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
Votes: 1
Rating: 5
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Rate this recipe!
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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
Here's What You Need
Here's 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.

Mirlitons Stuffed with Shrimp and Creole Tomatoes

Stuffed Mirliton with Shrimp and Creole Tomatoes and Roasted Carrots with Cane Syrup
Mirlitons Stuffed with Shrimp and Creole Tomatoes
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Mirlitons, stuffed with a shrimp filling made from sauteing the trinity (onions, celery and bell peppers) along with the mirliton fruit and sweet Creole tomatoes blended with fresh shrimp and creole seasoning. South Louisiana comfort food-hearty and delicious! Mirlitons, a peculiar looking squash, also known as Chayote or Vegetable Pear, is a Louisiana favorite-try this recipe and they will also be a favorite of yours!
Servings Prep Time Cook Time Passive Time Calories Per Serving
8 to 10Servings 30Minutes 60Minutes 30Minutes 236
This Is What You Need
Units:
This Is What You Need
Units:
This Is What You Do
  1. Preheat oven to 375 degrees.
  2. Boil whole mirlitons for 30–45 minutes until tender. Remove from water and allow to cool.
  3. When cooled, slice in half lengthwise at widest point and remove the seed; scoop out to the meat leaving about 1/4 inch of shell. Set Aside. (See Notes)
  4. Chop the mirliton meat and set in a colander over a bowl to allow the water to drain, retain the liquid.
  5. Peel, devein and rinse the shrimp. Pat dry.
  6. Coarse chop the shrimp, mix in some creole seasoning and set aside.
  7. Parboil the tomatoes then place in an ice bath. Peel, remove the seeds then chop the tomatoes. (See Notes)
  8. Melt butter in a heavy bottom dutch oven over high heat until frothy.
  9. Add the trinity-yellow onions, celery and bell peppers and saute until the onions are clear, about 8 minutes.
  10. Add the aromatics-garlic, green onions and the Herb and Spice Blend (not the sugar).
  11. Stir and saute until aromatic, about 4 minutes.
  12. Add the tomatoes and saute a couple of minutes.
  13. Add the chopped mirliton meat and sugar, continue to sauté, cooking most of the water out of the mirlitons. Mash mirliton meat with a spoon as it cooks-its OK to have some chunks. About 5 minutes.
  14. Add the chopped shrimp and stir to mix well.
  15. Sauté until the shrimp have turned pink, about 5 to 6 minutes.
  16. Add about half the bread crumbs and mix well.
  17. Add more breadcrumbs until the mix tightens up-cook about 5 more minutes.
  18. Remove the dutch from the heat and allow it to cool-about 15 to 30 minutes.
  19. Remove the bay leaves from the filling and stuff the filling into the mirliton shells, pressing to make sure all the voids are filled.
  20. Place the stuffed mirlitons onto a prepared baking sheet or oven-proof baking dish. When they are all stuffed, sprinkle some breadcrumbs and a little Romano cheese on top of each one. Place a small tab of butter on the top of each one.
  21. Bake for about 30 minutes in the preheated oven until golden brown.
Recipe Notes

A mirliton is a peculiar looking squash that is commonly known as a Chayote or Vegetable Pear outside of Louisiana. Once it's all cooked, the skin will be very soft-it's fine to eat, in fact, it's delicious!

To prepare the mirlitons, add them to about 10 cups of boiling water and boil until soft-for about 30 minutes. Check them by probing with a tooth pick. If they are soft and offer little or no resistance, they are done.  If they are still a little tough, continue to boil and check every 5 to 10 minutes.  Make sure to let them cool before handling-it will be much more pleasant.  Once cooled, slice the mirliton in half lengthwise at the widest part. Scoop out the seed and the white part around it, then carefully spoon or scrape out the fruit into a bowl, leaving about 1/4 inch of the shell. The soft skin is easy to pierce or tear-but even if it gets torn, it will still be good for stuffing!

If you start with 5 mirlitons, you'll end up with 10 halves (no extra charge for the math lesson!). However, stuff as much filling as you can in them even if you don't have enough for all 10 halves. I usually end up with 8 or 9.

If you don't have Creole tomatoes, use any ripe tomato-home grown are the best. The important part is to use ripe tomatoes, but if there are none available, canned diced tomatoes will work perfectly!

The easy way to peel and seed the tomatoes is to parboil them. Cut a shallow cross with a very sharp knife on the top, crisscrossing the stem.  Bring about 10 cups of water to a heavy boil. Working with one or two tomatoes at a time, place them in the boiling water.  Boil them for about three minutes after the water returns to a boil. (placing the cover over the pot will help bring the water back to a boil quicker). Remove the tomatoes immediately into an ice bath (a large bowl filled with ice and cold water).  This will stop the cooking process and make them easy to peel. Let them sit in the ice bath about 10 minutes. When you remove them, grab a piece of the curling skin between your thumb and the flat of a knife blade and pull. Continue until the entire tomato has been peeled. To get the seeds out, slice in half or threes across the tomato's equator and scoop the seeds out with your fingers or a small spoon. Sometimes you can squeeze the seeds out. Its OK if you don't get every single seed out. Next, chop the peeled tomatoes and they are ready for use.

Some commercial creole seasonings have a lot of salt, so make sure you taste the filling before you add more salt to it.

Nutrition Facts
Mirlitons Stuffed with Shrimp and Creole Tomatoes
Amount Per Serving
Calories 236 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 103mg 34%
Sodium 370mg 15%
Potassium 597mg 17%
Total Carbohydrates 25g 8%
Dietary Fiber 5g 20%
Sugars 9g
Protein 17g 34%
Vitamin A 32%
Vitamin C 91%
Calcium 12%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.

Sensation Salad

Sensation Salad on a white platter with salad tongs
Sensation Salad on a white platter with salad tongs
Sensation Salad
Votes: 5
Rating: 4.6
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The distinct flavors of garlic, lemon juice and Romano cheese combined with light oils are tossed with simple iceberg or romaine lettuce, making this a true Louisiana "sensation"!
Servings Prep Time
6 Servings 20 Minutes
Calories per Serving
298
Servings Prep Time
6 Servings 20 Minutes
Calories per Serving
298
Sensation Salad on a white platter with salad tongs
Sensation Salad
Votes: 5
Rating: 4.6
You:
Rate this recipe!
Print Recipe
The distinct flavors of garlic, lemon juice and Romano cheese combined with light oils are tossed with simple iceberg or romaine lettuce, making this a true Louisiana "sensation"!
Servings Prep Time
6 Servings 20 Minutes
Calories per Serving
298
Servings Prep Time
6 Servings 20 Minutes
Calories per Serving
298
Here's What You Need
For the Dressing
For the Salad
Here's What You Do
  1. Mix the ingredients for the Dressing together in a jar or a small bowl and set aside.
  2. Trim the hard, white centers from the lettuce. Wash and dry the lettuce, then tear or chop it into bite size pieces and place on a large platter or in a large salad bowl.
  3. Sprinkle chopped parsley and Romano cheese on top of the lettuce.
  4. Sprinkle on the blue cheese (if using).
  5. Shake or whisk the dressing to mix well and ladle as much as you like on the lettuce.
  6. Toss the lettuce, cheese and dressing until all the lettuce leaves are well coated.
Recipe Notes

This makes a great side salad for jambalaya, etouffe or gumbo or an entree salad with some grilled chicken or shrimp. Any leftover dressing can be kept in the refrigerator for a couple of weeks. Just pour it on lettuce topped with Romano cheese for a quick treat.

Nutrition Facts
Sensation Salad
Amount Per Serving
Calories 298 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 7g 35%
Polyunsaturated Fat 2g
Monounsaturated Fat 15g
Cholesterol 22mg 7%
Sodium 403mg 17%
Potassium 302mg 9%
Total Carbohydrates 5g 2%
Dietary Fiber 2g 8%
Sugars 1g
Protein 10g 20%
Vitamin A 111%
Vitamin C 53%
Calcium 29%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.