Cheesy Mushroom and Broccoli Casserole

  • Preparation Time25 mins
  • Cooking Time45 mins
  • Serves6
3 tbsp butter, plus extra for casserole dish
2 tbsp plain flour
225g shiitake or baby bella mushrooms, sliced
1/2 onion, chopped
2 cloves garlic, finely chopped
1/2 tsp garlic powder
1/2 tsp cayenne pepper
350ml double cream
120ml vegetable stock
1 (285g) box frozen chopped broccoli, thawed and drained
160g grated cheese (preferably a Cheddar-Monterey blend)
425g cooked rice
Salt and freshly ground black pepper
Special equipment: 1.3L oval casserole dish

Preheat oven to 220°C.

Butter casserole dish. In a large pot, melt three 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, double cream and stock. Add broccoli, half of the cheese and all the 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.

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