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45 mins
Cheesy Mushroom and Broccoli Casserole Recipe

Cheesy Mushroom and Broccoli Casserole

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for Vegetarians
Graham

Recipe by  

Cheesy Mushroom and Broccoli Casserole is one of those lunchtime delights that leave you diving for a second helping. Lovely, tender mushrooms and delicate broccoli all in a creamy sauce - yummy!

If you can get hold of wild mushrooms, you have my permission to substitute!!! (Or you can send them to me and I'll eat them!).

      Preparation Time: 25 Minutes

      Cooking Time: 20 Minutes

Ingredients for Cheesy Mushroom and Broccoli Casserole

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 6:
4 tablespoons
butter
2 tablespoons
plain flour (all-purpose flour)
8 oz
shiitake or baby bella mushroom
½
onion
2 cloves
garlic
¼ teaspoon
garlic powder
¼ teaspoon
cayenne pepper
12 fl oz
double cream (heavy cream)
4¼ fl oz
vegetable stock
10 oz
cooked broccoli (or frozen - thawed & drained)
6 oz
Cheddar cheese
3 cups
cooked rice
 
salt and pepper

 

How to Cook Cheesy Mushroom and Broccoli Casserole

  1. Slice the mushrooms, peel and chop the onion, peel and finely chop the garlic and grate (shred) the Cheddar. Use 1 tablespoon of the butter to lightly grease a 2.3 pts (1.3ltr) oval casserole dish. In a large pan, melt the remaining 3 tablespoons of butter and stir in the flour over a medium heat until the roux is golden in colour (a bit like the colour of peanut butter). Add the mushrooms, onion, garlic, garlic powder, cayenne pepper, double cream and vegetable stock and stir well.
  2. Add in the cooked (or defrosted) broccoli, half of the grated cheese and all the rice then season to taste with salt and freshly-ground black pepper. Pour the mix into the buttered dish and top with remaining grated Cheddar. Bake in a preheated hot oven (Mk 7 - 425ºF - 220ºC) for about 20 minutes until the cheese is melted and golden. Serve hot direct to the table.

 
Graham GRAHAM'S HOT TIP:
Garlic can sometimes leave an aftertaste that other people might find offensive. To avoid this, before crushing or chopping, cut the cloves down the middle long-ways and remove the central 'germ' (the thin stem that looks like a pale green or translucent vein). You will still be able to enjoy the flavour without offending people afterwards
 
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Reviews of Cheesy Mushroom and Broccoli Casserole

Rating 5 out of 5 - Many cooks will make this recipe again July 06 2014
I loved this receipe. I added a couple of handfuls of shredded chicken, and added some more cream and it was delicious. Everyone loved it and I will certainly be making this again... Huge Hit! Thanks
(3 reviews)
 
Rating 5 out of 5 - Many cooks will make this recipe again March 12 2014
I know white mushrooms are a lot cheaper than shiitake or baby bella but I've made this recipe twice now, using both sorts of mushrooms and the Shiitake mushrooms were a real hit because they have so much more flavor. I will definitely be making this dish again and again.
(3 reviews)
 

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