Broccoli Mushroom Bake Recipe

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With lots of cheese, this broccoli and mushroom casserole never lasts long on the dinner table. You can serve this alongside many entrees.
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 8 servings


  • 3 tablespoons butter, divided
  • 2 tablespoons all-purpose flour
  • 1-1/2 teaspoons Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1 cup milk
  • 2-1/2 cups (10 ounces) shredded cheddar cheese
  • 1 package (3 ounces) cream cheese, softened
  • 2 packages (10 ounces each) frozen broccoli cuts, thawed and drained
  • 1/2 pound fresh mushrooms, chopped
  • 1/2 cup seasoned bread crumbs

Nutritional Facts

3/4 cup: 283 calories, 20g fat (14g saturated fat), 68mg cholesterol, 439mg sodium, 13g carbohydrate (3g sugars, 2g fiber), 13g protein.


  1. In a large saucepan, melt 2 tablespoons butter. Stir in the flour, Italian seasoning, garlic powder and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat to low; stir in the cheeses until smooth (sauce will be thick). Fold in the broccoli and mushrooms.
  2. Spoon into a greased shallow 2-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over vegetable mixture. Bake, uncovered, at 350° for 30-35 minutes or until golden brown. Yield: 8 servings.
Originally published as Broccoli Mushroom Bake in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p56

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abreendre User ID: 1799143 225548
Reviewed Apr. 28, 2015

"i liked the combination of mushrooms and broccoli, two of my favorite vegetables."

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