45 mins
Cheesy Mushroom and Broccoli Casserole
Recipe by Graham
Cheesy Mushroom and Broccoli Casserole is one of those lunchtime delights that leave you diving for a second helping. Lovely, tender mushrooms and delicate broccoli all in a creamy sauce - yummy!
If you can get hold of wild mushrooms, you have my permission to substitute!!! (Or you can send them to me and I'll eat them!).
Cheese Toad in the Hole 
Cheesy Spinach and Penne Bake Ingredients for Cheesy Mushroom and Broccoli Casserole
Currently displaying quantities in US Imperial Measurements
How to Cook Cheesy Mushroom and Broccoli Casserole
- 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.
GRAHAM'S HOT TIP:
Garlic can sometimes leave an aftertaste that other people might find offensive. To avoid this, before crushing or chopping, cut the cloves down the middle long-ways and remove the central 'germ' (the thin stem that looks like a pale green or translucent vein). You will still be able to enjoy the flavour without offending people afterwards
Reviews of Cheesy Mushroom and Broccoli Casserole
| July 06 2014 I loved this receipe. I added a couple of handfuls of shredded chicken, and added some more cream and it was delicious. Everyone loved it and I will certainly be making this again... Huge Hit! Thanks bushy (3 reviews) |
March 12 2014 I know white mushrooms are a lot cheaper than shiitake or baby bella but I've made this recipe twice now, using both sorts of mushrooms and the Shiitake mushrooms were a real hit because they have so much more flavor. I will definitely be making this dish again and again. featheredhen (3 reviews) |
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