Creamy Broccoli Mushroom Casserole
Dive into indulgent comfort with this Creamy Broccoli Mushroom Casserole—a perfect harmony of tender broccoli, savory sautéed mushrooms, and a rich, cheesy sauce. Topped with a golden layer of crispy panko breadcrumbs, this baked casserole delivers irresistible flavor and texture in every bite. With its velvety cheddar-Parmesan sauce infused with garlic and onion powder, this recipe transforms simple ingredients into a crowd-pleasing masterpiece. Ready in just 45 minutes, it’s an easy weeknight dinner or a stunning side dish for your next gathering. Gluten-free swaps and vegetarian-friendly, it's as versatile as it is delicious—perfect for cozy meals or holiday feasts!
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Recipe Information
Ingredients
- 4 cups broccoli florets
- 2 cups baby bella (cremini) mushrooms
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1.5 cups grated sharp cheddar cheese
- 0.5 cups grated Parmesan cheese
- 0.5 teaspoons garlic powder
- 0.5 teaspoons onion powder
- 1 teaspoons salt
- 0.5 teaspoons ground black pepper
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
- n/a cooking spray
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with cooking spray.
Bring a large pot of salted water to a boil. Add the broccoli florets and blanch for 2-3 minutes until they are bright green and slightly tender. Drain and set aside.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the mushrooms and sauté for 5-7 minutes until they are softened and most of the liquid has evaporated. Remove the mushrooms from the skillet and set aside.
In the same skillet, melt the remaining 1 tablespoon of butter. Sprinkle in the flour and whisk continuously for 1-2 minutes to form a roux.
Slowly pour in the milk while whisking constantly to prevent lumps. Cook the mixture for 3-4 minutes until it thickens into a creamy sauce.
Reduce the heat to low and stir in the cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Mix until the cheese has melted and the sauce is smooth.
Combine the blanched broccoli, sautéed mushrooms, and cheese sauce in a large bowl. Mix well to coat all the vegetables evenly.
Transfer the mixture to the prepared baking dish and spread it out evenly.
In a small bowl, combine the panko breadcrumbs and olive oil. Sprinkle the breadcrumb mixture evenly over the casserole.
Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbling around the edges and the breadcrumbs are golden brown.
Remove from the oven and let the casserole cool for 5 minutes before serving.
Nutrition Facts
Calories |
1968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.1 g | 182% | |
| Saturated Fat | 73.9 g | 370% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 4891 mg | 213% | |
| Total Carbohydrate | 93.0 g | 34% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 33.7 g | ||
| Protein | 91.3 g | 183% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 2345 mg | 180% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 2283 mg | 49% | |
*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.
