Ranch Chickpea Casserole

Total Time Prep: 10 min. Bake: 1 hour
Yield 6 servings
Test Kitchen Approved
This dump-and-bake ranch chickpea casserole is an effortless dinner recipe the whole family will love.

Ingredients

  • 1 cup ranch salad dressing
  • 1 tablespoon snipped fresh dill
  • 1 tablespoon minced fresh parsley
  • 2 teaspoons minced garlic
  • 1 teaspoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 4 cups fresh broccoli florets
  • 2 cans (15 ounces each) chickpeas, rinsed and drained
  • 2 cups uncooked instant brown rice
  • 2 cups reduced-sodium vegetable broth
  • 1-1/2 cups shredded sharp cheddar cheese, divided
  • 1/2 cup shredded mozzarella cheese

Directions

  1. Preheat the oven to 375°. Grease a 13x9-in. casserole dish.
  2. Place ranch dressing, dill, parsley, garlic, Dijon mustard, smoked paprika, salt, pepper and cayenne pepper in the casserole dish; stir to combine.
  3. Add broccoli, chickpeas, brown rice, vegetable broth and 1/2 cup sharp cheddar cheese; stir to combine, ensuring the rice is submerged in the liquid.
  4. Cover; bake 25-35 minutes or until the rice is nearly tender. Uncover; top with the remaining 1 cup sharp cheddar cheese and mozzarella cheese. Bake an additional 10 minutes or until the cheese is melted and bubbly and the rice is fully cooked. Let stand 5 minutes before serving.

Nutrition Facts

1 serving: 563 calories, 30g fat (9g saturated fat), 49mg cholesterol, 1077mg sodium, 56g carbohydrate (8g sugars, 8g fiber), 19g protein.

This vegetarian chickpea and rice casserole is creamy, cheesy and incredibly easy to make. You can always add chicken if you aren't a vegetarian and want some extra protein! —Susan Bronson, Rhinelander, Wisconsin
Recipe Creator

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