 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
With lots of cheese, this broccoli and mushroom casserole never lasts long on the dinner table. You can serve this alongside many entrees. Ingredients:
3 tablespoons butter, divided |
2 tablespoons king arthur unbleached all-purpose flour |
1-1/2 teaspoons italian seasoning |
1/2 teaspoon garlic powder |
1/2 teaspoon pepper |
1 cup milk |
2-1/2 cups (10 ounces) shredded cheddar cheese |
1 package (3 ounces) cream cheese, softened |
2 packages (10 ounces each) frozen broccoli cuts, thawed and drained |
1/2 pound fresh mushrooms, chopped |
1/2 cup seasoned bread crumbs |
Directions:
1. In a large saucepan, melt 2 tablespoons butter. Stir in the flour, Italian seasoning, garlic powder and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat to low; stir in the cheeses until smooth (sauce will be thick). Fold in the broccoli and mushrooms.
2. Spoon into a greased shallow 2-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over vegetable mixture. Bake, uncovered, at 350° for 30-35 minutes or until golden brown. Yield: 8 servings.
|
|