Mushroom/Broccoli Casserole
Butter casserole dish. In large pot melt 3 tablespoons butter and flour over med heat until golden in color to make a quick roux. The roux should resemble the color of peanut butter. Add mushrooms, garlic, garlic powder, cayenne pepper, heavy cream and chicken stock. Add broccoli, 1 cup of cheese and rice. Season with salt and pepper to taste. Pour into buttered cassersole dish top with remaining cheese and bake until cheese is melted and golden. Approx 20 minutes 425 degrees
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Serving Size: 1 Serving (186g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 369 | ||
Calories from Fat: 242 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.9g | 36 % | |
Saturated Fat 16.7g | 84 % | |
Monounsaturated Fat 7.5g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 84mg | 26 % | |
Sodium 299.1mg | 10 % | |
Potassium 131.6mg | 3 % | |
Total Carbohydrate 21.4g | 6 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 20.6g | ||
Protein 10.6g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 369
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