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EatingWell: Skillet casserole is quick, healthy and tasty

Julia Levy, EatingWell on

Published in Variety Menu

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.

Broccoli, Cheese & Rice Casserole

Serves 8

Active Time: 30 minutes

Total Time: 30 minutes

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 1/2 cups cooked brown rice

1 cup unsalted chicken broth

1/2 cup sour cream

2 tablespoons mayonnaise


1 teaspoon Dijon mustard

1/2 teaspoon salt

1/2 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.

Recipe nutrition per serving: 264 1/5 Calories, Total Fat: 12 1/10 g, Saturated Fat: 5 2/5 g, Cholesterol: 26 1/3 mg, Carbohydrates: 31 2/3 g, Fiber: 2 2/3 g, Total Sugars: 3 g, Protein: 8 1/5 g, Sodium: 301 mg, Potassium: 373 mg, Iron: 1 mg, Folate: 42 2/3 mcg, Calcium: 143 mg, Vitamin A: 1090 IU, Vitamin C: 27 2/5 mg


(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at

©2020 Eating Well, Inc. Distributed by Tribune Content Agency, LLC.




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