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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

CREAMY MUSHROOM AND BROCCOLI CASSEROLE Recipe

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This recipe for CREAMY MUSHROOM AND BROCCOLI CASSEROLE is from The Wengryn Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 T BUTTER PLUS MORE FOR CASSEROLE DISH
2 T FLOUR
½ LB OF SHITAKE OR BABY BELLA MUSHROOMS, SLICED
¼ C ONIONS CHOPPED
2 CLOVES GARLIC , FINELY CHOPPED
½ TSP GARLIC GARLIC SEASONING OR GARLIC POWDER
½ TSP CAYENNE PEPPER
1 ½ C HEAVY CREAM
1 BAG FROZEN BROCCOLI, THAWED AND DRAINED
2 C SHREDDED 4 MEXICAN CHEESE BLEND
3 C COOKED RICE
SALT AND PEPPER
USE AN OVAL CASSEROLE DISH 1 ⅛ QT
Directions:
Directions:
BUTTER CASSEROLE DISH. IN LARGE POT, MELT 3 T OF BUTTER AND FLOUR OVER MED HEAT UNTIL GOLDEN IN COLOR TO MAKE A QUICK ROUX. THE ROUX SHOULD RESEMBLE THE COLOR OR PEANUT BUTTER. ADD MUSHSROOMS, ONION, GARLIC GARLIC, CAYENNE PEPPER, HEAVY CREAM AND CHICKEN STOCK. ADD BROCCOLI, 1 C CHEESE AND RICE. SEASON WITH SALT AND PEPPER TO TASTE. POUR INTO BUTTERED CASSEROLE DISH AND TOP WITH REMAINING CHEESE. BAKE UNTIL CHEESE IS MELTED AND GOLDEN BROWN.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 HR, 10 MIN.

 

 

 

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