Cheesy Mushroom and Broccoli Casserole
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 44.37 ml butter, plus extra for casserole dish
- 29.58 ml all-purpose flour
- 226.79 g shiitake mushrooms or 226.79 g baby bella mushroom, sliced
- 59.14 ml onion, chopped
- 2 garlic cloves, finely chopped
- 2.46 ml garlic powder
- 2.46 ml cayenne pepper
- 354.88 ml heavy cream
- 118.29 ml chicken stock
- 283.49 g box frozen chopped broccoli, thawed and drained
- 473.18 ml shredded cheddar-monterey cheese
- 709.77 ml cooked rice
- salt & freshly ground black pepper
directions
- Preheat oven to 425 degrees F. Butter a 1 1/8-quart oval casserole dish.
- In a large pot, melt 3 tablespoons butter and flour over medium heat until golden in color to make a quick roux. The roux should resemble the color of peanut butter.
- Add mushrooms, onion, garlic, garlic powder, cayenne pepper, heavy cream and chicken stock.
- Add broccoli, 1 cup of the cheese and rice; stir. Season with salt and pepper, to taste.
- Pour into buttered dish and top with remaining shredded Cheddar. Bake until cheese is melted and golden, about 20 minutes.
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RECIPE SUBMITTED BY
januarybride
Saint Louis, Missouri