This is a recipe you can go to when you have vegetables to use up at the end of the week. I take whatever I have left over, like a few servings of steamed broccoli or green beans, and mix it in with the base of this recipe. It’s based on a recipe from the Food Network.
- 3 Tbs butter
- 2 Tbs flour
- 1/2 Pound, sliced cremini mushrooms
- 1 Onion, diced
- 4 Garlic cloves, roughly minced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper (use less if you don’t like spice)
- 1 1/2 Cups milk of your choice
- 1/2 Cup vegetable broth (I use better than bouillon brand)
- 2 Cups cooked vegetables, chopped (broccoli works well)
- 2 Cups cheddar cheese
- 3 Cups of cooked rice, (I used half brown & half jasmine)
- Salt and pepper
- Preheat oven to 425 degrees.
- In a large pot, melt the butter and flour over medium heat to create a roux. It will start to brown.
- Add mushrooms, onion, garlic, garlic powder, cayenne pepper, milk and broth. Cook until the mushrooms begin to shrink in size.
- Mix in the vegetables, 1 cup of cheese, and rice. Add salt and pepper, if desired.
- In a greased 13 x 9 baking dish, spread the mixture out evenly.
- Top with remaining cheese.
- Bake in the oven for 20 minutes, until the cheese is bubbling and brown.