Broccoli mushroom casserole

Name: Broccoli mushroom casserole
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: European
Ingredients: 2 heads of broccoli halved; 3 tablespoons of unsalted butter; Half of a medium yellow onion, chopped; 4 garlic cloves minced; 10 shiitake mushrooms chopped; 10 button mushrooms chopped; 2 tablespoons of all-purpose flour; 1 teaspoon of dried thyme; 2 teaspoons of dried basil; 1 cup of coconut milk; 1/2 cup of vegetable broth; 1 cup of shredded fontina cheese; 1 1/2 cups of rice cooked; 1 cup of shredded mozzarella

3 steps

Prep:30minCook:40min

For those of you that don't have access to some cool nerdy recipes, this recipe is Thanx to Janice Kaplinski from Rivet City in Fallout 3!😄 This recipe is from my Fallout Vault dwellers official cookbook. This will be my first recipe out of this book and I'm so excited! This recipe is under sides but I'm going to use it as my main dish. It calls for shiitake mushrooms which are not easy to come by all the time so I am using baby bella mushrooms and button mushrooms. This recipe also calls for one cup of coconut milk if you want to do something vegetarian and since I don't have that I'm using regular milk.

Updated at: Thu, 17 Aug 2023 04:00:35 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories374 kcal (19%)

Total Fat25.9 g (37%)

Carbs23.2 g (9%)

Sugars3.6 g (4%)

Protein14.5 g (29%)

Sodium389.7 mg (19%)

Fiber4.3 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 headsbroccoli

halved

3 tablespoonsunsalted butter

0.5yellow onion

2 tablespoonsall-purpose flour

1 teaspoondried thyme

2 teaspoonsdried basil

1 cupcoconut milk

½ cupvegetable broth

1 cupfontina cheese

shredded

1 ½ cupsrice

cooked

1 cupmozzarella

shredded

Instructions

Step 1

Preheat oven to 425°. Fit a large pot with a steamer basket over medium high heat and bring one inch of water to boil. Place the broccoli in the steamer basket and steam for 10 minutes. Remove the broccoli, roughly chop it, and set it aside.

Step 2

In a large saute pan or skillet over medium high heat, melt the butter. And the onion and garlic and cook for 2 minutes, until the onion is slightly transparent. Add the shiitake and button mushrooms and cook until tender, 8 to 10 minutes. Add the flour, thyme, and basil, making sure to incorporate the flour fully. Whisk in the coconut milk and vegetable broth. And the broccoli. And the fontina cheese and stir until melted. Finally, fold in the rice.

Step 3

Transfer to a 9x13-in baking dish. Top with mozzarella cheese and bake for 18 minutes, until the cheese turns golden brown.