Broccoli mushroom casserole starts with a mixture of rice, sautéed mushrooms, and broccoli florets in a creamy, cheesy sauce. It’s enticing and fragrant straight out of the oven, making it hard to wait for it to cool enough to avoid burning my mouth with the first taste.
Broccoli and Mushrooms
Once I did taste this? Holy, jaw-drop-level, almost unbelievably delicious recipe. I stood at the stove pretty much inhaling it after the first taste. I started with just a bite of broccoli and then a mushroom. But then, well, I needed to taste the rice too, right?
One thing led to the other, and the next thing I knew I had a full bowl of this in front of me as a pre-dinner-dinner. Borderline ridiculous? Oh, yeah. But it was also oh-so-good and worth it.
Let’s take a moment to discuss just how less-than-lovely most casseroles are. They just aren’t pretty, are they?
My guys and I had a major laugh last week over a casserole dinner. (Not this one specifically, though I’m not sure it’s a whole lot prettier than the one that shall not be named right now.)
This recipe is a perfect example of why I never reach for canned soups anymore when making casseroles. With a bit of butter and flour, a quick pour of broth and cream, and a dash of spices, you’ll have a sauce that is finger-licking delicious simmering in no time.
The pan in these photos is my new favorite kitchen item; the casserole skillet. I had never even heard of a casserole skillet until a friend shared it with me recently.
This enameled cast iron, deep-sided skillet goes from stovetop to oven with no problem. Not only is this one of the least expensive pans I own, it literally wipes clean after cooking. True story.
Pretty or not, this broccoli mushroom casserole has earned thumbs up around our dinner table. It is hearty enough on its own to be a main dish, but it’s also a fantastic side for chicken, meatloaf, or pork chops.
It can be prepped in advance and held in the fridge for up to 24 hours before baking, making it a great make-ahead company dish too.
Broccoli and Mushroom Casserole
To make this recipe, you will need these ingredients:
- butter
- Panko bread crumbs plain or Italian
- all-purpose flour
- baby bella or white mushrooms
- garlic powder
- onion powder
- cayenne pepper
- heavy cream
- chicken or vegetable stock
- broccoli florets
- shredded cheddar cheese
- kosher salt
- freshly ground black pepper
- cooked rice
- Italian parsley
Vegetarian Rice Casserole
In a large oven-safe skillet, melt 1 tablespoon of butter over medium-high heat. Add the bread crumbs and stir quickly to coat.
Saute, frequently stirring the bread crumbs for a few minutes, until toasted. Remove from the heat, transfer to a plate, and let cool.
In the same skillet, melt the remaining butter over medium-high heat. Add the flour and whisk to combine. Slowly add the stock, whisking until smooth.
Reduce heat to medium-low and simmer for a few minutes, until thickened. Whisk in the cream along with the garlic powder and cayenne pepper. Remove from the heat.
Stir in the mushrooms, broccoli, and rice. Add half of the cheese and stir to mix throughout. Taste and add salt and pepper, as needed.
Top with the remaining cheese and sprinkle with the toasted bread crumbs. Bake until lightly browned and bubbly, about 18-22 minutes. Serve warm.
Recipes with Broccoli and Mushrooms
Mushrooms and broccoli are a popular combination in many of our favorite dishes: from pasta and rice to soups and even quesadillas.
Tender pasta with broccoli and mushrooms in a garlicky cream sauce is a quick dinner my whole family enjoys.
Vegetable Spaghetti is perfect when the garden is producing in high gear. Al dente works for your vegetables as well as your spaghetti!
Some days call for a body and soul-warming soup. Vegetable soup with broccoli, chicken, and potatoes is a bowl full of goodness you will savor.
Broccoli Mushroom Casserole
Ingredients
- 3 tablespoons butter divided
- ½ cup Panko bread crumbs plain or Italian
- 1 tablespoons all-purpose flour
- 8 ounces baby bella or white mushrooms sliced
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛-½ teaspoon cayenne pepper adjust to taste
- 1 cup heavy cream
- ¾ cup chicken or vegetable stock
- 3 cups broccoli florets
- 1-2 cups freshly shredded cheddar cheese
- ½ teaspoon kosher salt adjust to taste
- ½ teaspoon freshly ground black pepper adjust to taste
- 2 cups cooked rice
- 1 tablespoon chopped Italian parsley
Instructions
- Preheat the oven to 400°F. In a large oven-safe skillet, melt 1 tablespoon of butter over medium-high heat. Add the bread crumbs and stir quickly to coat. Saute with stirring frequently for about 2 minutes, until toasted. Remove from the heat, transfer to a plate, and let cool.
- In the same skillet, melt the butter over medium-high heat. Add the flour and whisk to combine. Slowly add the chicken stock, whisking until smooth. Reduce heat to medium-low and simmer for a few minutes, until thickened. Whisk in the cream along with the garlic powder and cayenne pepper.
- Remove from the heat. Stir in the mushrooms, broccoli, and rice. Add half of the cheese and stir to mix throughout. Taste and add salt and pepper, as needed. Top with the remaining cheese and sprinkle with the toasted bread crumbs. Bake until lightly browned and bubbly, about 18-22 minutes. Serve warm.
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