This is absolutely the BEST broccoli cheese casserole that I have ever had! I just served it as a side with pan fried chicken and gravy. You could also mix some cooked cubed/shredded chicken into the casserole to make a complete meal. However, I love the creaminess without the chicken. I also topped the casserole with panko crumbs and cubes of butter along with the cheese. I love the crispiness that panko crumbs give to it. Try it...you will like it!
Sunny Anderson's Cheesy Mushroom and Broccoli Casserole
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 (I used 4 cloves cause I LOVE garlic!)
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 (I used sharp yellow cheddar. Next time, I will use sharp white cheddar but it wasn't on sale when I was buying. White cheddar is my favorite.)
3 cups cooked rice
Salt and freshly ground black pepper
Preheat oven to 425 degrees.
Butter casserole dish. In a large pot, melt 3 tablespoons butter. Sprinkle with flour and whisk to make a roux. Let it cook a few minutes, whisking continuously. 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.
Note: In a separate small saute pan, I sauteed the mushrooms, onions, and garlic before adding them to the roux.
23 hours ago