Cheesy Mushroom and Broccoli Casserole

With Father’s Day around the corner (and hopefully warmer weather too) I want to plan a fun menu that everyone will love but won’t be stressful or complicated for me. And really isn’t keeping mommy happy on Father’s Day the most important thing on everyone’s mind? No? That’s just me? Darn. Anywho, since I’m considering something along the lines of Chili Dogs and Cheese Fries for the main and side, I’m thinking I need some kind of vegetable deal to redeem us a bit. But not too much!

Mushroom Broccoli Casserole 1

I tried this out this weekend and it was a hit so I’m keeping it for the big day. I added breadcrumbs to the top during the last three minutes of baking. The added crunch made all the difference. I left out the cayenne pepper for the kids sake, though I would have loved to add it and I’m sure that it adds a nice punch.

Mushroom Broccoli Casserole 3

Mushroom Broccoli Casserole 4Mushroom Broccoli Casserole 2Mushroom Broccoli Casserole 5Also, I didn’t have any cooked rice on hand, so I used 1 cup of instant rice. It only needs five minutes so I could be sure it would have enough time to cook in the short time the casserole spent in the oven. I also used fresh broccoli instead of frozen and it didn’t seem to cause a problem.

Cheesy Mushroom and Broccoli Casserole
Adapted from Sunny Anderson – Food Network

Ingredients

  • 3 tablespoons butter, plus extra for casserole dish
  • 2 tablespoons all-purpose flour
  • 1/2 pound shiitake or baby bella mushrooms, sliced
  • 1/4 cup onions, chopped
  • 2 cloves garlic, 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 blend
  • 3 cups cooked rice
  • Salt and freshly ground black pepper
  • Special equipment: 1 1/8-quart oval casserole dish
  • 1 cup breadcrumbs
  • 1-2 tablespoons extra-virgin olive oil

Directions

Preheat oven to 425 degrees F.

Butter 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. 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.

During last three minutes, mix a cup of breadcrumbs with 1 to two tablespoons of olive oil and sprinkle over casserole. Bake a few minutes until golden.

Broccoli Bite

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Scallop Po-Boys with Garlic Aioli

I love seafood, but I don’t get to make it too often because my family is picky when it comes to fish (shellfish or otherwise)

I took a chance with this one but my husband ended up loving it! Maybe it had something to do with the frying, or the garlic aioli, but whatever it was…scallops!Scallop Po-Boy

Bay Scallop Po-Boys with Garlic Aioli
Adapted fromĀ Everyday Food, July/August 2008

Prepare this New Orleans-style classic with record-breaking speed: Scallops are naturally moist, so you can skip the usual egg in the breading.

Ingredients

  • 1/3 cup mayonnaise
  • 1 garlic clove, minced
  • 1 tablespoon fresh lemon juice, plus lemon wedges, for serving
  • 3/4 teaspoon paprika
  • Hot sauce, to taste
  • Coarse salt and ground pepper
  • 1/4 cup plain dried breadcrumbs
  • 1 tablespoon all-purpose flour
  • 1 pound bay scallops, patted dry
  • 1/2 cup vegetable oil, such as safflower
  • 4 hot dog buns
  • 4 lettuce leaves

Directions

In a small bowl, combine mayonnaise, garlic, lemon juice, teaspoon paprika, and hot sauce; season with salt and pepper. Set spicy mayo aside.

In a medium bowl, combine breadcrumbs, flour, and remaining 1/2 teaspoon paprika; season with salt and pepper. Add scallops, and toss to coat.

In a medium nonstick skillet, heat oil over medium-high. Working in two batches, fry scallops, tossing occasionally, until golden and cooked through, 2 to 3 minutes. Using a slotted spoon, transfer scallops to a paper-towel-lined plate; season with salt.

Dividing evenly, spread inside of buns with spicy mayo. Top with a lettuce leaf, then scallops. Serve po boys immediately, with lemon wedges.