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    You are in: Home / Recipes / Creamy Broccoli & Mushroom Casserole Recipe
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    Creamy Broccoli & Mushroom Casserole

    Creamy Broccoli & Mushroom Casserole. Photo by Lori Mama

    1/4 Photos of Creamy Broccoli & Mushroom Casserole

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    rpgaymer's Note:

    A very pretty side dish that tastes as good as it looks. From Saveur, but I use frozen broccoli instead of fresh and light mayo instead of regular mayo.

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    Units: US | Metric


    1. 1
      Cook the broccoli according to your package's directions (I usually just microwave it in a bowl with a few tablespoons of water until it's done). Drain and transfer to a 9" x 13" baking dish and set aside.
    2. 2
      Heat oil and 2 tablespoons butter in a 10" skillet over medium-high heat. Add mushrooms, and cook, stirring, until browned, about 5 minutes; transfer to a bowl and set aside.
    3. 3
      Add 3 tablespoons butter to skillet and melt. Remove from heat add bread crumbs and sage; season with salt and pepper and set aside.
    4. 4
      Heat remaining butter in a 2-qt. saucepan over medium-high heat. Add garlic and onion, and cook until soft, about 4 minutes. Add flour, and cook, stirring, for 2 minutes. Add milk, mustard, and nutmeg, and bring to a boil. Reduce heat to medium and cook, stirring often, until sauce is slightly thickened, about 3 minutes. Remove from heat and stir in cream cheese, 1 cup cheddar, mayonnaise, and eggs until smooth; season with salt and pepper and set sauce aside.
    5. 5
      Heat broiler to high. Pour sauce evenly over the top of the broccoli; sprinkle with mushrooms, bread crumbs and remaining cheddar. Broil until cheese is melted and lightly browned, about 2 minutes.

    Ratings & Reviews:

    • on June 27, 2014


      Very nice side dish. I made this ahead and baked it in a 350 oven for 25 minutes to reheat. I also added some leftover carrots. :)

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    • on November 12, 2013


      Well, we certainly did enjoy this, although I also got a creamy rather than a firm sauce. I liked the sage, and we found this a nice side-dish, served with chicken and little roast potatoes. Not a wonderful photo, I'm afraid, but it was enjoyed :) for PRMR tag game.

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    • on June 07, 2013


      I had high hopes for this recipe. Unfortunatly, it came out nothing like a casserole and not at all like the picture. Ours came out looking like my wifes broccoli in cheese sauce. She makes the same sauce (without the sage) and serves it to pour over steamed broccoli. The sage over-powered the whole dish and I do not recommend using the 2 teaspoons of 'dried' sage. Also, the eggs got clumpy adding them directly into the hot cream sauce, as directed (my wife always tells me you have to 'temper' the eggs (whatever that means). I'm not sure if I did something wrong, but only 2 minutes in the oven (per instructions) did not turn this dish into a casserole. I think we will stick with out regular cheese sauce, but this was a good attempt.

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    Nutritional Facts for Creamy Broccoli & Mushroom Casserole

    Serving Size: 1 (254 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 531.3
    Calories from Fat 341
    Total Fat 37.9 g
    Saturated Fat 18.6 g
    Cholesterol 130.7 mg
    Sodium 539.3 mg
    Total Carbohydrate 32.0 g
    Dietary Fiber 4.8 g
    Sugars 5.4 g
    Protein 18.7 g

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