Broccoli, Cheese & Rice Casserole
This comforting broccoli, cheese and rice casserole is exactly what your family needs for those busy weeknight dinners! Kids and adults will absolutely love the creamy, cheesy goodness, plus you can have this hearty meal ready in just 30 minutes. The best part is that everything cooks in one skillet, so cleanup is a breeze!
Recipe Details
Timing & Servings: Prep Time: 30 minutes, Total Time: 30 minutes, Serves: 8 people.
Nutrition Profile: Nut-Free, Healthy Immunity, Soy-Free, High-Fiber, High-Protein, Gluten-Free.
Nutrition Facts (per serving): 264 Calories, 12g Fat, 32g Carbs, 8g Protein.
Ingredients You’ll Need
Unsalted butter: Just 1 tablespoon to get everything started. This creates the perfect base for sautéing your veggies and adds that rich, creamy flavor we all love.
Fresh cremini mushrooms: You’ll need 8 ounces, stemmed and chopped up nicely. These little gems add such an earthy, savory taste that makes this casserole extra special!
Yellow onion: One cup chopped up will give you amazing flavor. Don’t worry about perfect dicing – just chop them up and you’re good to go!
Garlic: Four cloves minced will make your kitchen smell absolutely amazing. Fresh garlic really makes a difference here, but garlic powder works too if that’s what you have.
Fresh thyme: One tablespoon finely chopped adds such a lovely herb flavor. If you only have dried thyme, use about 1 teaspoon instead.
Brown rice: You can use 2 packages of microwavable brown rice or 3½ cups of cooked brown rice. The microwavable packages are such a time-saver!
Chicken broth: One cup of unsalted broth keeps everything moist and flavorful. You can use vegetable broth if you prefer!
Sour cream: Half a cup makes this casserole so creamy and tangy. Regular or light sour cream both work perfectly.
Mayonnaise: Just 2 tablespoons help create that rich, creamy sauce. Trust me on this one – it makes all the difference!
Dijon mustard: One teaspoon adds a subtle kick that really brings out all the flavors. Regular yellow mustard works too if that’s what you have.
Salt and pepper: Half a teaspoon of each seasons everything perfectly. You can always adjust to taste!
Cornstarch: Three tablespoons help thicken the sauce so it coats everything beautifully. Make sure to whisk it in well so there are no lumps!
Broccoli florets: Three cups cut into bite-size pieces. Fresh broccoli works best here, but frozen will work too if you thaw it first.
Extra-sharp Cheddar cheese: One cup shredded creates that golden, bubbly top we all love. Sharp cheddar gives the best flavor, but use whatever cheese makes you happy!
How to Make Broccoli, Cheese & Rice Casserole
Step 1: Preheat your broiler and position the rack 6 to 8 inches from the heat. Melt butter in a large broiler-proof skillet over medium-high heat. Add mushrooms and onion, then cook for about 7 minutes, stirring often until they’re browned and tender.
Step 2: Add garlic and thyme to the skillet. Cook for just 1 minute, stirring constantly until it smells amazing. Add the rice and stir everything together, breaking up any clumps as you go.
Step 3: In a bowl, whisk together broth, sour cream, mayonnaise, mustard, salt, and pepper until smooth. Whisk in the cornstarch until there are no lumps. Pour this mixture into your skillet and stir to combine everything.
Step 4: Stir in the broccoli and let everything come to a boil. Cover the skillet, reduce heat to medium, and cook for 7 minutes until the broccoli is bright green and tender.
Step 5: Remove from heat and sprinkle the cheese evenly over the top. Transfer the skillet to the broiler for about 2 minutes until the cheese melts and gets bubbly. Serve hot and enjoy!
Easy and Quick Broccoli, Cheese & Rice Casserole Version
Want to make this even faster? You can use frozen broccoli florets instead of fresh – just add them straight from the freezer! Skip the fresh thyme and use 1 teaspoon of dried thyme instead. You can also use pre-sliced mushrooms from the store to save chopping time. The whole dish will still taste incredible, and you’ll save about 10 minutes of prep time!
Serving Ideas
This casserole is practically a complete meal on its own! Serve it alongside some grilled chicken or baked salmon for extra protein. A simple green salad with lemon dressing pairs beautifully, or try some crusty dinner rolls for soaking up that creamy sauce.
Storage
Store leftovers in the refrigerator for up to 4 days in a covered container. To reheat, just pop individual portions in the microwave for 1-2 minutes, or warm the whole dish in a 350°F oven for about 15 minutes until heated through.
Substitutions
No brown rice? White rice works perfectly too! You can swap the cremini mushrooms for button mushrooms or even skip them entirely. Greek yogurt can replace the sour cream for a lighter version. For a vegetarian option, just use vegetable broth instead of chicken broth!
Pro Tips
- Perfect Broccoli: Don’t overcook the broccoli – you want it bright green and still a little crisp for the best texture.
- Cheese Magic: Let the cheese melt completely under the broiler but watch it closely so it doesn’t burn.
- Make-Ahead Tip: You can prep all the veggies ahead of time and store them in the fridge until ready to cook.
- Skillet Choice: Make sure your skillet is broiler-safe before putting it in the oven!
FAQs
Can I make this casserole ahead of time?
You bet! You can assemble everything up to the point of adding the cheese, then cover and refrigerate for up to 2 days. When ready to serve, just add the cheese and broil as directed. You might need an extra minute or two since it’s starting cold!
What if I don’t have a broiler-safe skillet?
No worries! Just transfer everything to a regular baking dish after step 4, sprinkle with cheese, and bake at 400°F for about 5 minutes until the cheese melts and gets bubbly.
Can I use frozen broccoli instead of fresh?
Sure! Just make sure to thaw it completely and drain any excess water first. You might want to reduce the cooking time by a minute or two since frozen broccoli tends to cook faster.
Is there a dairy-free version of this recipe?
Absolutely! Use dairy-free butter, coconut cream instead of sour cream, vegan mayo, and your favorite dairy-free cheese. The flavors will still be amazing!
I’d love to hear how this recipe turns out for you! Did you try any fun variations or substitutions? Drop a comment below and let me know – your feedback helps make this little cooking community even better!
