Broccoli Cheese Casserole
Fresh broccoli mixed with sauteed mushrooms and gruyere and cheddar cheeses melted into a creamy bechamel sauce.
Servings: 16 Servings
- 2 pounds fresh broccoli cut into florets (see Recipe Notes)
- 3 tablespoons Butter
- 8 ounces baby Bella mushrooms sliced (see Recipe Notes)
- 2 ½ cups Béchamel Sauce see Recipe Notes for recipe.
- 2 cups gruyère cheese grated, plus some for topping
- 1 cup sharp cheddar grated, plus some for topping
- 2 tablespoons Romano Cheese
- ½ teaspoon Kosher Salt
- ½ teaspoon Ground Black Pepper
Cut the broccoli into florets. Slice the mushrooms after washing. Grate the cheeses and measure the remaining ingredients.
Steam or parboil the broccoli florets for 3 minutes, place in an ice bath for 5 minutes. Remove, drain and set aside. Don't overcook the broccoli.
Preheat the oven to 350 degrees.
Melt butter in a saute pan over medium high heat until bubbling.
Place sliced mushrooms in the pan with a pinch of salt. Saute until browned, about 5 minutes. Set aside.
Make béchamel sauce according to the recipe (See Notes for link)
Add the sautéed mushrooms into the bechamel sauce and mix well.
Maintaining a very low heat, add the grated gruyère and cheddar cheeses to the béchamel and stir until melted and mixed well.
Place the drained broccoli in a casserole dish (that has been prepared by spreading softened butter all over the inside) and pour the cheesy béchamel sauce over the broccoli. Stir completely to blend all the ingredients.
Place more extra gruyere and cheddar cheese on top, then sprinkle some Romano cheese on top of that.
Bake in a preheated 350 degree oven for 20 to 30 minutes, until bubbly and browning on top.
For a more detailed explanation of the process, read my Broccoli Cheese Casserole article. If you have questions or comments, please leave them below.
See the 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 ¼ to 1 ½ 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. These should be sauteed as the fresh mushrooms are.
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.
Calories: 128kcal | Carbohydrates: 5g | Protein: 7g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 240mg | Potassium: 264mg | Fiber: 2g | Sugar: 1g | Vitamin A: 607IU | Vitamin C: 51mg | Calcium: 195mg | Iron: 1mg
This recipe came from First...You Have a Beer (www.firstyouhaveabeer.com). If you like it, please leave a 5 star rating and a comment on the site and, most importantly, SHARE it with your friends.