Food and Recipes Dish Casserole One-Pan Broccoli-Rice Casserole Be the first to rate & review! A homemade filling gives this classic side a wholesome boost. By Julia Levy Julia Levy Julia is an experienced cook with a demonstrated history of working in the publishing industry. She is skilled in catering, food & beverage, event planning, and menu development. She tests and develops recipes in the DotDash Meredith Test Kitchen for Southern Living. Southern Living's editorial guidelines Published on March 26, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Christine Keely Active Time: 25 mins Total Time: 35 mins Servings: 8 It's hard to beat the comfort of a rich, creamy broccoli-rice casserole, but for those of us wanting to eat a little better, classic versions that lean on condensed soup and lots of dairy can be tough to fit into a healthy eating plan. This gently lightened version allows you to enjoy your favorite comfort food in a more wholesome way, thanks to brown rice, extra broccoli, and a filling that draws richness and flavor from simmered mushrooms and onions in chicken stock. Even better, this cheesy, crispy casserole comes together on the stovetop and finishes under the broiler, meaning you have fewer dishes to tackle after you’ve satisfied your casserole cravings. It’s the perfect side for Easter or any Sunday dinner. Ingredients 3 Tbsp. olive oil, divided 1 cup chopped yellow onion (about 1 medium onion) 1 (8-oz.) pkg. sliced fresh cremini mushrooms 1 1/2 cups uncooked instant long-grain brown rice (such as Minute) 1 tsp. kosher salt 1 tsp. garlic powder 1 tsp. dry mustard 1/2 tsp. paprika 1/2 tsp. black pepper 2 1/2 cups chicken broth 3/4 cup panko breadcrumbs 4 cups fresh broccoli florets, cut into 1-inch pieces 4 oz. Colby Jack cheese, shredded (about 1 cup) 3 oz. extra-sharp Cheddar cheese, shredded (about 3/4 cup) Directions Heat 2 tablespoons of the oil in a large (11-inch) broiler-safe high-sided skillet over medium-high. Add onion and mushrooms, and cook, stirring occasionally, until mushrooms are lightly browned and their liquid has evaporated, 7 to 8 minutes. Stir in rice, salt, garlic powder, dry mustard, paprika, and black pepper; cook, stirring constantly, until mixture is fragrant and rice is coated in oil and spices, about 1 minute. Stir in broth, and bring to a boil. Reduce heat to medium to maintain a simmer; cover and cook for about 8 minutes. (There will still be liquid remaining in the skillet, and the rice will not be tender.) Meanwhile, stir together panko and remaining 1 tablespoon oil until panko is well coated. Set aside. Uncover rice mixture, and stir in broccoli; cover and cook until broccoli is tender and bright green and rice is tender, 5 to 7 minutes. Remove skillet from heat, and uncover; stir in Colby Jack cheese until melted and creamy, about 1 minute. Sprinkle top evenly with extra-sharp Cheddar cheese and panko mixture. Preheat broiler with oven rack about 5 inches from heat source. Broil until Cheddar is melted and panko is golden, about 2 minutes. Rate It Print