Cheesy Mushroom and Broccoli Casserole
Recipe courtesy of the Food Network: https://www.foodnetwork.com/recipes/sunny-anderson/cheesy-mushroom-and-broccoli-casserole-recipe-2013802
Equipment
- 1 1/8-quart oval casserole dish
Ingredients
- 3 tbsp butter, plus extra for casserole dish
- 2 tbsp all-purpose flour
- 1/2 lb shiitake or white button mushrooms, sliced
- 1/4 cup onions, chopped
- 2 cloves garlic, finely chopped
- 1/2 tsp cayenne pepper
- 1-1/2 cups heavy cream
- 1/2 cup chicken stock
- 1 10-oz box frozen chopped broccoli, thawed and drained
- 2 cups shredded Cheddar-Monterey cheese blend
- 3 cups cooked rice
- salt and freshly ground black pepper
Instructions
- Wash hands with soap and water.
- Preheat oven to 425 °F.
- Butter casserole dish.
- In a large pot, melt 3 tablespoons butter and 2 tablespoons flour over medium heat until golden in color to make a quick roux. The roux should resemble the color of peanut butter.
- Wash hands with soap and water after handling raw flour.
- Gently rub mushrooms under cold running water. Scrub garlic and onion with a clean vegetable brush under running water.
- Add mushrooms, onion, garlic, garlic powder, cayenne pepper, heavy cream and chicken stock.
- Add broccoli, 1 cup of cheese and rice.
- Season with salt and pepper to taste.
- Pour all ingredients into a buttered dish and top with remaining cheese.
- Bake until cheese is melted and golden, about 20 minutes.
- Serve immediately.
Notes
This recipe was developed using the Safe Recipe Style Guide at SafeRecipeGuide.org.