EatingWell: Skillet casserole is quick, healthy and tasty
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
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(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)
©2020 Eating Well, Inc. Distributed by Tribune Content Agency, LLC.
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