Cheesy Mushroom And Broccoli Casserole - cooking recipe

Ingredients

3 tablespoons butter, plus extra for casserole dish
2 tablespoons all-purpose flour
1/2 lb shiitake mushrooms or 1/2 lb baby bella mushroom, sliced
1/4 cup onion, chopped
2 garlic cloves, finely chopped
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 1/2 cups heavy cream
1/2 cup chicken stock
1 (10 ounce) box frozen chopped broccoli, thawed and drained
2 cups shredded cheddar-monterey cheese
3 cups cooked rice
salt & freshly ground black pepper

Preparation

Preheat oven to 425 degrees F. Butter a 1 1/8-quart oval casserole dish.
In a large pot, melt 3 tablespoons butter and flour over medium heat until golden in color to make a quick roux. The roux should resemble the color of peanut butter.
Add mushrooms, onion, garlic, garlic powder, cayenne pepper, heavy cream and chicken stock.
Add broccoli, 1 cup of the cheese and rice; stir. Season with salt and pepper, to taste.
Pour into buttered dish and top with remaining shredded Cheddar. Bake until cheese is melted and golden, about 20 minutes.