Ingredients for Creamy Broccoli Mushroom Casserole
- Frozen Broccoli Florets
- Olive Oil
- Unsalted Butter
- White Mushrooms
- Panko Breadcrumbs
- Dried Sage
- Salt & Pepper
- Garlic Cloves
- Yellow Onion
- Flour
- 1/4 cup milk
- Mustard Powder
- Nutmeg
- Cream Cheese
- Shredded Cheddar Cheese
- Mayonnaise
- Eggs
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Creamy Broccoli Mushroom Casserole? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Creamy Broccoli Mushroom Casserole
- Preheat oven to 375°F (190°C).
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add 1 pound of sliced mushrooms and cook until softened and browned, about 5-7 minutes.
- Stir in 1/2 cup of finely chopped onion and cook for another 2-3 minutes until softened.
- Add 2 cloves of minced garlic and cook for 30 seconds until fragrant.
- Stir in 1 cup of frozen broccoli florets, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Cook for 2-3 minutes until heated through.
- In a medium bowl, whisk together 1 cup of light mayonnaise, 1/4 cup of milk, 1/4 cup of grated Parmesan cheese, and 1/4 teaspoon of garlic powder.
- Pour the creamy sauce over the broccoli and mushroom mixture and stir to combine.
- Pour the mixture into a greased 8x8 inch baking dish.
- Bake for 20-25 minutes, or until bubbly and lightly browned on top.
- Let cool for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
21g
Fat
93g
Carbs
10g
