Cheesy Mushroom and Broccoli Casserole

Name: Cheesy Mushroom and Broccoli Casserole
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: Serves to serve 6
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

Ready in 45 mins

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!).

Preparation Time

25 Minutes

Cooking Time

20 Minutes

Ingredients for Cheesy Mushroom and Broccoli Casserole

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 6:

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

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