Broccoli skillet casserole is quick, healthy and tasty
Ditch the baking dish and make this easy broccoli, cheese and rice skillet 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.
Broccoli, cheese and rice casserole Makes: 8 servings 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) pouches microwavable brown rice or 3 ½ 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 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.
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.
Broccoli, cheese and rice casserole Makes: 8 servings 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) pouches microwavable brown rice or 3 ½ 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 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.
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