Recipe courtesy of Katie Lee Biegel
Recipe courtesy of Katie Lee Biegel
Show:
The Kitchen
Broccoli Casserole
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- Level: Easy
- Total: 1 hr 20 min (includes cooling time)
- Active: 45 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 383
- Total Fat
- 20 g
- Saturated Fat
- 9 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 11 g
- Sugar
- 13 g
- Protein
- 17 g
- Cholesterol
- 33 mg
- Sodium
- 893 mg
Sometimes it would have rice, always a can of condensed cream of something, and the best ones had crumbled up crackers and cheese on top. This is a slightly elevated version โ instead of using a can, I like to make my own cream sauce, because itโs so easy and I like the way it tastes better. The topping makes it.
- Level: Easy
- Total: 1 hr 20 min (includes cooling time)
- Active: 45 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 383
- Total Fat
- 20 g
- Saturated Fat
- 9 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 11 g
- Sugar
- 13 g
- Protein
- 17 g
- Cholesterol
- 33 mg
- Sodium
- 893 mg
Ingredients
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Directions
- Preheat the oven to 400 degrees F. Grease an 8-inch square baking dish or gratin dish.
- Bring 1 inch water to a boil over medium-high heat in a large saucepan with a steamer basket and lid. Add the broccoli to the basket, then cover and steam until the broccoli is bright green and tender, but still crisp, 4 to 6 minutes. Remove the broccoli to a plate and set aside.
- Heat the oil in a large saucepan or skillet over medium-high heat. Add the mushrooms and cook until they have released their moisture and started to brown, 4 to 5 minutes. Add the salt, pepper, onion powder and butter. Stir until the butter is melted. Sprinkle the flour over the mixture and stir until a paste forms. Cook until the paste is golden brown and has a nutty aroma, 3 to 4 more minutes. Slowly pour the milk into the mixture a little at a time, stirring as you pour, until the milk is all combined, then bring to a simmer and cook until the mixture thickens to coat the back of a spoon, another 3 to 4 minutes. Remove from the heat and add the broccoli, tossing to coat. Transfer the mixture to the baking dish.
- Put the butter crackers and cheese in a food processor and grind into a fine crumb mixture. Evenly top the broccoli casserole with the crumbs and bake until bubbling and the topping is golden brown, 20 to 25 minutes. Let cool for a few minutes before serving.
