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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Ingredients:
1 tablespoon(s) butter |
1 whole(s) yellow onion finely chopped |
1/2 pound(s) white/button mushrooms finely chopped |
3/4 teaspoon(s) sea salt fine |
1/4 teaspoon(s) fresh black pepper ground |
1/2 cup(s) mild beer such as ale |
16 ounce(s) frozen broccoli florets thawed, chopped, squeezed dry or excess moisture |
2 cup(s) mild cheddar/monterey jack cheese shredded, divided |
1/2 cup(s) lowfat sour cream |
4 ounce(s) neufchatel cheese |
Directions:
1. Preheat oven to 350.
2. Grease an 8 baking dish with butter, set aside.
3. - Melt butter in a large skillet over medium-high heat.
4. - Add onion & cook, stirring often, until deep golden brown - about 10 minutes
5. - Add Mushrooms, salt & pepper and cook until golden bronw - about 8-10 minutes
6. - Carefully add beer & cook, scraping up any browned bits, for about 2 minutes more
7. - Remove skillet from heat, stir in broccoli, 1 3/4 cup shredded cheese, sour cream & Neufchatel until well combines and transfer to backing dish.
8. - Scatter remaining 1/4 cup chredded cheese over the top
9. - Bake until bubbly and golden brown - about 35 minutes.
10. Serve immediately.
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