Broccoli-Mushroom Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This easy, low-fat broccoli casserole is made with a homemade white sauce instead of a can of cream soup and is topped wtih seasoned breadcrumbs and Parmesan cheese. Ingredients:
salt and pepper |
5 cups broccoli florets |
1 tablespoon olive oil |
1 small onion, thinly sliced |
3 cloves garlic, minced |
1 cup sliced mushrooms |
1/4 teaspoon crushed red pepper |
3 tablespoons unsalted butter |
2 tablespoons all-purpose flour |
1 1/4 cups low-fat milk |
1 teaspoon dijon mustard |
1/4 cup seasoned bread crumbs |
2 tablespoons grated parmesan |
Directions:
1. Preheat oven to 350°F. Mist a 9-inch baking dish with cooking spray. Bring a pot of salted water to a boil. Add broccoli; cook for 4 minutes. Drain; rinse under cold water. Pat dry; transfer to baking dish.
2. Warm oil in a skillet over medium heat. Sauté onion for 3 minutes. Add garlic and mushrooms; sauté for 2 minutes. Raise heat to high; sauté for 3 minutes. Add to baking dish and season mixture with salt, pepper and red pepper.
3. Wipe out skillet; return to medium heat. Melt 2 T bsp. butter, then add flour. Cook, stirring, until smooth, 2 minutes. Whisk in milk; bring to a boil. Whisk for 5 minutes, until thickened. Add mustard; season with salt and pepper. Drizzle over broccoli mixture, spreading with a wooden spoon to cover
4. Melt remaining 1 Tbsp. butter. Combine bread crumbs and Parmesan. Stir in melted butter. Sprinkle mixture over casserole. Bake for 30 to 35 minutes, until bubbly and golden brown. Let sit for 5 minutes before serving.
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