Broccoli Mushroom Casserole is a creamy, comforting dish perfect for a weeknight dinner or a holiday gathering. Packed with nutritious broccoli and earthy mushrooms, this casserole combines a savory cream sauce with a crunchy breadcrumb topping. It’s a simple and satisfying way to enjoy vegetables, and pairs well with any main course.
Ingredients:
For the Casserole:
- 4 cups fresh broccoli florets (about 2 medium heads)
- 2 cups mushrooms, sliced (button or cremini work well)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk (whole or 2%)
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
For the Topping:
- 1/2 cup breadcrumbs (Panko or regular)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons melted butter
Directions:
- Preheat the Oven and Prepare Baking Dish:
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish and set aside.
- Cook the Broccoli:
- Bring a large pot of salted water to a boil.
- Add the broccoli florets and blanch for 2-3 minutes, until bright green and just tender.
- Drain the broccoli and immediately transfer it to a bowl of ice water to stop the cooking process. Drain again and set aside.
- Sauté the Mushrooms and Onion:
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped onion and sauté until softened, about 3-4 minutes.
- Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5-6 minutes.
- Add the minced garlic and cook for another minute. Season with salt and pepper. Remove from heat.
- Make the Cream Sauce:
- In a medium saucepan, melt the butter over medium heat.
- Stir in the flour and cook for 1-2 minutes to form a roux, stirring constantly.
- Gradually whisk in the milk, making sure to avoid lumps. Cook, stirring frequently, until the mixture thickens, about 3-5 minutes.
- Remove from heat and stir in the sour cream, shredded cheddar cheese, nutmeg, and additional salt and pepper to taste.
- Assemble the Casserole:
- In a large mixing bowl, combine the blanched broccoli, sautéed mushrooms and onion, and the cream sauce. Mix gently until everything is evenly coated.
- Transfer the mixture to the prepared baking dish and spread it out evenly.
- Prepare the Topping:
- In a small bowl, mix the breadcrumbs, grated Parmesan cheese, and melted butter until the crumbs are evenly coated.
- Sprinkle the breadcrumb mixture evenly over the top of the casserole.
- Bake the Casserole:
- Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly and the topping is golden brown.
- Serve:
- Remove from the oven and allow the casserole to cool for a few minutes before serving. Enjoy the creamy, cheesy flavors with a crisp topping!