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Casserole Recipes – Cheddar Rice and Mushroom Casserole

Casserole Recipes – Cheddar Rice and Mushroom Casserole

April 5, 2012 @ 9:36 am
by Harrie B.
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Cheddar Rice and Mushroom Casserole

What you need:

Extra butter for greasing
3 T. butter
2 T. all-purpose flour
¼ c. onions, chopped
2 garlic cloves, chopped finely
½ lb. baby bella or shiitake mushrooms, sliced
½ t. garlic powder
½ t. cayenne pepper
1 ½ c. heavy cream
½ c. chicken stock
10-oz. frozen chopped broccoli, 1 pack (thawed then drained)
3 c. rice, cooked
2 c. Cheddar Monterey blend, shredded (divided into 1 cup each)
Black pepper, freshly ground

What you need to do:

1.   Preheat oven to 425 degrees Fahrenheit.
2.   Grease a 1 1/8-quart oval casserole dish with butter.
3.   Melt 3 T. butter and flour in a large pot under medium-heat until the mixture turns
golden brown (just like the color of a peanut butter).
4.   Add the onion, garlic, mushrooms, garlic powder, cayenne pepper, heavy cream
and chicken stock into the pan.
5.   Add to this mixture the broccoli, rice and 1 c. cheddar cheese.  Season with salt and
6.   Pour this mixture into the casserole dish and sprinkle the top with the remaining 1
cup cheese.
7.   Bake in the oven for about 20 minutes or until the cheese has melted and turned
golden brown.  Serve hot.

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