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Broccoli: Broccoli-Mushroom Casserole

Source of Recipe

All You


Recipe Introduction

Making a big dinner? Prep the casserole a day early. Pour the sauce over the broccoli, cover and refrigerate. Let the casserole come to room temperature before sprinkling with the bread crumb parmesan mixture and baking.

List of Ingredients

Salt and pepper
5 cups broccoli florets
1 tablespoon olive oil
1 small onion, thinly sliced
3 cloves garlic, minced
1 cup sliced mushrooms
1/4 teaspoon crushed red pepper
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/4 cups low-fat milk
1 teaspoon Dijon mustard
1/4 cup seasoned bread crumbs
2 tablespoons grated Parmesan



Recipe

Preheat oven to 350°F. Mist a 9-inch baking dish with cooking spray. Bring a pot of salted water to a boil. Add broccoli; cook for 4 minutes. Drain; rinse under cold water. Pat dry; transfer to baking dish.

Warm oil in a skillet over medium heat. Sauté onion for 3 minutes. Add garlic and mushrooms; sauté for 2 minutes. Raise heat to high; sauté for 3 minutes. Add to baking dish and season mixture with salt, pepper and red pepper.

Wipe out skillet; return to medium heat. Melt 2 T bsp. butter, then add flour. Cook, stirring, until smooth, 2 minutes. Whisk in milk; bring to a boil. Whisk for 5 minutes, until thickened. Add mustard; season with salt and pepper. Drizzle over broccoli mixture, spreading with a wooden spoon to cover

Melt remaining 1 Tbsp. butter. Combine bread crumbs and Parmesan. Stir in melted butter. Sprinkle mixture over casserole. Bake for 30 to 35 minutes, until bubbly and golden brown. Let sit for 5 minutes before serving.

SERVES 8