Cheesy Broccoli and Mushroom Casserole

Broccoli and cheese casserole with mushrooms

Not your neighbor’s broccoli casserole. Fresh broccoli mixed with sauteed mushrooms and Gruyere and cheddar cheeses melted into a creamy bechamel sauce. Put away the cream of mushroom soup…this will change the way you look at broccoli casseroles from now on!

Broccoli and cheese casserole with mushrooms
Cheesy Broccoli and Mushroom Casserole
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Rating: 5
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Not your neighbor's broccoli casserole. Fresh broccoli mixed with sauteed mushrooms and gruyere and cheddar cheeses melted into a creamy bechamel sauce. Put away the cream of mushroom soup...this will change the way you look at broccoli casseroles from now on!
Servings Prep Time
16 Servings 25 Minutes
Cook Time Calories per Serving
55 Minutes 221
Servings Prep Time
16 Servings 25 Minutes
Cook Time Calories per Serving
55 Minutes 221
Broccoli and cheese casserole with mushrooms
Cheesy Broccoli and Mushroom Casserole
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Not your neighbor's broccoli casserole. Fresh broccoli mixed with sauteed mushrooms and gruyere and cheddar cheeses melted into a creamy bechamel sauce. Put away the cream of mushroom soup...this will change the way you look at broccoli casseroles from now on!
Servings Prep Time
16 Servings 25 Minutes
Cook Time Calories per Serving
55 Minutes 221
Servings Prep Time
16 Servings 25 Minutes
Cook Time Calories per Serving
55 Minutes 221
This is What You Need
This is What You Do
  1. Steam or boil the broccoli florets for 3 minutes, place in an ice bath and set aside. Don't overcook the broccoli.
  2. After about 5 minutes, drain broccoli in a colander.
  3. Preheat the oven to 350 degrees.
  4. Melt butter in a saute pan over medium high heat until bubbling.
  5. Place sliced mushrooms in the pan with a pinch of salt. Saute until browned, about 5 minutes. Set aside.
  6. Make béchamel sauce according to the recipe.
  7. Add the sautéed mushrooms into the bechamel sauce and mix well.
  8. Maintaining a very low heat, add the grated gruyère and cheddar cheeses to the béchamel and stir until melted and mixed well.
  9. Place the drained broccoli in a prepared casserole dish and pour the béchamel and cheese over the broccoli. Stir completely to blend all the ingredients.
  10. Sprinkle some extra gruyere and cheddar cheese on top, then sprinkle some Romano cheese on top of that.
  11. Bake in a preheated 350 degree oven for 20 to 30 minutes, until bubbly and browning on top.
Recipe Notes

See complete recipe for bechamel sauce here. Basically, a light roux made from 4 tablespoons of butter and three tablespoons of flour. Whisk that over medium heat for two or three minutes, then remove from heat and slowly add warm whole milk, whisking in a little at a time until it is all incorporated and creamy. Then simmer over medium heat for a couple of minutes until the sauce thickens and coats the back of a spoon. Salt and pepper to taste and you are ready to go.

You want to net about 1 1/4 to 1 1/2 pounds of broccoli florets, so buying two pounds should give you that when you cut off the stems.

Frozen broccoli florets can be substituted for fresh.  Thaw the broccoli before using, but no need to cook further.

A jar or two of sliced mushrooms can be substituted for the fresh mushrooms.

It's always best to grate your own cheese, but if you're in a crunch for time, just pick up some grated cheese.

The casserole can be frozen after cooking if wrapped tightly and placed in a freezer-proof container.

Nutrition Facts
Cheesy Broccoli and Mushroom Casserole
Amount Per Serving
Calories 221 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 10g 50%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 3g
Cholesterol 50mg 17%
Sodium 252mg 11%
Potassium 130mg 4%
Total Carbohydrates 7g 2%
Dietary Fiber 1g 4%
Sugars 2g
Protein 12g 24%
Vitamin A 16%
Vitamin C 26%
Calcium 34%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

Cranberry BBQ Sauce

Cranberry BBQ Sauce in Bowl with Ladle and Andouille Sausage
Cranberry BBQ Sauce
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Try something just a little different at the next BBQ. This BBQ sauce is sweet and savory and sets itself apart by combining the tartness of whole cranberries and the smokiness of chipotle peppers. Your family and friends will wonder where this delicious sauce came from and ask for it time and time again.
Servings Prep Time Cook Time Passive Time Calories Per Serving
32Servings 20Minutes 70Minutes 15Minutes 62
This Is What You Need
Units:
This Is What You Need
Units:
This Is What You Do
  1. Fry bacon until crispy in a cast iron dutch oven over medium high heat, until the fat has rendered.
  2. Remove the bacon from the pot, but leave the bacon grease, and add the onions.
  3. Saute the onions, stirring almost constantly, until clear and the edges are just starting to brown, about 5 minutes.
  4. Add the garlic and stir until aromatic, about 2 minutes.
  5. Add the chili powder, paprika, cumin and lemon zest. Stir to combine all the ingredients and simmer together for about 2 minutes.
  6. Add the chopped pepper, the cranberries and a pinch of salt, stir completely to mix all ingredients.
  7. Add the vinegar, lemon juice and brown sugar and stir well for a couple of minutes, until all the ingredients are combined.
  8. Lower the heat to a simmer and cover for about 10 to 15 minutes, while the cranberries break down. Stir occasionally.
  9. Remove the dutch oven from the heat. Using an immersion blender, reduce the whole cranberries into small pieces. The sauce will have a thick, paste like consistency at this point. (see Notes)
  10. Let the sauce cool slightly, about 5 minutes, then process through a food mill set with its finest disc. Remember to scrape off the bottom of the disc and return that with all the processed sauce to the dutch oven. (see Notes)
  11. Place the dutch oven over medium high heat and mix in the beef stock, starting with about 1 cup. Stir to blend together, adding more stock until you reach your desired consistency.
  12. Reduce to a simmer, cover and allow it to simmer for about 15 minutes, stirring frequently. Add more beef stock to thin out the sauce, if desired. (If you need it to thicken, just simmer without the cover)
  13. Turn heat off and allow to sit for about 10 minutes.
Recipe Notes

Fresh or frozen cranberries are very tart, but the amount of brown sugar can be adjusted to your taste.

Canned cranberry sauce can be substituted for the whole cranberries-use two 15 ounce cans. There are other ingredients in the canned sauce, so you should consider the amount of brown sugar you use. Maybe start with 1 cup, then add more after tasting, if desired.

Use a food processor to chop the onions, garlic and chipotle pepper. You want them as fine as you can get them.

This recipe was developed using about 1/4 ounce of chipotle pepper in adobo sauce-that was 1 pepper.  To increase the heat, add more.

If you do not have an immersion blender, use a potato masher or large wooden spoon to smash the cranberries, or you can add them as is to a blender or a food processor.

If you do not have a food mill, a blender or food processor works very well. Make sure to process the sauce until smooth.

The final consistency of the sauce will depend upon the amount of beef stock or beef broth you add. You may use more than two cups of stock to get the consistency you like....that's OK!

To make this vegetarian, substitute olive oil or vegetable oil for the bacon grease and vegetable stock or broth for the beef stock.

 

 

Roasted Carrots with Cane Syrup

Roasted carrots with cane syrup and thyme

Roasting will bring out the natural sweetness of the carrots. Add some butter and cane syrup and sprinkle in a little thyme and you have a wonderfully special side dish that’s perfect for any entree.

Roasted carrots with cane syrup and thyme
Roasted Carrots with Cane Syrup
Votes: 1
Rating: 5
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Roasting will bring out the natural sweetness of the carrots. Add some butter and cane syrup and sprinkle in a little thyme and you have a wonderfully special side dish that's perfect for any entree.
Servings Prep Time
6 Servings 20 minutes
Cook Time Calories per Serving
30 minutes 269
Servings Prep Time
6 Servings 20 minutes
Cook Time Calories per Serving
30 minutes 269
Roasted carrots with cane syrup and thyme
Roasted Carrots with Cane Syrup
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Roasting will bring out the natural sweetness of the carrots. Add some butter and cane syrup and sprinkle in a little thyme and you have a wonderfully special side dish that's perfect for any entree.
Servings Prep Time
6 Servings 20 minutes
Cook Time Calories per Serving
30 minutes 269
Servings Prep Time
6 Servings 20 minutes
Cook Time Calories per Serving
30 minutes 269
This is What You Need
This is What You Do
  1. Preheat oven to 425 degrees. Prepare a shallow baking sheet by covering with aluminum foil and a coating of non-stick oven spray.
  2. Clean and slice carrots in about 1 to 1 1/2 inch lengths; half or quarter thicker pieces.
  3. Add the carrots to about 4 to 5 cups of boiling water with a pinch of salt and the sugar. Parboil for about 3 minutes (after water comes back to a heavy boil) until they just start getting soft.
  4. Drain off the water but leave the parboiled carrots in the same pot. The pot should still be warm, so add the butter and mix well until all the carrots are liberally coated. Don't skimp, use a little more butter if you need to.
  5. Add the thyme, kosher salt and fresh ground pepper and mix well.
  6. Pour the carrots onto the prepared baking sheet; spread out until the carrots are in a single layer, add the fresh thyme sprigs on top of the carrots.
  7. Place the baking sheet in the preheated oven and roast for 15 to 20 minutes or until the carrots are beginning to brown and the butter is getting a little bubbly.
  8. Remove them from the oven and pour the cane syrup over all the carrots and mix well with a rubber spatula or spoon, careful not to break the carrots.
  9. Return the carrots to the oven and roast for 5 to 10 minutes, until the cane syrup and butter begin to form a glaze.
Recipe Notes

Roasting really brings out the natural sweetness in the carrots, adding sugar to the parboiling water and the honey at the end really plays well against the thyme.

If you choose not to parboil the carrots, increase the roasting time-start out the first 10 minutes or so covered with aluminum foil to get a little steaming action going. Make sure to check them for tenderness after about 20 minutes.

If you don't have cane syrup, you can substitute maple syrup or honey.

Nutrition Facts
Roasted Carrots with Cane Syrup
Amount Per Serving
Calories 269 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 10g 50%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 43mg 14%
Sodium 342mg 14%
Potassium 288mg 8%
Total Carbohydrates 31g 10%
Dietary Fiber 4g 16%
Sugars 21g
Protein 1g 2%
Vitamin A 106%
Vitamin C 9%
Calcium 5%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.