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Broccoli Mushroom Bake

 Broccoli Mushroom Bake
With lots of cheese, this broccoli and mushroom casserole never lasts long on the dinner table. You can serve this alongside many entrees.
8 ServingsPrep: 15 min. Bake: 30 min.

Ingredients

  • 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

Directions

  • 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.
  • 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.

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Broccoli Mushroom Bake (continued)

Nutritional Facts: 1 serving (3/4 cup) equals 283 calories, 20 g fat (14 g saturated fat), 68 mg cholesterol, 439 mg sodium, 13 g carbohydrate, 2 g fiber, 13 g protein.