Cheesy Mushroom and Broccoli Casserole
This American main course is a comforting bake that combines sliced mushrooms, chopped broccoli and cooked rice in a rich, creamy sauce. Flavoured with onion, garlic and a hint of cayenne, the mixture is bound with a quick roux and double cream before being topped with grated cheese and baked until golden. It serves six people and requires just 45 minutes of total preparation and cooking time.
Ingredients
- 3 tbsp butter, plus extra for casserole dish
- 2 tbsp plain flour
- 225g shiitake or baby bella mushrooms, sliced
- 1/2 onion, chopped
- 2 cloves garlic, finely chopped
- 1/2 tsp garlic powder
- 1/2 tsp cayenne pepper
- 350ml double cream
- 120ml vegetable stock
- 1 (285g) box frozen chopped broccoli, thawed and drained
- 160g grated cheese (preferably a Cheddar-Monterey blend)
- 425g cooked rice
- Salt and freshly ground black pepper
- Special equipment: 1.3L oval casserole dish
Method
- Set your oven to heat to 220°C.
- Use butter to grease the inside of your casserole dish.
- Place a large pot on the heat and melt the three tablespoons of butter, then stir in the flour to create a roux. Cook it until it turns a golden, peanut butter-like colour.
- To the pot, add the sliced mushrooms, chopped onion, finely chopped garlic, garlic powder, cayenne pepper, double cream and vegetable stock.
- Stir in the thawed and drained broccoli, half of the grated cheese and all of the cooked rice. Season the mixture with salt and black pepper according to your preference.
- Transfer the complete mixture into the prepared casserole dish and scatter the remaining cheese evenly over the top.
- Place the dish in the oven and bake for about 20 minutes, until the cheese topping has melted and turned a golden brown colour.
Nutrition (per serving)
Nutrition data not available.
Recipe details
CategoryMain course
Cuisineamerican
AuthorFood Network UK
