Broccoli Mushroom Casserole
A delicious Broccoli Mushroom Casserole featuring rice, sautéed mushrooms, and broccoli in a creamy, cheesy sauce.
Equipment
- Large oven-safe skillet
Ingredients
Sauce and toppings
- 3 tablespoons butter divided
- ½ cup Panko bread crumbs plain or Italian
- 1 tablespoon all-purpose flour
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛-½ teaspoon cayenne pepper adjust to taste
- 1 cup heavy cream
- ¾ cup chicken or vegetable stock
- ½ teaspoon kosher salt adjust to taste
- ½ teaspoon freshly ground black pepper adjust to taste
Main ingredients
- 8 ounces baby bella or white mushrooms sliced
- 3 cups broccoli florets
- 2 cups cooked rice
- 1-2 cups freshly shredded cheddar cheese
- 1 tablespoon chopped Italian parsley
Instructions
Cooking Instructions
- Preheat the oven to 400°F. In a large oven-safe skillet, melt 1 tablespoon of butter over medium-high heat. Add the bread crumbs and stir quickly to coat. Saute with stirring frequently for about 2 minutes, until toasted. Remove from the heat, transfer to a plate, and let cool.
- In the same skillet, melt the remaining butter over medium-high heat. Add the flour and whisk to combine. Slowly add the chicken stock, whisking until smooth. Reduce heat to medium-low and simmer for a few minutes, until thickened. Whisk in the cream along with the garlic powder and cayenne pepper.
- Remove from the heat. Stir in the mushrooms, broccoli, and rice. Add half of the cheese and stir to mix throughout. Taste and add salt and pepper, as needed. Top with the remaining cheese and sprinkle with the toasted bread crumbs. Bake until lightly browned and bubbly, about 18-22 minutes. Serve warm.
Nutrition
Serving: 1servingCalories: 390kcalCarbohydrates: 27gProtein: 11gFat: 27gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 80mgSodium: 470mgPotassium: 384mgFiber: 2gSugar: 4gVitamin A: 1248IUVitamin C: 42mgCalcium: 200mgIron: 1mg
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