Simple Broccoli and Mushroom Casserole
By: Stonyfield Yogurt
Fresh Broccoli and Mushrooms give this wonderful easy casserole it's earthy flavor. Topped with crumbled crackers for an extra crunch and a magnificent golden brown color, Simple Broccoli and Mushroom Casserole is divine. Baked to perfection, you'll love this cheesy casserole.
Serves8
Cooking MethodCasserole
Ingredients
- 1/4 cup olive oil
- 1 large onion, chopped
- 3/4 pound mixed wild mushrooms (Crimini and Shitake) cleaned and quartered
- 3 tablespoon all-purpose flour
- 1 cup low-sodium vegetable or chicken broth
- 1/4 cup Stonyfield organic lowfat 2% milk
- 1 1/2 cup Stonyfield organic lowfat plain yogurt
- salt and pepper, to taste
- 2 1/2 pound broccoli cut into 1 -inch florets and stems diced
- 1 1/2 cup Cheddar cheese, shredded (divided)
- 1 1/3 cup butter crackers, crumbled
- 4 large celery ribs, finely diced
Instructions
- Preheat oven to 350 degrees F. Grease 13x9 baking dish with cooking spray. Set aside.
- In a large saucepan, heat oil over medium/high heat. Add onions and celery and cook until softened (about 5 minutes).
- Add mushrooms and cook another 5 minutes.
- Sprinkle flour over vegetables and cook an additional minute. Add stock and stir scraping up bits from bottom of pot as you stir (about 3 minutes).
- Remove from heat and add milk, yogurt, salt and pepper. Add Broccoli and 1/2 the cheese. Pour mixture into a baking dish.
- In a small bowl mix the remaining cheese with the cracker crumbs. Sprinkle on top of mixture in the baking dish. Bake for 30 minutes.