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Prep Time: 40 Minutes Cook Time: 65 Minutes |
Ready In: 105 Minutes Servings: 8 |
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Ingredients:
1 tablespoon(s) butter, plus more for the baking dish |
1 yellow onion, finely chopped |
1/2 pound(s) white/button mushrooms, finely chopped |
3/4 teaspoon(s) fine sea salt |
1/4 teaspoon(s) freshly ground black pepper |
1/2 cup(s) mild beer, such as ale |
1 16-ounce package(s) frozen broccoli florets, thawed, chopped and squeezed dry of any excess moisture |
2 cup(s) shredded mild cheddar & monterey jack, divided |
1/2 cup(s) lowfat sour cream |
4 ounce(s) neufchtel cheese |
Directions:
1. Preheat oven to 350°F. Grease an 8-inch baking dish with butter; set aside. Melt butter in a large skillet over medium-high heat. Add onion and cook, stirring often, until deep golden brown, about 10 minutes. Add mushrooms, salt and pepper and cook until golden brown, 8 to 10 minutes. Carefully add beer and cook, scraping up any browned bits, for 2 minutes more. Remove skillet from heat, stir in broccoli, 1 3/4 cups shredded cheese, sour cream and Neufchâtel until well combined and transfer to prepared dish. Scatter remaining 1/4 cup shredded cheese over the top and bake until bubbly and golden brown, about 35 minutes. Serve immediately.
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