Dessert

Mushroom Rice and Broccoli Cassarole is for Dessert.

Mushroom Rice and Broccoli Cassarole takes 25 minutes to prepare.

Mushroom Rice and Broccoli Cassarole takes 45 minutes to cook.

Mushroom Rice and Broccoli Cassarole makes 8 servings.

The ingredients for Mushroom Rice and Broccoli Cassarole are:

2 tablespoons butter, plus extra for casserole dish
2 tablespoons all purpose flour
1/2 pound shiitake or baby bella mushrooms, sliced
1/2 cup onions, chopped
2 cloves garlic, finely chopped
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 cup heavy cream
1 cup chicken stock
2 (10-ounce) frozen chopped broccoli, thawed and drained
1.5 cups shredded Sharp Cheddar-Monterey Jack blend
1.5 cups cooked white rice
1.5 cups cooked brown rice
Salt and freshly ground black pepper

Special equipment: 1 1/8-quart oval casserole dish

Here is how you make Mushroom Rice and Broccoli Cassarole:

Butter casserole dish. In a large pot, melt 3 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, heavy cream and chicken stock. Add broccoli, 1 cup of the cheese and 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.Serving Size: Makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user WHOLENEWME79.

The nutritional information for Mushroom Rice and Broccoli Cassarole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 240.9

• Total Fat: 10.8 g
• Cholesterol: 33.1 mg
• Sodium: 191.2 mg
• Total Carbs: 26.2 g
• Dietary Fiber: 3.6 g
• Protein: 10.2 g