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1
Preheat the oven to 375u00b0F. Butter an 8 x 10-inch baking dish.
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2
Gently warm the mushroom soup in a sauce pan over low heat.
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3
Using a wooden spoon or spatula, combine the broccoli, Cheddar cheese, sliced onion, rice, scallions, salt and pepper, soup and half of the Parmesan in a large mixing bowl.
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4
In a small bowl, combine the melted butter and bread crumbs. Transfer the broccoli-rice mix to the baking dish and spread evenly. Sprinkle the remaining Parmesan over the top and then sprinkle the bread crumbs over the cheese. Bake the casserole, uncovered, for 20 minutes. Raise the heat to 425u00b0F and cook 5 more minutes, to brown the top if it has not browned already. The sides of the casserole should be bubbling gently.
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5
Let the casserole stand for 10 to 15 minutes before serving.
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6
Real Cajun
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7
Thinly slice the mushrooms then finely chop the slices.
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8
Add the onion, salt, pepper, thyme, and cook 5 minutes more, until the onion is soft. Add the chicken broth, bring to a boil, reduce heat to medium, and reduce the liquid by at least two-thirds over medium heat-there should only be about 3/4 cup of liquid left in the pan.
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9
Transfer the liquid to a medium saucepan. Add the remaining 4 tablespoons of butter and gently stir over medium heat until melted. Whisk in the flour and the nutmeg. Stir for 2 minutes and add the cream. Cook over low heat for 7 minutes, then let cool.
