Broccoli, Cheese & Rice Casserole

Broccoli, Cheese & Rice Casserole

2 Reviews
From: Eatingwell.com, September 2019

Ditch the baking dish and make this easy skillet broccoli, cheese and rice casserole. Cooking the casserole in a skillet keeps the flavors and textures fresh—no mushy, sad broccoli! Serve this easy side with baked chicken for a family-pleasing healthy dinner that's ready in just 30 minutes. It would also be a great addition to your Thanksgiving spread or a party buffet.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 tablespoon unsalted butter
  • 8 ounces fresh cremini mushrooms, stemmed and chopped
  • 1 cup chopped yellow onion
  • 4 cloves garlic, minced
  • 1 tablespoon finely chopped fresh thyme
  • 2 (8.8 ounce) packages microwavable brown rice or 3½ cups cooked brown rice
  • 1 cup unsalted chicken broth
  • ½ cup sour cream
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 3 tablespoons cornstarch
  • 3 cups broccoli florets, cut into bite-size pieces
  • 1 cup shredded extra-sharp Cheddar cheese

Preparation

  • Prep

  • Ready In

  1. Preheat broiler and position a rack 6 to 8 inches from the heat source. Melt butter in a large high-sided ovenproof skillet over medium-high heat. Add mushrooms and onion; cook, stirring often, until browned and tender, about 7 minutes. Add garlic and thyme; cook, stirring constantly, until fragrant, about 1 minute. Add rice, stirring to coat and break up clumps.
  2. Whisk broth, sour cream, mayonnaise, mustard, salt and pepper in a bowl until smooth. Whisk in cornstarch. Add the mixture to the pan; stir to combine. Stir in broccoli; let the mixture come to a boil. Cover, reduce heat to medium and cook until the broccoli is bright green and tender, about 7 minutes. Remove from heat; sprinkle with cheese.
  3. Transfer the skillet to the oven; broil until the cheese has melted, about 2 minutes. Serve hot.

Nutrition information

  • Serving size: ⅔ cup
  • Per serving: 264 calories; 12 g fat(5 g sat); 3 g fiber; 32 g carbohydrates; 8 g protein; 43 mcg folate; 26 mg cholesterol; 3 g sugars; 0 g added sugars; 1,090 IU vitamin A; 27 mg vitamin C; 143 mg calcium; 1 mg iron; 301 mg sodium; 373 mg potassium
  • Nutrition Bonus: Vitamin C (45% daily value), Vitamin A (22% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ fat, 1½ starch, 1 vegetable, ½ high-fat protein

Reviews 2

September 13, 2019
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By: Penelope Wall
My husband and I loved it. I made it as a vegetarian main course rather than a side. I used a little extra sour cream in place of the mayo. I recommend having all of the ingredients prepped before you start, because some of the steps go quickly. The kids didn't love the mushrooms. But I don't think it would be as good if you omitted them.
September 13, 2019
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By: Jackstng
Checks all the boxes, easy to make, the taste was rich and satisfying. Really good, every family member liked it. I will make this one again for sure.
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