Cheesy Mushroom Rice Casserole

Serves 6-8

Ingredients

• 3 cups cooked and cooled brown rice

• 2 cups mushrooms (cremini, shitake, baby bella, etc.), chopped

• 1 (10 oz.) package frozen broccoli, thawed and drained

• 1 1/2 cups heavy cream

• 2 cups cheddar cheese

• 1 cup chicken or vegetable stock

• 1/2 cup mozzarella, grated

• 1 white onion, chopped

• 3 tablespoons unsalted butter

• 3 tablespoons all-purpose flour

• 1 1/2 teaspoons Italian herb blend

• 1/2 teaspoon garlic powder

• kosher salt and freshly ground pepper, to taste

Directions

1. Preheat oven to 425º F and lightly grease a 9x13-inch baking dish.

2. In a large saucepan over medium heat, melt butter and whisk in flour to create a roux.

3. Cook for 1-2 minutes, stirring constantly, until flour cooks, no lumps remain, and mixture is golden.

4. Continuing to stir, gradually pour in heavy cream and whisk until smooth. Then add rice, mushrooms, onion and broccoli.

5. Season with salt, pepper, garlic powder and Italian herb blend. Pour in chicken or vegetable stock.

6. Transfer mixture to baking dish and sprinkle cheeses over the top.

7. Place in oven and bake for 18-22 minutes, or until cheese is melted and bubbly.

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