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Cheesy Mushroom and Broccoli Casserole

Cheesy Mushroom and Broccoli Casserole

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
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Course entree

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.
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