With lots of cheese, this broccoli and mushroom casserole never lasts long on the dinner table. You can serve this alongside many entrees.
Broccoli Mushroom Bake
Broccoli Mushroom Bake
Prep Time
15 min
Cook Time
30 min
Yield
8 servings
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 whole milk
- 2-1/2 cups shredded cheddar cheese
- 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.
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