Mushroom And Broccoli Casserole Recipes

CHEESY MUSHROOM AND BROCCOLI CASSEROLE

Steps:

• Preheat oven to 425 degrees F.
• Butter casserole dish. In a large pot, melt 3 tablespoons butter and flour over medium heat until golden in color to make a quick roux. The roux should resemble the color of peanut butter. Add mushrooms, onion, garlic, garlic powder, cayenne pepper, heavy cream and chicken stock. Add broccoli, 1 cup of the cheese and rice. Season with salt and pepper, to taste. Pour into buttered dish and top with remaining shredded Cheddar. Bake until cheese is melted and golden, about 20 minutes.

BROCCOLI MUSHROOM CASSEROLE

Steps:

• In a large saucepan, combine the water, mushrooms, broccoli and onion. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until vegetables are crisp-tender., Meanwhile, in a large bowl, combine the soup, Swiss cheese, mayonnaise, egg whites, egg, mustard, pepper and 3/4 cup cheddar cheese. Drain vegetables; stir into soup mixture. , Transfer to an 11x7-in. baking dish coated with cooking spray. Sprinkle with potato chips and remaining cheddar cheese. Bake, uncovered, at 350° for 35-40 minutes or until a thermometer reads 160°.

BROCCOLI MUSHROOM BAKE

Steps:

• 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., 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.

CREAMY BROCCOLI & MUSHROOM CASSEROLE

Steps:

• Cook the broccoli according to your package's directions (I usually just microwave it in a bowl with a few tablespoons of water until it's done). Drain and transfer to a 9" x 13" baking dish and set aside.
• Heat oil and 2 tablespoons butter in a 10" skillet over medium-high heat. Add mushrooms, and cook, stirring, until browned, about 5 minutes; transfer to a bowl and set aside.
• Add 3 tablespoons butter to skillet and melt. Remove from heat add bread crumbs and sage; season with salt and pepper and set aside.
• Heat remaining butter in a 2-qt. saucepan over medium-high heat. Add garlic and onion, and cook until soft, about 4 minutes. Add flour, and cook, stirring, for 2 minutes. Add milk, mustard, and nutmeg, and bring to a boil. Reduce heat to medium and cook, stirring often, until sauce is slightly thickened, about 3 minutes. Remove from heat and stir in cream cheese, 1 cup cheddar, mayonnaise, and eggs until smooth; season with salt and pepper and set sauce aside.
• Heat broiler to high. Pour sauce evenly over the top of the broccoli; sprinkle with mushrooms, bread crumbs and remaining cheddar. Broil until cheese is melted and lightly browned, about 2 minutes.

BROCCOLI MUSHROOM CASSEROLE

Steps:

• Steam broccoli until just tender.
• Oil a 2 quart casserole.
• Mix broccoli, onion, soup, sour cream in the casserole.
• Top with cheddar.
• Bake 325* for 40 minutes.

BROCCOLI & MUSHROOM CASSEROLE

Steps:

• Preheat oven to 350 degrees and spray casserole dish with cooking spray.
• Steam broccoli until crisp-tender, then place in prepared casserole dish when finished.
• While broccoli is steaming. Spray skillet with cooking spray. Over medium-high heat add onion and saute until translucent.
• Add garlic and saute for additional 30 seconds.
• Add the next 9 ingredients (through fat-free mayonnaise) and cook until warm and bubbly. Remove from heat and stir in egg beaters. Pour mixture over broccoli.
• Bake for 15 minutes, then add French-fried onions and bake an additional 10 minutes.