This creamy broccoli and mushroom casserole is as comforting as it gets.
A cheesy sauce filled with mushrooms coats tender-crisp broccoli, and a panko breadcrumb topping adds a crispy finish.
Serve this crowd-pleasing side with roasted chicken, pork or steak.
Photo: Will Dickey
Coat 9-by-13-inch baking dish with cooking spray.
Bring 1 inch of water to a boil in a large pot fitted with a steamer basket.
Place broccoli in the basket and steam until just tender, 4 to 6 minutes.
(Alternatively, place broccoli in a large microwave-safe bowl with 2 tablespoons water.
Cover and microwave on High until the broccoli is tender-crisp, 5 to 8 minutes, stirring once.
)Coarsely chop the broccoli and spread evenly in the prepared baking dish.
Remove the steamer basket and pour out any remaining water from the pot.
Add oil and 1 tablespoon butter to the pot; heat over medium-high heat.
Add onions and cook, stirring often, until soft and translucent, 3 to 5 minutes.
Sprinkle flour evenly over the vegetables; cook, stirring constantly, for 1 minute.
Slowly add broth, stirring constantly.
Cook, stirring occasionally, until thickened, 3 to 5 minutes.
Remove from heat and stir in 3/4 cup Parmesan.
Pour the mushroom sauce evenly over the broccoli, stirring gently to combine.
Microwave the remaining 2 tablespoons butter in a small microwave-safe bowl on High until melted, about 30 seconds.
Add panko and the remaining 1/4 cup Parmesan and pinch of salt; stir to combine.
Sprinkle evenly over the broccoli mixture.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
