Cheesy Mushroom and Broccoli Casserole
Total: 1 hr 10 min
Prep: 25 min
Cook: 45 min
Yield: 6 to 8 servings
Ingredients:
3 tablespoons butter, plus extra for the 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
Directions:
Preheat oven to 425 degrees F.
Butter a casserole dish. In a large pot, melt 3 tablespoons of 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 a buttered dish and top with the remaining shredded Cheddar.
Bake until cheese is melted and golden, about 20 minutes.
Recipe courtesy of Food Network.com
