Hold Your Horses, This Broccoli Casserole Is Amazing!
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, breadcrumbs, broccoli florets, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, egg, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, Kraft grated cheddar cheese, land o lakes butter, Land O’ Lakes half-n-half, Libby, McArthur milk, McCormick spices, Morton salt, mushrooms, onion, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, Yoplait Greek yogurt
Do not be deceived, this is not the most lean and healthy dish ever. Sure, it has broccoli, but it also has loads of cheese and other yummy things. It is a fatty, delicious and totally amazing side dish for any recipe. Even people who are not a fan of broccoli (like me) would admit this is good. It just elevates broccoli to another level: the BEST level.
Check out what our friends over at Kristine’s Kitchen had to say about this,
“This broccoli casserole from scratch is filled with fresh broccoli, mushrooms, cheddar cheese, and a homemade cream sauce. A buttery, cheesy breadcrumb topping adds a crispy finishing touch to this classic dish.”
Say, WHAT? That is an amazing dish! It has got so many delicious flavors all in one place. You cannot go wrong with this one!
Ingredients
2 ½ lbs. broccoli florets, cut into bite-size pieces (about 8 cups)
6 tbsp. Land O’ Lakes butter, divided
1 cup finely chopped button mushrooms
¼ cup Gold Medal flour
1 cup McArthur milk (whole or 2% preferred)
½ cup Land O’ Lakes half-n-half
½ tsp. salt
¼ tsp. freshly ground black pepper
½ cup Yoplait Greek yogurt
1 cup finely chopped yellow onion
1 egg, lightly beaten
1 ½ cups Kraft grated cheddar cheese, divided
1 ¼ cups Panko whole-wheat breadcrumbs, divided
Instructions
Preheat oven to 350 degrees F. Lightly spray a baking dish with cooking spray.
Bring a large pot of water to a boil. Add broccoli and boil for 4 minutes. Transfer to a colander, rinse with cold water, and drain. Place broccoli in a large bowl.
Meanwhile, melt 1 tablespoon of the butter in a medium saucepan over medium-low heat. Add the mushrooms and cook until soft, about 4 minutes, stirring occasionally. Transfer mushrooms to the bowl with the broccoli.
In the same saucepan, melt 4 tablespoons of the butter over medium heat. Whisk in the flour until smooth; cook, whisking constantly, 30 seconds. Whisk in the milk and half-n-half. Bring to a low simmer and continue to whisk constantly until thickened. Remove from the heat and stir in the salt, pepper, and Greek yogurt.
Pour sauce into the bowl with the broccoli and mushrooms. Add the onion, egg, 1 cup of the cheddar cheese, and ½ cup of the breadcrumbs. Stir to combine. Transfer to the prepared baking dish.
Melt the remaining tablespoon of butter and stir into the remaining ¾ cup breadcrumbs. Stir in the remaining ½ cup cheddar. Sprinkle breadcrumb topping over the casserole.
Bake for 45 minutes, until filling is hot and bubbly. Check after 30 minutes and cover with foil if topping is browning too quickly. Let stand 10 minutes before serving.
USE RED NEXT PAGE LINK BELOW.
NEXT PAGE >>
Quick Tip: prepare in advance, and leave in fridge until ready to use.
Thanks again to Kristine’s Kitchen for this amazing recipe.