FRENCH ONION SOUP VIA INSTANT POT2 T. butter2 T. olive oil3 lbs. yellow onions, thinly…
Fabulous Mushroom and Broccoli Casserole
| Fabulous Mushroom and Broccoli Casserole | | Print |
Recipe By: Alice Morrow
Fabulous Mushroom and Broccoli Casserole
Ingredients
- 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
Instructions
- Preheat oven 350. In food processor, pulse mushrooms until coarsely chopped.
- In large saucepan, melt 1 stick of butter. Add onion and celery and cook, stirring, until softened.
- Add mushrooms and cook, stirring, until liquid evaporates and begin to brown.
- Sprinkle with flour and cook, stirring, for 1 minute.
- Add the stock or broth, scraping up any bits stuck to the pan, until the mixture is very thick.
- Remove from heat and stir in milk. Season.
- Transfer to large bowl and let cool. Stir in mayo.
- 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.
- Butter 13x9” baking dish.
- Pour broccoli/mushroom mixture, smoothing the surface.
- Sprinkle the cheese on top.
- In a small bowl, toss the cracker crumbs with the melted butter and scatter them over the casserole.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for 40 minutes longer, until topping is golden and crisp. Sprinkle with paprika.
- Serve warm.
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I made the Fabulous Mushroom and Broccoli Casserole Sunday. I must say that it lives up to its name. Fabulous and delicious!