Cheesy Mushroom and Broccoli Casserole
Cheesy Mushroom and Broccoli Casserole
Serves: to serve 6
Prep Time: 25 Minutes
Cook Time: 20 Minutes
Ready In: 45 mins
ingredients
4 tablespoons -
butter
2 tablespoons - plain flour (all-purpose flour)
8 oz - shiitake or baby bella mushroom
½ - onion
2 cloves - garlic
¼ teaspoon - garlic powder
¼ teaspoon - cayenne pepper
12 fl oz - double cream (heavy cream)
4¼ fl oz - vegetable stock
10 oz - cooked broccoli (or frozen - thawed & drained)
6 oz - Cheddar cheese
3 cups - cooked rice
- salt and pepper
2 tablespoons - plain flour (all-purpose flour)
8 oz - shiitake or baby bella mushroom
½ - onion
2 cloves - garlic
¼ teaspoon - garlic powder
¼ teaspoon - cayenne pepper
12 fl oz - double cream (heavy cream)
4¼ fl oz - vegetable stock
10 oz - cooked broccoli (or frozen - thawed & drained)
6 oz - Cheddar cheese
3 cups - cooked rice
- salt and pepper
directions
- Slice the mushrooms, peel and chop the onion, peel and finely chop the garlic and grate (shred) the Cheddar. Use 1 tablespoon of the butter to lightly grease a 2.3 pts (1.3ltr) oval casserole dish. In a large pan, melt the remaining 3 tablespoons of butter and stir in the flour over a medium heat until the roux is golden in colour (a bit like the colour of peanut butter). Add the mushrooms, onion, garlic, garlic powder, cayenne pepper, double cream and vegetable stock and stir well.
- Add in the cooked (or defrosted) broccoli, half of the grated cheese and all the rice then season to taste with salt and freshly-ground black pepper. Pour the mix into the buttered dish and top with remaining grated Cheddar. Bake in a preheated hot oven (Mk 7 - 425ºF - 220ºC) for about 20 minutes until the cheese is melted and golden. Serve hot direct to the table.