Rice Casserole

This gluten-free beef and bell pepper brown rice casserole is a hearty and flavorful dish that’s packed with protein and vegetables.

The savory ground beef pairs perfectly with the sweetness of the bell peppers, while the brown rice adds a wholesome and filling base.

This casserole is a great choice for a satisfying family dinner or a meal prep option that’s full of flavor and nutrients.

Ingredients:

2 cups cooked brown rice
1 lb ground beef (grass-fed or lean)
2 bell peppers, diced (any color)
1/2 cup onion, diced
2 cloves garlic, minced
1 can (14 oz) diced tomatoes (gluten-free)
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup shredded cheddar cheese (optional)
1 tablespoon olive oil

Instructions:

Preheat your oven to 375°F (190°C) and lightly grease a casserole dish.
In a skillet, heat olive oil over medium heat. Add the diced onion and garlic, and cook until softened, about 3-4 minutes.
Add the ground beef to the skillet and cook until browned, breaking it apart as it cooks.
Stir in the diced bell peppers, cumin, chili powder, paprika, salt, black pepper, and diced tomatoes. Simmer for 5-7 minutes, until the peppers are tender and the flavors have melded together.
In a large bowl, combine the cooked brown rice and the beef mixture. Stir to combine.
Transfer the mixture to the prepared casserole dish and spread evenly.
If using, sprinkle shredded cheddar cheese on top.
Bake for 20-25 minutes, until the cheese is melted and bubbly.
Let the casserole cool for a few minutes before serving.

This beef and bell pepper brown rice casserole is a savory, comforting dish that’s perfect for a filling and satisfying meal.

The ground beef adds protein, while the bell peppers and tomatoes bring a touch of sweetness and freshness.

The casserole is perfect for family dinners or as a make-ahead meal that can be enjoyed throughout the week.

Chicken, Mushroom, and Brown Rice Casserole

This gluten-free chicken, mushroom, and brown rice casserole is a rich, creamy dish that combines tender chicken with savory mushrooms and hearty brown rice.

The creamy sauce ties everything together, making it a comforting and satisfying meal.

It’s a great dish for family dinners, and the earthy mushrooms add depth and flavor to the casserole.

Ingredients:

2 cups cooked brown rice
2 large chicken breasts, cooked and shredded
2 cups mushrooms, sliced (button or cremini)
1/2 cup onion, diced
2 cloves garlic, minced
1/2 cup gluten-free chicken broth
1/2 cup heavy cream
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup shredded mozzarella cheese (optional)
1 tablespoon olive oil

Instructions:

Preheat your oven to 375°F (190°C) and lightly grease a casserole dish.
In a skillet, heat olive oil over medium heat. Add the diced onion and garlic, and cook until softened, about 3-4 minutes.
Stir in the sliced mushrooms and cook until tender, about 5 minutes.
Add the shredded chicken, chicken broth, heavy cream, thyme, salt, and black pepper to the skillet. Stir and simmer for 5-7 minutes to allow the flavors to meld together.
In a large bowl, combine the cooked brown rice and the chicken mixture. Stir until well combined.
Transfer the mixture to the prepared casserole dish and spread evenly.
If using, sprinkle shredded mozzarella cheese on top.
Bake for 20-25 minutes until the casserole is hot and the top is golden.
Let the casserole rest for a few minutes before serving.

This chicken, mushroom, and brown rice casserole is a creamy and savory dish with tender chicken and earthy mushrooms.

The brown rice adds texture, making it a hearty and satisfying meal. It’s a perfect choice for a cozy family dinner and a great way to enjoy mushrooms in a comforting casserole.

Cabbage and Sausage Brown Rice Casserole

This gluten-free cabbage and sausage brown rice casserole is a comforting, one-pot meal that combines savory sausage with tender cabbage and wholesome brown rice.

The flavors meld together beautifully as the cabbage cooks down, absorbing the spices from the sausage, creating a flavorful, hearty dish that’s perfect for dinner or meal prep.

Ingredients:

2 cups cooked brown rice
1 lb sausage (pork, turkey, or chicken), crumbled
4 cups cabbage, shredded
1/2 cup onion, diced
2 cloves garlic, minced
1/2 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup gluten-free chicken broth
1 tablespoon olive oil
1/4 cup fresh parsley, chopped (optional)

Instructions:

Preheat your oven to 375°F (190°C) and lightly grease a casserole dish.
In a large skillet, heat olive oil over medium heat. Add the crumbled sausage and cook until browned, about 5-7 minutes.
Add the diced onion and minced garlic to the skillet, cooking for 2-3 minutes until softened.
Stir in the shredded cabbage, smoked paprika, dried thyme, salt, and black pepper, and cook for 5-7 minutes, until the cabbage begins to soften.
Add the cooked brown rice and chicken broth to the skillet, stirring to combine. Cook for an additional 3-4 minutes, allowing the flavors to meld together.
Transfer the mixture to the prepared casserole dish and spread evenly.
Bake for 20-25 minutes, until the casserole is heated through and bubbly.
Garnish with chopped parsley before serving, if desired.

This cabbage and sausage brown rice casserole is a hearty, satisfying meal that’s both savory and filling.

The sausage brings rich flavor, while the cabbage softens and absorbs all the spices.

The brown rice makes it a complete, balanced meal. This casserole is perfect for a cozy family dinner or for making ahead for busy weeknights.

Chicken Alfredo Brown Rice Casserole

This gluten-free chicken Alfredo brown rice casserole is a creamy, cheesy dish that combines tender chicken with the classic flavors of Alfredo sauce and brown rice.

It’s a comforting, indulgent casserole that’s sure to please everyone at the table, and it’s easy to make ahead for a hassle-free meal.

Ingredients:

2 cups cooked brown rice
2 large chicken breasts, cooked and shredded
1/2 cup onion, diced
2 cloves garlic, minced
1 cup gluten-free heavy cream
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1/2 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil

Instructions:

Preheat your oven to 375°F (190°C) and lightly grease a casserole dish.
In a skillet, heat olive oil over medium heat. Add the diced onion and garlic, cooking until softened, about 3-4 minutes.
Stir in the shredded chicken, heavy cream, Parmesan cheese, mozzarella cheese, dried basil, salt, and black pepper. Stir well to combine, cooking for 5 minutes until the sauce thickens slightly.
In a large bowl, combine the cooked brown rice and chicken Alfredo sauce, stirring to combine.
Transfer the mixture to the prepared casserole dish and spread evenly.
Bake for 20-25 minutes, until the casserole is heated through and the top is golden and bubbly.
Let the casserole rest for a few minutes before serving.

This chicken Alfredo brown rice casserole is a creamy, cheesy, and indulgent dish that combines all the flavors of a classic Alfredo pasta dish but with the health benefits of brown rice.

The shredded chicken and the rich, cheesy sauce create a satisfying meal, perfect for a family dinner or a special occasion.

Mushroom and Broccoli Brown Rice Casserole

This gluten-free mushroom and broccoli brown rice casserole is a light yet satisfying vegetarian dish that’s full of flavor and nutrition.

The combination of earthy mushrooms and crisp broccoli with the nutty brown rice creates a balanced, healthy meal that can be enjoyed as a main or side dish.

The creamy sauce ties everything together, creating a comforting and flavorful casserole.

Ingredients:

2 cups cooked brown rice
2 cups broccoli florets
2 cups mushrooms, sliced (button or cremini)
1/2 cup onion, diced
2 cloves garlic, minced
1 cup gluten-free vegetable broth
1/2 cup Greek yogurt
1/2 cup shredded cheddar cheese (optional)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon dried thyme
1 tablespoon olive oil

Instructions:

Preheat your oven to 375°F (190°C) and lightly grease a casserole dish.
In a skillet, heat olive oil over medium heat. Add the diced onion and garlic, cooking until softened, about 3-4 minutes.
Stir in the sliced mushrooms and cook for 5-7 minutes, until tender and browned.
Add the broccoli florets and vegetable broth to the skillet, cooking for an additional 5-7 minutes until the broccoli is tender but still bright green.
In a large bowl, combine the cooked brown rice, vegetable mixture, Greek yogurt, salt, black pepper, and dried thyme. Stir until well mixed.
Transfer the mixture to the prepared casserole dish and spread evenly.
If using, sprinkle shredded cheddar cheese on top.
Bake for 20-25 minutes, until the casserole is heated through and the top is golden and bubbly.
Let the casserole rest for a few minutes before serving.

This mushroom and broccoli brown rice casserole is a nutritious and comforting dish that’s packed with vegetables and flavor.

The mushrooms provide an earthy depth, while the broccoli adds freshness.

The Greek yogurt creates a creamy texture that complements the nutty brown rice. It’s a great option for a light yet satisfying meal that’s full of nutrients.