Omigawd Broccoli! Vegetarian Casserole

We've gotten so much broccoli from the CSA we belong to this year! I kept cutting it up and freezing it, but it has taken over the freezer and is starting to fill the fridge! Lucky for me, I whipped together this simple dinner - it's easy enough for a beginner, delicous and full of protein for the vegetarians in your life!

• Ready In: 1 hr
• Serves: 8

Ingredients

• 4  cups cooked brown rice
• 1  medium onion, minced
• 2 1⁄2 lbs fresh broccoli, chopped into small pieces
• 8  ounces button mushrooms, diced
• 1⁄2 cup flax seed
• 1  tablespoon black pepper
• 1  tablespoon salt
• 1 (1 1/4ounce) packet  cheese sauce mix
• 2 (16 ounce) bags  of fancy shredded colby-monterey jack cheese
• 1 1⁄2 cups  vegetable stock
• 2  tablespoons butter, melted

Directions

1. Toss the rice, all the cut up veggies, flax, salt, pepper and cheese sauce mix and mix well. Add the shredded colby jack, reserving a 1/2 cup, and mix it in as well.
2. Stir in the melted butter and vegetable stock and add the entire mixture to a baking pan sprayed with non-stick cooking spray.
3. Top with the remaining colby jack, cover with tinfoil and bake at 400 degrees F until broccoli is tender (30-40 minutes). When the boccoli is done, remove the tin foil and bake for an additional 5 minutes until the cheese is bubly and melted.