Cook the Book: Broccoli, Rice and Cheddar Casserole

Ingredients

  • 2 heads broccoli
  • 4 cups My Cream of Mushroom Soup (recipe follows)
  • 12 ounces sharp Cheddar cheese, grated (white Colby Cheddar works well, too)
  • 1/2 medium white onion, very thinly sliced
  • 2 cups cooked rice
  • 1 bunch scallions (white and green parts), finely chopped
  • Pinch of salt and pepper
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon butter, melted
  • 1/2 cup panko (Japanese bread crumbs)
  • 1/2 pound shiitake or cremini mushrooms, stemmed
  • 6 tablespoons (3/4 a stick) butter
  • 1 medium onion, finely chopped
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon chopped fresh thyme, or 1/4 teaspoon dried thyme
  • 2 1/2 cups chicken broth
  • 1/2 cup all-purpose flour
  • 1/8 teaspoon nutmeg
  • 2 1/2 cups heavy cream

Description

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