This week's Food Network Chef is Sunny Anderson. I chose her cheesy mushroom and broccoli casserole because I love cheese, mushrooms and broccoli.
I'm easy to please.
When it comes to food ;-)
Cheesy Mushroom and Broccoli Casserole - Adapted from Sunny Anderson
2 T white wheat flour
8oz. mushrooms, sliced
1 T minced onion
2 large garlic cloves, minced
1 C whipping cream
1/2 C chicken stock
16 oz. broccoli (I used frozen)
1 C Monterrey Jack cheese, shredded
1 C Extra Sharp Cheddar cheese
3 C cooked brown rice
salt and pepper, to taste
Cook the rice according to package directions; I used my rice cooker. Steam the broccoli over the top of the cooking rice, if you have that option. Otherwise, cook in a saucepan.
While rice is cooking, begin sauteing the mushrooms together with the garlic and onion.
Mix the 2 T flour together with the chicken stock. Add in the cream. Then, pour the flour/chicken stock/cream mixture into the skillet with the mushrooms and heat until the mixture thickens.
Season with salt and pepper.
Remove from the heat, and add in the cheeses.
Stir in the steamed broccoli.
YUM!
Stir in the rice.
Spread mixture into a lightly greased 9x13 glass baking dish.
Sprinkle the top with remaining cheese.
Bake at 425 for 10-15 minutes until warm and cheese melts.
Feel free to make this dish ahead of time -- just increase the cooking time to about 30 minutes, or until the center of the casserole is warm. If you do bake it longer, I recommend covering it for at least half the cooking time so the dish doesn't dry out.
