Mushroom Rice & Broccoli Cassarole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tablespoons butter, plus extra for casserole dish2 tablespoons all purpose flour1/2 pound shiitake or baby bella mushrooms, sliced1/2 cup onions, chopped2 cloves garlic, finely chopped1/2 teaspoon garlic powder1/2 teaspoon cayenne pepper1 cup heavy cream1 cup chicken stock2 (10-ounce) frozen chopped broccoli, thawed and drained1.5 cups shredded Sharp Cheddar-Monterey Jack blend1.5 cups cooked white rice1.5 cups cooked brown riceSalt and freshly ground black pepperSpecial equipment: 1 1/8-quart oval casserole dish
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.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user WHOLENEWME79.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user WHOLENEWME79.
Nutritional Info Amount Per Serving
- Calories: 240.9
- Total Fat: 10.8 g
- Cholesterol: 33.1 mg
- Sodium: 191.2 mg
- Total Carbs: 26.2 g
- Dietary Fiber: 3.6 g
- Protein: 10.2 g
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