• Prep Time: 20 minutes
  • Cooking Time: 19 minutes
  • Serves: 6

Cheesy Broccoli and Mushroom Casserole with Rice

  • Recipe Submitted by on

 Ingredients List

  • For the casserole:
  • 3 cups cooked white rice (which equals 1 cup of uncooked rice)
  • 3 cups chopped broccoli
  • 10 oz shiitake mushrooms, sliced
  • 1 large onion, chopped in squares
  • 4 cloves garlic, finely chopped
  • 1 cup cheddar cheese, shredded
  • 1 tbsp olive oil
  • For the sauce:
  • 1 1/2 cups heavy cream
  • 1 cup chicken stock, unsalted
  • ½ cup cheddar cheese, shredded (more, if desired)
  • 2 tablespoons all-purpose flour (rice flour, if gluten free)
  • 1 tsp salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper


Preheat oven to 425F and start heating the water in a medium saucepan for the broccoli.
Preheat large skillet at medium high heat. Add olive oil. Add mushrooms and cook on medium high for 5 minutes, until the juices are released. Stir well and continue cooking for 2 more minutes. Remove them from the skillet and set aside. Add chopped onions to the same skillet and cook them for 10 minutes until slightly browned, add garlic and cook for additional 2 minutes until garlic is fragrant.
Add the broccoli to the medium saucepan from Step 1 and simmer over medium-high heat and for 4 to 5 minutes, until tender. Drain and set aside.
To make the sauce, add heavy cream, chicken stock, ½ cup cheese, salt, garlic powder and black pepper to the skillet. Bring the mixture to a simmering point and add flour, allowing the sauce to thicken a bit, just about 2 minutes.
Add rice, mushrooms, broccoli to the skillet with the sauce and mix well.
Transfer the mixture from the skillet onto a baking casserole. Sprinkle with the remaining cheddar cheese on top. Bake at 425F for 20 minutes.

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