Broccoli-Mushroom Casserole
(from kylerhea’s recipe box)
Source: The Big Book of Casseroles
Serves 4 peopleCategories: Broccoli, Casseroles, May2012, Mushrooms
Ingredients
- 5 cups broccoli florets
- 3 Tbs butter
- 1 cup sliced mushrooms
- 3 Tbs all-purpose flour
- 1 3/4 cup whole or 2% milk
- 2 Tbs dry white wine (optional)
- 1/2 tsp Dijon mustard
- 1/2 tsp salt
- 1/8 tsp white pepper
- 1 cup grated cheddar cheese
- 2 Tbs finely grated Parmesan cheese
- 1/4 cup slivered almonds
- 3 Tbs dry bread crumbs
Directions
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Preheat oven to 375 degrees F. In a large pot over high heat, cover broccoli with water and bring to a boil. Reduce heat to medium and cook until tender-crisp, about 4 minutes. Drain and rinse under cold water. Place in a 2 1/2-quart casserole dish lightly coated with cooking spray or oil.
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In a medium saucepan over medium heat, melt 1 Tbs butter. Add mushrooms and saute until slightly tender, about 5 minutes. Add to casserole. Melt remaining butter and stir in flour until blended. Add milk and wine, whisking constantly until thickened, about 2 minutes. Stir in mustard, salt, pepper, and cheeses. Whisk until cheese melts and sauce is smooth. Pour over broccoli and mushrooms and mix gently. Sprinkle with almonds and bread crumbs.
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Bake uncovered, until bubbly, about 35 minutes.