Have you ever wanted the comfort of an ooey-gooey casserole without the long oven bake time? A skillet casserole may be just right for you. This broccoli mushroom and wild rice skillet casserole starts on the stove top, and finishes under the broiler.
During spring, we get some cold rainy days that lend themselves perfectly to the comfort of a casserole dish. I developed this version to include ingredients I keep on hand, and to be faster than a traditional casserole.
I don’t stock milk, and sometimes I find that non-dairy milks just don’t do the trick as a substitute – the flavor just doesn’t work. Instead, I used sour cream and broth. Broth adds extra flavor, and I always seem to have sour cream on hand for taco night!
The three essential ingredients I used to keep prep time to a minimum included pre-sliced mushrooms, pre-shredded cheese, and pre-cooked rice. I make large batches of rice to use in various recipes throughout the week, and this saves a lot of time.
Can you imagine cooking rice every night instead of making large batches? Me either! This is my favorite rice cooker
Variations to the Broccoli Mushroom and Wild Rice Skillet Casserole recipe:
- I added chickpeas to mine because I served it as a main dish, and I wanted to add some protein. If you want to serve this as a side, the chickpeas could be omitted.
- I love a basic wild rice blend to add color and texture to grain based dishes. You could use any cooked grain that you like. Farro or barley would be great hearty options.
- Mix up the veggies based on what you have. Other aromatics could be used in place of the onion, such as celery, shallot, or leek. Use another hearty vegetable instead of broccoli, like green beans, artichokes, or asparagus!
- 1 cup yellow onion, diced (half a medium onion)
- 8 oz sliced mushrooms
- 1 large crown broccoli, chopped (florets and stem, about 4 cups)
- 2 garlic cloves, minced
- ½ tsp salt
- ¼ tsp black pepper
- ⅛ tsp red pepper flake
- 1 cup vegetable broth
- 2 TBS all purpose flour
- ½ cup sour cream
- 2 cups cooked wild rice blend
- 1 cup cooked chickpeas (optional)
- 3 oz shredded cheddar cheese (3/4 cup)
- Preheat broiler to high.
- Combine onion and mushroom in a 10 inch oven proof skillet. Saute on the stove top for 2-3 minutes or until the mushrooms start to soften. Mix in broccoli, cover and cook for 3-5 minutes, or until the broccoli is bright green and the mushrooms are cooked.
- Stir in garlic, salt, pepper, and red pepper flake. Remove veggies from skillet.
- Whisk together vegetable broth and flour. Slowly pour in the skillet, stirring constantly. Continue whisking until the mixture comes to a boil. Simmer for 1 minute. The mixture should be thicken.
- Remove about ¼ cup of the hot thicken broth and whisk it into the sour cream to temper it. Stir tempered sour cream into the skillet.
- Mix in veggies, rice, and chickpeas. Top with cheddar cheese.
- Transfer to the broiler for 1 minute, or until the cheese is melted.
Recipe inspired by Cooking Light.
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