1 Video | Photo: Cheesy Mushroom and Broccoli Casserole Recipe
Ingredients
- 3 tablespoons butter, plus extra for casserole dish
- 2 tablespoons all-purpose flour
- 1/2 pound shiitake or baby bella mushrooms, sliced
- 1/4 cup onions, chopped
- 2 cloves garlic, finely chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1 1/2 cups heavy cream
- 1/2 cup chicken stock
- 1 (10-ounce) box frozen chopped broccoli, thawed and drained
- 2 cups shredded Cheddar-Monterey blend
- 3 cups cooked rice
- Salt and freshly ground black pepper
- Special equipment: 1 1/8-quart oval casserole dish
Directions
Preheat oven to 425 degrees F.
Butter 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. 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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By floragolf_13017617
flora, 52
on March 29, 2013
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I made this for my in-laws while they were visiting. We all absolutely loved it. The baby bellas added an additional layer of flavor that was so awesome. Never again will I add can soup to broccoli casserole, not while this recipe is soooo much better and just as easy to make. Thanks Sunny!!!
By branfordcook
on March 26, 2013
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Followed the recipe exactly. I found the onions and garlic had a raw taste even after baking; next time I will saute before adding to the mix. Also, this was mostly rice, so if I make this dish again, I'll add broccoli florettes, more cheese. Not a hit with the family.
By capitdan
Ann Arbor
on March 03, 2013
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Very good, I used brown rice instead of white. The cayenne gave it a good amount of heat, so if you don't like spicy maybe cut back on it. I also used plain old white caps, because that's all I had. Still good though!
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