Broccoli Cheese & Rice Casserole
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
- 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 3 1/2 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
Directions
- Preheat broiler and position a rack 6 to 8 inches from the heat source. Melt butter in a large high-sided broiler-proof 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.
