Broccoli Mushroom Casserole
Submitted by blankit
Broccoli mushroom casserole smothered in homemade cheddar sauce with sauteed mushrooms and green pepper. A vegetarian bake ready in 40 minutes.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
40 minForget the canned soup shortcut. This broccoli mushroom casserole builds its sauce from scratch, and you can taste every bit of that effort.
Blanched broccoli gets blanketed in a buttery cheddar sauce studded with sauteed mushrooms and bits of green pepper, then baked until bubbling.
A dusting of paprika on top adds color and a whisper of smokiness.
Chef Tips
- Blanch the broccoli for just 3 minutes so it keeps its crunch. It finishes cooking in the oven
- Stir the cheese into the sauce off the heat to keep it smooth and prevent it from turning stringy
- Slice mushrooms thick so they hold their shape and don’t disappear into the sauce
Ingredients
Directions
Separate broccoli stalks and cook in 1 inch boiling salted water 3 to 5 minutes. Drain.
Arrange broccoli in greased 9-inch square pan.
Melt 5 tablespoons butter and blend in flour, salt and pepper. Cook and stir until smooth.
Remove from heat and stir in milk. Bring to boil and boil 1 minute, stirring constantly.
Add cheese and remove from heat. Sauté mushrooms in remaining 1 tablespoon butter until tender and add to sauce. Add green pepper and cook 1 minute. Pour sauce over broccoli.
Sprinkle with additional cheese and paprika, if desired.
Bake at 350℉ (180℃) 15 to 20 minutes.
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