Broccoli and Mushroom Casserole
Indulge in the comforting, savory goodness of this Broccoli and Mushroom Casserole, a perfect blend of wholesome vegetables smothered in a creamy, cheesy sauce and topped with a golden breadcrumb crust. This crowd-pleasing dish combines tender broccoli florets, sautéed mushrooms infused with garlic, and a homemade cheddar-Parmesan sauce for a luscious, velvety base. Topped with crispy breadcrumbs and baked to perfection, this casserole is as satisfying as it is flavorful. With just 15 minutes of prep time and a short stint in the oven, this recipe is ideal for busy weeknights or as a standout side dish for gatherings. Whether you’re craving comfort food or looking for a new way to enjoy your veggies, this broccoli and mushroom bake is sure to impress!
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Recipe Information
Ingredients
- 500 grams Broccoli florets
- 250 grams Mushrooms
- 2 tablespoons Butter
- 2 cloves Garlic
- 2 tablespoons All-purpose flour
- 2 cups Milk
- 1.5 cups Cheddar cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 0.5 cups Bread crumbs
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Paprika
Instructions
Preheat your oven to 375°F (190°C). Grease a medium-sized casserole dish lightly with olive oil or butter and set aside.
Bring a large pot of salted water to a boil. Add the broccoli florets and blanch them for 2-3 minutes until bright green and slightly tender. Drain and transfer to an ice water bath to stop the cooking process, then set aside.
In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Add the mushrooms and sauté for 5-6 minutes until they release their moisture and are golden brown. Add the minced garlic and cook for another 1-2 minutes. Season with a pinch of salt and pepper, then set aside.
In a medium saucepan, melt the remaining 1 tablespoon of butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux. Gradually whisk in the milk, ensuring no lumps remain. Cook, stirring frequently, until the sauce thickens, about 3-5 minutes.
Remove the saucepan from heat and stir in 1 cup of shredded cheddar cheese and 1/4 cup of grated Parmesan cheese. Stir until the cheese is fully melted and smooth. Season the sauce with salt, black pepper, and paprika.
In a large mixing bowl, combine the blanched broccoli, sautéed mushrooms, and the cheese sauce. Mix well to coat all the vegetables evenly.
Transfer the mixture to the prepared casserole dish and spread it out in an even layer. Sprinkle the remaining 1/2 cup of cheddar cheese and 1/4 cup of Parmesan over the top.
In a small bowl, mix the bread crumbs with a drizzle of olive oil and a pinch of salt. Sprinkle the bread crumbs evenly over the casserole.
Bake the casserole in the preheated oven for 20-25 minutes, or until the top is golden and bubbly. Let it cool for 5 minutes before serving.
Nutrition Facts
Calories |
324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.7 g | 27% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 779 mg | 34% | |
| Total Carbohydrate | 20.0 g | 7% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 6.6 g | ||
| Protein | 18.4 g | 37% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 428 mg | 33% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 300 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
