Cheesy Mushroom, Broccoli, Rice Casserole

Kathy Klein


I found this recipe on I switched it up a little for my own taste.


★★★★★ 1 vote

6 to 8
40 Min
20 Min


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  • 3 Tbsp
  • 2 Tbsp
    all purpose flour
  • 1/2 lb
    baby bella or shiitake mushrooms sliced
  • 1/4 c
    onions, chopped
  • 2 clove
    garlic, finely chopped
  • 1/2 tsp
    garlic powder
  • 1/4 tsp
    cayenne pepper
  • 1 1/2 c
    heavy cream
  • 1/2 c
    chicken broth
  • 1 bag(s)
    frozen chopped broccoli (10 oz.) thawed and drained
  • 2 c
    shredded cheddar-monterey cheese
  • 3 c
    cooked rice

How to Make Cheesy Mushroom, Broccoli, Rice Casserole


  1. Spray or coat with butter a 11 x 13 casserole dish. Preheat oven to 425 degrees.
  2. In a large pan melt 3 tablespoons butter and flour over medium heat until golden in color to make a quick roux.
  3. Add mushrooms, onion, garlic, pepper, heavy cream and chicken broth. Warm on medium heat.
  4. Add 1 cup of shredded cheese and rice. Season with salt and pepper to taste.
  5. Pour into prepared casserole dish and top with remaining shredded cheese.
  6. Bake at 425 degrees until cheese is melted and golden, about 20 minutes.

Printable Recipe Card

About Cheesy Mushroom, Broccoli, Rice Casserole

Course/Dish: Vegetables, Rice Sides
Main Ingredient: Vegetable
Regional Style: American

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