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


  • 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


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


Onion and Tomato Casserole with Whole Roasted Garlic

Have you every been in the mood for a thick, luscious tomato sauce? Something that’s been simmering on the stove for hours and hours, filling the house with aromas that call your entire family to the table? Well, this will get you those wonderful flavours in a fraction of the time.Onion and Tomato

Sliced onions and tomatoes baked in the oven until they break down into a gorgeous golden and cherry red mess. But don’t let the appearance fool you. They taste rich and satisfying especially when piled onto a thick slice of crusty Italian bread.

Just to bump it up a notch, I like to roast whole heads of garlic in the oven to spread over the bread.

Onion and Tomato Casserole
Adapted from Martha Stewart – Everyday Food, May 2011
  • 4 large tomatoes (about 2 pounds), cut crosswise into 1/2-inch slices (or I sometimes use cherry tomatoes)
  • 1 large or 2 medium yellow onions (about 1 pound), cut crosswise into 1/4-inch rounds
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper


Preheat oven to 400 degrees. In a 9-by-13-inch baking dish, arrange tomatoes and onions in rows, overlapping slightly. Drizzle with oil and season with salt and pepper. Bake until tomatoes are lightly browned and onions are tender, about 45 minutes.
Combine breadcrumbs, parmesan cheese and olive oil and sprinkle the topping over the casserole. Bake for another five minutes or until topping is golden.
Serve warm or at room temperature.
Whole Roasted Garlic

Garlic Source The Food Network, 2006, Ellie Krieger


  • 1 head garlic
  • 1 tablespoon olive oil

Preheat the oven to 375 degrees F.
Cut the top third of the garlic head off so that the tops of the cloves are exposed. Place the garlic head, unpeeled, into a small ovenproof dish and drizzle with the oil, salt and pepper.
Cover with foil and bake for 30 minutes. Uncover and bake for 30 to 40 minutes more, until garlic is soft and golden brown.
Serve with toasted Italian bread.

Kids Menu – Breaded Chicken Wraps with Feta

Sometimes you need some help getting dinner on the table. This quick wrap is dedicated to those kind of nights!

Kids Meal 1

The fun thing about these wraps is that you can make an adult version with a few quick substitutions. Frank’s Red Hot Sauce instead of Ketchup, add some onions (my kids aren’t big fans) and you’ve got a spicy wrap that will satisfy you just as much as your kids will love theirs.

Adjust the quantities based on how many wraps you have to prepare.

Breaded Chicken Wraps


  • Breaded Chicken Strips (I used the all white meat strips from the freezer section for convenience, but feel free to prepare your own from scratch)
  • Shredded Carrot
  • Shredded Cucumber
  • Hummus
  • Crumbled Feta
  • Ketchup
  • Large Whole Wheat Tortilla

DirectionsKids Meal 2

Layer all the ingredients onto the tortilla and roll it up, flipping the bottom end in first so nothing falls out.


Cheesy Garlic Bread

This. Is. The. Best. Ever.

I can’t remember how I happened on the Food Wanderings in Asia blog but I’m so glad I found it.

This is really easy to prepare. The worst part is stuffing the bread without breaking through the tender inside. You’ll want to keep the base intact as much as possible. It’s absolutely worth the effort though.

Cheesy Bread

Another plus is that you can prepare the loaf in advance, seal it in aluminum foil, then just pop the whole thing onto a baking tray and into the oven about twently minutes before youre ready to serve. It’s a fantastic addition to a pot-luck too. Easy to transport and quick to cook once you’re there.

I’d love to be able to post a photo of me pulling apart the delicious sections of bread revealing the buttery, cheesy, garlic and shallot infused treasure hiding on the inside, but I can’t.

I served this as an appetizer at a party and my family members are animals. I left the room for two minutes to find my camera and all I found when I returned to the room was the this…Cheesy Bread 2

No worries though, they left me a few bites but I had to eat them quick, I was scared they were going to reconsider and eat them out of my hands!

recipe adapted from Monster Mama

  • 1 Italian loaf, about 12 inches long
  • 1 stick butter, melted
  • 1/8 cup olive oil
  • 3 tsp minced onion
  • 2-3 cloves garlic, grated
  • 1 tbsp dijon mustard
  • 1 tbsp poppy seeds
  • 3 tsp chopped parsley (add more if you wish)
  • 12 oz grated cheese (I used a mix of white cheddar and monterey jack.)

Preheat the oven to 350 F.

Mix the melted butter, olive oil, onion, garlic, dijon mustard, poppy seeds and parsley in a bowl.

Cut the bread into cubes with X slices without cutting all the way through the bottom crust.

Pour the butter-onion garlic mixture carefully into those X cracks using a small spoon and over the top of the bread. Fill those delicious cracks with the grated cheese. (It seems like a lot of work and trouble but it’s all worth it. Yes.)

Wrap the entire loaf with foil, sealing the sides properly and bake for 15-20 minutes. Remove from the oven and unwrap. Bake for another 10 minutes until the cheese is melted and gooey.