Since Nick’s extended family lives in Dallas, we often spend the holidays with them. I’ve made a variety of different dishes to bring to the holiday festivities, but I’ve been commissioned to bring a broccoli and rice casserole twice. The first time I used this recipe, it went over fairly well, so I figured I’d make it again. I found this one on the Food Network a few years ago and it definitely isn’t low-calorie, but it can easily be modified to make it a little healthier. I wasn’t able to find a Cheddar-Monterey blend, so I substituted that with Colby-Monterey blend and I had dried shitake mushrooms on hand so I rehydrated them and used 1/2 cup of the mushroom “broth” in place of the chicken stock. You can also sub out milk for the cream and reduced fat cheese for the full-fat cheese to help shave off a few calories.
Cheesy Mushroom and Broccoli Casserole
By Sunny Anderson; Food Network
Makes 8 servings; 444 calories per serving
3 tablespoons butter, plus extra for casserole dish
2 tablespoons all-purpose flour
1/2 pounds shitake 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
Preheat the oven to 425°.
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 cheese. Bake until cheese is melted and golden, about 20 minutes.