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

    Average Rating:

    3 Total Reviews

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    • 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
    64%
    Total Fat 37.9 g
    58%
    Saturated Fat 18.6 g
    93%
    Cholesterol 130.7 mg
    43%
    Sodium 539.3 mg
    22%
    Total Carbohydrate 32.0 g
    10%
    Dietary Fiber 4.8 g
    19%
    Sugars 5.4 g
    21%
    Protein 18.7 g
    37%

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