Broccoli Mushroom Casserole
Creamy, cheesy, and loaded with hearty vegetables, this Broccoli Mushroom Casserole is the ultimate comfort food dish that’s perfect for family dinners, potlucks, or holiday gatherings. Tender broccoli florets and golden sautéed mushrooms are enveloped in a velvety cheddar and Parmesan cheese sauce, then baked to perfection under a crispy breadcrumb topping. Made with simple ingredients like butter, milk, and garlic powder, this casserole balances rich, satisfying flavors with wholesome vegetables. Ready in just 50 minutes, it’s an easy-to-make crowd-pleaser that transforms everyday ingredients into a decadent side or main dish. Add this irresistible broccoli and mushroom casserole to your recipe collection for a guaranteed dinnertime hit!
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Recipe Information
Ingredients
- 4 cups broccoli florets
- 2 cups button mushrooms, sliced
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1.5 cups shredded sharp cheddar cheese
- 0.5 cups grated Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 0.5 teaspoons garlic powder
- 0.5 cups breadcrumbs
- as needed cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly coat a 9x13-inch casserole dish with cooking spray and set aside.
Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 2–3 minutes, just until slightly tender. Drain and immediately transfer to an ice water bath to stop the cooking process. Drain again and set aside.
Heat a large skillet over medium heat and add the olive oil. Sauté the sliced mushrooms for 5–6 minutes until they release their moisture and are golden brown. Remove from heat and set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1–2 minutes to form a roux, whisking constantly.
Gradually add the milk to the roux, whisking constantly to avoid lumps. Bring the mixture to a gentle simmer, allowing it to thicken. Stir in the salt, black pepper, and garlic powder.
Remove the saucepan from heat and fold in 1 cup of shredded cheddar cheese and the grated Parmesan cheese until melted and smooth.
In a large mixing bowl, combine the blanched broccoli, sautéed mushrooms, and the cheese sauce. Stir until everything is evenly coated.
Transfer the mixture to the prepared casserole dish and spread it out evenly.
Sprinkle the remaining 0.5 cup of shredded cheddar cheese over the top, followed by the breadcrumbs for a crunchy topping.
Bake in the preheated oven for 25–30 minutes, or until the casserole is bubbling and the top is golden brown.
Remove from the oven and let the casserole cool for 5 minutes before serving.
Nutrition Facts
Calories |
1982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.0 g | 171% | |
| Saturated Fat | 69.3 g | 346% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 328 mg | 109% | |
| Sodium | 5294 mg | 230% | |
| Total Carbohydrate | 116.4 g | 42% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 37.5 g | ||
| Protein | 106.7 g | 213% | |
| Vitamin D | 6.1 mcg | 30% | |
| Calcium | 2483 mg | 191% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1711 mg | 36% | |
*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.
