Broccoli-Mushroom Casserole

Ingredients

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

Cooking Instructions

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.

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.

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.

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.