Broccoli and Mushroom Casserole

Indulge in the comforting, savory goodness of this Broccoli and Mushroom Casserole, a perfect blend of wholesome vegetables smothered in a creamy, cheesy sauce and topped with a golden breadcrumb crust. This crowd-pleasing dish combines tender broccoli florets, sautéed mushrooms infused with garlic, and a homemade cheddar-Parmesan sauce for a luscious, velvety base. Topped with crispy breadcrumbs and baked to perfection, this casserole is as satisfying as it is flavorful. With just 15 minutes of prep time and a short stint in the oven, this recipe is ideal for busy weeknights or as a standout side dish for gatherings. Whether you’re craving comfort food or looking for a new way to enjoy your veggies, this broccoli and mushroom bake is sure to impress!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 500 grams Broccoli florets
• 250 grams Mushrooms
• 2 tablespoons Butter
• 2 cloves Garlic
• 2 tablespoons All-purpose flour
• 2 cups Milk
• 1.5 cups Cheddar cheese, shredded
• 0.5 cups Parmesan cheese, grated
• 0.5 cups Bread crumbs
• 1 tablespoon Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 teaspoon Paprika

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a medium-sized casserole dish lightly with olive oil or butter and set aside.

Step 2

Bring a large pot of salted water to a boil. Add the broccoli florets and blanch them for 2-3 minutes until bright green and slightly tender. Drain and transfer to an ice water bath to stop the cooking process, then set aside.

Step 3

In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Add the mushrooms and sauté for 5-6 minutes until they release their moisture and are golden brown. Add the minced garlic and cook for another 1-2 minutes. Season with a pinch of salt and pepper, then set aside.

Step 4

In a medium saucepan, melt the remaining 1 tablespoon of butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux. Gradually whisk in the milk, ensuring no lumps remain. Cook, stirring frequently, until the sauce thickens, about 3-5 minutes.

Step 5

Remove the saucepan from heat and stir in 1 cup of shredded cheddar cheese and 1/4 cup of grated Parmesan cheese. Stir until the cheese is fully melted and smooth. Season the sauce with salt, black pepper, and paprika.

Step 6

In a large mixing bowl, combine the blanched broccoli, sautéed mushrooms, and the cheese sauce. Mix well to coat all the vegetables evenly.

Step 7

Transfer the mixture to the prepared casserole dish and spread it out in an even layer. Sprinkle the remaining 1/2 cup of cheddar cheese and 1/4 cup of Parmesan over the top.

Step 8

In a small bowl, mix the bread crumbs with a drizzle of olive oil and a pinch of salt. Sprinkle the bread crumbs evenly over the casserole.

Step 9

Bake the casserole in the preheated oven for 20-25 minutes, or until the top is golden and bubbly. Let it cool for 5 minutes before serving.

Nutrition Facts

Serving size	(1570.7g)

Amount per serving	% Daily Value*
Calories	1983.8

Total Fat 126.7g	0%
Saturated Fat 67.1g	0%
Polyunsaturated Fat 6.5g
Cholesterol 329.7mg	0%
Sodium 5371.6mg	0%
Total Carbohydrate 118.7g	0%
Dietary Fiber 18.5g	0%
Total Sugars 40.3g
Protein 110.2g	0%

Vitamin D 255.2IU	0%
Calcium 2627.6mg	0%
Iron 10.4mg	0%
Potassium 2246.6mg	0%

*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.

Source of Calories

Fat: 55.5%

Protein: 21.4%

Carbs: 23.1%