Broccoli Mushroom Casserole
Kellie Gibson
ingredients
- Salt and pepper
- 5 cups of Broccoli florets
- 1 tablespoon olive oil
- 1 small onion, thinly sliced
- 3 cloves of garlic, minced
- 1 cup of sliced mushrooms
- 1/4 teaspoon crushed red pepper
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/4 cups low fat milk
- 1 teaspoon Dijon mustard
- 1/4 cup seasoned bread crumbs
- 2 tablespoons grated Parmesan
directions
- 1
Preheat oven to 350 degrees. Mist 9 inch baking dish with cooking spray. Bring a pot of salted water to a boil. Add broccoli; cook for 4 minutes. Drain; rinse under cold water. Pat dry; transfer to baking dish.
- 2
Warm oil in a skillet over medium heat. Saute onion for 3 minutes. Add garlic and mushrooms; saute for 2 minutes. Raise heat to high; saute for 3 minutes. Add to baking dish and season mixture with salt, pepper and red pepper.
- 3
Wipe out skillet, return to medium heat. Melt 2 tablespoons butter, then add flour. Cook, stirring until smooth, 2 minutes. Whisk in milk, bring to a boil. Whisk for 5 minutes until thickened. Add mustard; season with salt and pepper. Drizzle over broccoli mixture, spreading with a wooden spoon to cover.
- 4
Melt remaining 1 tablespoon of butter. Combine bread crumbs and Parmesan. Stir in melted butter. Sprinkle mixture over casserole. Bake for 30 to 35 minutes, until bubbly and golden brown. Let sit for 5 minutes before serving.
Source: Kellie
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