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.

Julia Levy
Source: Eatingwell.com, September 2019


Read the full recipe after the video.

Recipe Summary

30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • Transfer the skillet to the oven; broil until the cheese has melted, about 2 minutes. Serve hot.

Nutrition Facts

264 calories; protein 8.2g; carbohydrates 31.7g; dietary fiber 2.7g; sugars 2.6g; fat 12.1g; saturated fat 5.4g; cholesterol 26.3mg; vitamin a iu 1090IU; vitamin c 27.4mg; folate 42.7mcg; calcium 143mg; iron 1mg; magnesium 52mg; potassium 373mg; sodium 301mg; thiamin 0.2mg.

Reviews (4)

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4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This was delicious! I made it vegan by using vegan sour cream, Mayo, and cheese. Definitely making it again!! Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
Absolutely delicious! Used leftover rice from Asian takeout a few days previous. We're vegetarian so I made it with No-chicken broth and increased the mushrooms to serve as a main dish. Shared the recipe with my daughter and she made it with quinoa. Both were amazing! Read More