Broccoli-Mushroom Casserole

(from kylerhea’s recipe box)

Source: The Big Book of Casseroles

Serves 4 people

Categories: Broccoli, Casseroles, May2012, Mushrooms


  • 5 cups broccoli florets
  • 3 Tbs butter
  • 1 cup sliced mushrooms
  • 3 Tbs all-purpose flour
  • 1 3/4 cup whole or 2% milk
  • 2 Tbs dry white wine (optional)
  • 1/2 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/8 tsp white pepper
  • 1 cup grated cheddar cheese
  • 2 Tbs finely grated Parmesan cheese
  • 1/4 cup slivered almonds
  • 3 Tbs dry bread crumbs


  1. Preheat oven to 375 degrees F. In a large pot over high heat, cover broccoli with water and bring to a boil. Reduce heat to medium and cook until tender-crisp, about 4 minutes. Drain and rinse under cold water. Place in a 2 1/2-quart casserole dish lightly coated with cooking spray or oil.

  2. In a medium saucepan over medium heat, melt 1 Tbs butter. Add mushrooms and saute until slightly tender, about 5 minutes. Add to casserole. Melt remaining butter and stir in flour until blended. Add milk and wine, whisking constantly until thickened, about 2 minutes. Stir in mustard, salt, pepper, and cheeses. Whisk until cheese melts and sauce is smooth. Pour over broccoli and mushrooms and mix gently. Sprinkle with almonds and bread crumbs.

  3. Bake uncovered, until bubbly, about 35 minutes.

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