Mushroom Rice & Broccoli Cassarole

Mushroom Rice & Broccoli Cassarole
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Mushroom Rice & Broccoli Cassarole calories by ingredient
Submitted by:

Introduction

This is a 'classic' recipe and to maintain the integrity, I only changed a few things.

Instead of 1.5 cups heavy cream, used 1 cup, and increased chicken stock by 1/2 cup.

Reduced butter by 1 Tbsp.

Increased broccoli to double (20 oz).

Reduced fat sharp chedder cheese with monterey jack cheese.

Rice is 1/2 white and half brown.
This is a 'classic' recipe and to maintain the integrity, I only changed a few things.

Instead of 1.5 cups heavy cream, used 1 cup, and increased chicken stock by 1/2 cup.

Reduced butter by 1 Tbsp.

Increased broccoli to double (20 oz).

Reduced fat sharp chedder cheese with monterey jack cheese.

Rice is 1/2 white and half brown.

Number of Servings: 8

Ingredients

    2 tablespoons butter, plus extra for casserole dish
    2 tablespoons all purpose flour
    1/2 pound shiitake or baby bella mushrooms, sliced
    1/2 cup onions, chopped
    2 cloves garlic, finely chopped
    1/2 teaspoon garlic powder
    1/2 teaspoon cayenne pepper
    1 cup heavy cream
    1 cup chicken stock
    2 (10-ounce) frozen chopped broccoli, thawed and drained
    1.5 cups shredded Sharp Cheddar-Monterey Jack blend
    1.5 cups cooked white rice
    1.5 cups cooked brown rice
    Salt and freshly ground black pepper

    Special equipment: 1 1/8-quart oval casserole dish

Directions

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.

Rate This Recipe