Cheesy Broccoli and Mushroom Casserole

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
You:
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
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.

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