Broccoli-Mushroom Casserole

By Debe Pendice

  • Salt and pepper

  • 5 cuos broccoli florets

  • 1 tablesppon olive oil

  • 1 small onion, thinly sliced

  • 3 cloves garlic, minced

  • 1 cup sliced mushrooms

  • 1/4 teaspoon crushed red pepper fakes (optional)

  • 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

  1. Preheat oven to 350 dregrees F. Mist a 9" baking dish with cooking spray. Bring a pot of salted water to a boil. Add broccoil; cook 4 minutes. Drain; rinse under cold water. Pat dry; transfer to baking dish.

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

  3. Wipe out skillet; return to medium heat. Melt 2 tablespoons 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 over.

  4. Melt remaining 1 tablespoon butter. Combine bread crumbs and parmesan. Stir in melted butter. Sprinkle mixture over casserole. Bake 30-35 mintues, until bubbly and golden brown. Let sit for 5 minutes before serving.

Nutritional Facts

Per Serving
5 g (2 g sat)
7 mg
2 g
5 g
11 g
391 mg

lunch side dish broccoli mushrooms

2 replies

apanda 2009-06-13 10:35:34 -0500 Report

Wow! Another good one, and I have all the ingrediants on hand for this one too. I love these veggie dishes. Thanks for sharing.

Avera 2009-06-07 00:28:46 -0500 Report

I have never cooked this before but I sure plan to now. This is a great recipe and has everything included that I enjoy. Adding the cheese will bring out all the other flavors.