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Broccoli Cheese Rice Casserole dish
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5 from 4 votes

Cheesy Broccoli Mushroom Rice Casserole

Bright and vibrant with lots of shiitake mushrooms.
Course Main Course
Cuisine American
Keyword broccoli, mushroom and rice casserole
Prep Time 20 minutes
Cook Time 19 minutes
Total Time 40 minutes
Servings 6 servings
Calories 509kcal
Author Olya


For the casserole:

  • 3 cups chopped broccoli
  • 1 tbsp olive oil
  • 10 oz shiitake mushrooms sliced
  • 1/2 onion chopped
  • 4 cloves garlic finely chopped

For the sauce:

  • 1 cup heavy cream
  • 1 cup chicken stock unsalted
  • 1 1/2 cup cheddar cheese (shredded, divided)
  • 1 teaspoon garlic powder
  • 1 tsp salt
  • 1/4 teaspoon black pepper
  • 3 cups cooked white rice (which equals 1 cup of uncooked rice)


  • Preheat oven to 350F and start heating the water in a medium saucepan for the broccoli.
  • Add the broccoli to the medium saucepan with water. Cook for only 2-3 minutes. Drain and set aside.
  • Preheat large skillet at medium high heat. Add olive oil. Add chopped onions, garlic and mushrooms and cook them for 4-5 minutes until softened.
  • Next add heavy cream, chicken stock, 1 cup cheese, salt, garlic powder and black pepper to the skillet. Bring the mixture to a simmering point allowing the sauce to thicken a bit, just about 2 minutes.
  • Add cooked rice and broccoli to the skillet with the sauce and mix well.
  • Transfer the mixture from the skillet onto a baking casserole. Sprinkle with the remaining cheddar cheese on top. Bake for 20 minutes.


Adapted from Sunny Anderson's Cheesy Mushroom and Broccoli Casserole (Food Network)


Calories: 509kcal | Carbohydrates: 36g | Protein: 14g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 112mg | Sodium: 664mg | Potassium: 464mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1440IU | Vitamin C: 42.9mg | Calcium: 279mg | Iron: 1.2mg