BROCCOLI & RICE CASSEROLE

Steps:

• Cook rice according to package directions. As soon as rice is cool, transfer it to a large bowl (big enough to hold all the ingredients.) Chop mushrooms into pieces about 1/2 inch big, and chop onion into small pieces. Cut up the broccoli, chopping stems and cutting florets into small bite-sized pieces so you have 4 cups chopped broccoli. Preheat oven to 375° F. Heat 2 tsp. olive oil in a large non-stick frying pan, Add mushrooms and saute over medium-high heat until they're lightly browned and all liquid is evaporated, about 5-6 minutes. Put mushrooms in the bowl with the cooled rice. Heat the other 2 tsp. olive oil, add onions, and cook over medium-high heat until the onions are starting to brown, about 4-5 minutes. Add Italian Herb Blend and cook 1 minute more. Add the seasoned onions to the bowl with the rice. Saute the broccoli for 2-3 minutes in the pan and add to the rice. Gently combine the rice, mushrooms, onions, and broccoli in the bowl. Whisk together the sour cream and cooled stock; then stir in 1 cup grated sharp cheddar. Gently stir the sauce and cheese mixture into the rice mixture and combine until all the ingredients are coated with sauce. Spray a 9 inch by 13 inch casserole dish with non-stick spray and spread the casserole mixture into the dish, patting it down with the turner so it's even. Sprinkle with the other 1/2 cup sharp cheddar and the 1/4 cup grated Mozzarella. Bake casserole uncovered until it's bubbling and the top is lightly browned, about 35-40 minutes. Serve hot.