Fabulous Mushroom and Broccoli Casserole

Fabulous Mushroom and Broccoli Casserole

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Fabulous Mushroom and Broccoli Casserole
Fabulous Mushroom and Broccoli Casserole
Recipe By:

  • 1 lb. of mixed mushrooms, cremini, shitake, baby portabellas, etc., stemmed and quartered
  • 1 stick butter, plus 1 T. melted
  • 1 large Vidalia onion, minced
  • 4-6 celery ribs, finely diced
  • 3 T. flour
  • 1 c. chicken stock or broth
  • ¼ c. milk
  • Salt/black pepper/garlic powder
  • 1 c. MIRACLE WHIP or mayo
  • 2 ½ lbs. broccoli-heads cut into 1” florets, stems peeled and cut into ½” dice
  • 1 ½ c. shredded sharp cheddar
  • 1⅓ c. crumbled Ritz crackers, usually about 1 sleeve or 36 crackers
  • Paprika

  1. Preheat oven 350. In food processor, pulse mushrooms until coarsely chopped.
  2. In large saucepan, melt 1 stick of butter. Add onion and celery and cook, stirring, until softened.
  3. Add mushrooms and cook, stirring, until liquid evaporates and begin to brown.
  4. Sprinkle with flour and cook, stirring, for 1 minute.
  5. Add the stock or broth, scraping up any bits stuck to the pan, until the mixture is very thick.
  6. Remove from heat and stir in milk. Season.
  7. Transfer to large bowl and let cool. Stir in mayo.
  8. Arrange broccoli florets and stems in large steamer basket and steam until barely crisp-tender, about 2-3 minutes. Add to the mushroom mixture and season again.
  9. Butter 13×9” baking dish.
  10. Pour broccoli/mushroom mixture, smoothing the surface.
  11. Sprinkle the cheese on top.
  12. In a small bowl, toss the cracker crumbs with the melted butter and scatter them over the casserole.
  13. Cover with foil and bake for 30 minutes.
  14. Remove foil and bake for 40 minutes longer, until topping is golden and crisp. Sprinkle with paprika.
  15. Serve warm.


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