Ingredients for Broccoli Mushroom Casserole
- Frozen Broccoli
- 1 medium onion, chopped
- Garlic Clove
- Sliced Mushrooms
- Worcestershire Sauce
- Paprika
- Red Pepper Flakes
- Ground Pepper
- Healthy Request Cream Of Celery Soup
- Fat Free Cheddar Cheese
- Light Mayonnaise
- Fat Free Mayonnaise
- Egg Substitute
- French Fried Onions
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How to Make Broccoli Mushroom Casserole
- Preheat oven to 350°F (175°C). Spray a 9x13 inch casserole dish with cooking spray.
- Steam 1 pound of broccoli florets until crisp-tender (about 5-7 minutes). Set aside.
- While broccoli steams, prepare the mushroom mixture:
- Spray a large skillet with cooking spray. Saute 1 medium onion, chopped, over medium-high heat until translucent (about 5 minutes).
- Add 2 cloves garlic, minced, and saute for 30 seconds more.
- Add 8 ounces cremini mushrooms, sliced; 1 (10.75 ounce) can condensed cream of mushroom soup; 1/2 cup milk; 1/4 cup grated Parmesan cheese; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon dried thyme; and 1/4 cup chopped fresh parsley. Cook until heated through and bubbly (about 5 minutes).
- Remove from heat and stir in 2 large eggs, lightly beaten.
- Pour the mushroom mixture over the steamed broccoli in the prepared casserole dish.
- Bake for 15 minutes.
- Top with 1/2 can (approximately 1/2 cup) french-fried onions.
- Bake for an additional 10 minutes, or until heated through and bubbly and onions are golden brown.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
38g
Fat
9g
Carbs
6g
