Cheesy Mushroom and Broccoli Casserole
Serves:
6
Prep Time:
Cook Time:
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This recipe starts with a roux of butter and flour to make a creamy base for this casserole. Add a little heat with cayenne pepper and garlic powder.
Prep Time:
Cook Time:
Total Time:
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 | onion, chopped |
| 2 cloves | garlic, finely chopped |
| 1/2 teaspoon | garlic powder |
| 1/2 teaspoon | cayenne pepper |
| 1 1/2 cup | 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 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.
Source: foodnetwork.com
