Veggie Casserole with Cheese 08.12.2015

Veggie Casserole with Cheese
Serves: 4
Who doesn’t love cheese? You will enjoy your veggies even more with these cheesy casserole that is a breeze to whip up. Be sure to allow the rice to sop up the liquid before serving, as this will help to create that luscious, creamy texture.
  • butter, 3 T (plus extra for coating)
  • all-purpose flour, 2 T
  • shiitake or baby Bella mushrooms (sliced), ½ lb.
  • onions (chopped), ¼ c
  • garlic (minced), 2 cloves
  • garlic powder, ½ t
  • cayenne pepper, ½ t
  • heavy cream, 1 ½ c
  • chicken stock, ½ c
  • frozen chopped broccoli (thawed and drained), 1 box (10 oz.)
  • Monterrey-Cheddar cheese blend (shredded), 2 c
  • cooked rice, 3 c
  • salt and pepper, to taste
  1. Preheat the oven to 425 F.
  2. Coat a casserole dish with butter. Melt the remaining butter and the flour in a large pot over medium heat. The mixture should thicken and brown.
  3. Toss in the mushrooms, garlic, onions, garlic powder, cayenne pepper, heavy cream, and stock; cook one minute. Toss in the broccoli, half the cheese, and the rice. Sprinkle with salt and pepper.
  4. Pour the mixture into the casserole dish and spread the rest of the cheese evenly on top. Bake for 20 minutes. Remove from heat; let cool and serve.


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