Name: Cheesy Mushroom and Broccoli Casserole
Ingredients: 3 tbsp butter, plus extra for casserole dish; 2 tbsp all-purpose flour; ½ lb shiitake or baby bella mushrooms, sliced; ¼ cup onions, chopped; 2 cloves garlic, finely chopped; ½ tsp garlic powder; ½ tsp cayenne pepper; 1 1/2 cups heavy cream; ½ 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

Rating

Yields1 Serving

3 tbsp butter, plus extra for casserole dish

2 tbsp all-purpose flour

½ lb shiitake or baby bella mushrooms, sliced

¼ cup onions, chopped

2 cloves garlic, finely chopped

½ tsp garlic powder

½ tsp cayenne pepper

1 1/2 cups heavy cream

½ 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

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.

Ingredients