Best 2 Cheesy Mushroom And Broccoli Casserole Recipes

Calling all cheese lovers and veggie enthusiasts! Dive into cheesy mushroom and broccoli casserole, a delightful symphony of flavors that will tantalize your taste buds and warm your soul on a chilly evening. Imagine tender broccoli florets, earthy mushrooms, and a luscious creamy cheese sauce enveloped in a golden-brown breadcrumb topping. This comforting casserole is not only a feast for the senses but also a breeze to prepare, ensuring a stress-free culinary experience. Say goodbye to complicated recipes and hello to cheesy, veggie-packed perfection with our step-by-step guide to creating the ultimate cheesy mushroom and broccoli casserole.

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CHEESY MUSHROOM AND BROCCOLI CASSEROLE

Cheesy Mushroom and Broccoli Casserole image

Provided by Sunny Anderson

Categories side-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

3 tablespoons butter, plus extra for casserole dish
2 tablespoons all-purpose flour
1/2 pound shiitake or baby bella mushrooms, sliced
1/4 cup onions, chopped
2 cloves garlic, finely chopped
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 1/2 cups heavy cream
1/2 cup chicken stock
1 (10-ounce) box frozen chopped broccoli, thawed and drained
2 cups shredded Cheddar-Monterey blend
3 cups cooked rice
Salt and freshly ground black pepper

Steps:

Preheat oven to 425 degrees F.
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.

CHEESY MUSHROOM AND BROCCOLI CASSEROLE

Cheesy Mushroom and Broccoli Casserole image

I saw Sunny Andersen make this on Cooking for Real yesterday and WOW did it look fabulous. She suggests serving it for holiday meals, but it would be great anytime! You could use this as a side dish or as a great vegetarian main dish.

Provided by januarybride

Categories < 60 Mins

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

3 tablespoons butter, plus extra for casserole dish
2 tablespoons all-purpose flour
1/2 lb shiitake mushrooms or 1/2 lb baby bella mushroom, sliced
1/4 cup onion, chopped
2 garlic cloves, finely chopped
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 1/2 cups heavy cream
1/2 cup chicken stock
1 (10 ounce) box frozen chopped broccoli, thawed and drained
2 cups shredded cheddar-monterey cheese
3 cups cooked rice
salt & freshly ground black pepper

Steps:

Preheat oven to 425 degrees F. Butter a 1 1/8-quart oval 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; stir. 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.

Nutrition Facts : Calories 548.7, Fat 37.8, SaturatedFat 23.3, Cholesterol 121.5, Sodium 481.2, Carbohydrate 40.1, Fiber 2.9, Sugar 2.2, Protein 14

Tips:

Prep your ingredients: Before you start cooking, wash and chop the broccoli, mushrooms, and onion. Measure out the other ingredients so that you have everything you need at your fingertips.
Use fresh broccoli and mushrooms: Fresh vegetables will give your casserole the best flavor. If you can, try to buy organic broccoli and mushrooms.
Don't overcook the broccoli: Broccoli should be cooked until it is tender but still has a little bit of a crunch. Overcooked broccoli will be mushy and unpleasant.
Use a good quality cheese: The type of cheese you use will make a big difference in the flavor of your casserole. Use a cheese that melts well, such as cheddar, Monterey Jack, or Gruyère.
Don't be afraid to experiment: This recipe is a great starting point, but feel free to add your own variations. Try adding different vegetables, such as cauliflower or zucchini. Or, try using a different type of cheese, such as fontina or Parmesan.

Conclusion:

This cheesy mushroom and broccoli casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover broccoli and mushrooms. With its creamy cheese sauce, tender vegetables, and crispy breadcrumb topping, this casserole is sure to be a hit with your family and friends.