Best Broccoli And Mushroom Casserole Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHEESY MUSHROOM AND BROCCOLI CASSEROLE



Cheesy Mushroom and Broccoli Casserole image

Provided by Sunny Anderson

Categories     side-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 13

3 tablespoons butter, plus extra for casserole dish
2 tablespoons all-purpose flour
1/2 pound shiitake or baby bella mushrooms, sliced
1/4 cup onions, chopped
2 cloves garlic, finely chopped
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 1/2 cups heavy cream
1/2 cup chicken stock
1 (10-ounce) box frozen chopped broccoli, thawed and drained
2 cups shredded Cheddar-Monterey blend
3 cups cooked rice
Salt and freshly ground black pepper

Steps:

  • Preheat oven to 425 degrees F.
  • Butter casserole dish. In a large pot, melt 3 tablespoons butter and flour over medium heat until golden in color to make a quick roux. The roux should resemble the color of peanut butter. Add mushrooms, onion, garlic, garlic powder, cayenne pepper, heavy cream and chicken stock. Add broccoli, 1 cup of the cheese and rice. Season with salt and pepper, to taste. Pour into buttered dish and top with remaining shredded Cheddar. Bake until cheese is melted and golden, about 20 minutes.

CHICKEN, MUSHROOM, AND BROCCOLI CURRY CASSEROLE



Chicken, Mushroom, and Broccoli Curry Casserole image

I was first introduced to this recipe by a coworker. I was skeptical at first because I've never been a big fan of curry, and I despise mayonnaise, but after hearing all the raves about it, I decided to give it a try. Wow, was I surprised! I absolutely love this casserole, and I'm sure you will, too.

Provided by A. Hall

Categories     Casseroles

Time 55m

Number Of Ingredients 13

4 chicken breast halves, skinless and boneless
1-2 Tbsp olive oil
1 Tbsp chef paul prudhomme's poultry magic seasoning blend
2 Tbsp butter
16 oz fresh sliced mushrooms
1 pkg broccoli florets, frozen (12-14 oz.)
2 can(s) cream of chicken soup
1 c real mayonnaise
2 Tbsp curry powder
TOPPING
2 c mild cheddar cheese, shredded (more if desired)
1/2 pkg stuffing mix, herb-seasoned (6 oz. package)
2-3 Tbsp butter, melted

Steps:

  • 1. Cut chicken breasts into 1-inch pieces. Heat olive oil in a large skillet and add chicken. Sprinkle chicken with poultry seasoning (I use Paul Prudhomme's Poultry Magic, but you can substitute your favorite seasoning). Saute until chicken is cooked through. Place chicken in a strainer to drain, then spread the cooked seasoned chicken evenly in a 9x13 inch casserole dish or baking pan and set aside.
  • 2. Rinse mushrooms thoroughly with cold water and set aside. Melt butter in a large skillet and add the mushrooms (you can use the same skillet you used for the chicken). Saute until mushrooms are tender and have released a good amount of liquid. Drain well and layer sauteed mushrooms on top of the chicken. NOTE: If mushrooms are undercooked, they will release too much liquid into your casserole, which will result in a runny mess.
  • 3. Layer frozen broccoli florets on top of the sauteed mushrooms. NOTE: You can cook and drain the broccoli prior to adding it to the casserole, but precooking is not necessary.
  • 4. In a small mixing bowl, stir together cream of chicken soup, mayonnaise, and curry powder. Spread mixture evenly over the broccoli.
  • 5. Layer shredded cheddar cheese evenly over the top of the casserole.
  • 6. Pour seasoned stuffing mix into a bowl and stir in melted butter to coat the mix. If mix is too dry, add more melted butter, but be careful not to add too much. Sprinkle stuffing mix over the cheese to top the casserole.
  • 7. Place casserole on the center rack of a preheated 350 degree oven and bake uncovered for 20-25 minutes, or until cheese is melted and stuffing mix is golden brown.

CREAMY HAM BROCCOLI AND MUSHROOM CASSEROLE



Creamy Ham Broccoli and Mushroom Casserole image

This is a great recipe to use leftover ham, you can also use cooked chicken or turkey in place of the ham. One medium cauliflower cut into florets can be used in place of broccoli if desired. This recipe can be doubled if desired. You will love this casserole!

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 16

3 cups broccoli florets (can use more)
4 tablespoons butter
1 -2 tablespoon minced fresh garlic
1 small onion, finely chopped
1 pinch cayenne pepper (optional or to taste)
1/4 cup flour
2 cups half-and-half cream (or use full-fat milk)
1 cup shredded old cheddar cheese
1/2 cup sour cream
1/2 teaspoon seasoning salt (or to taste or use white salt)
black pepper
2 cups cooked finely diced ham
3/4 cup canned sliced mushrooms, well drained
1 1/2 cups breadcrumbs
2 tablespoons grated parmesan cheese (optional)
2 tablespoons melted butter

Steps:

  • Set oven to 350 degrees.
  • Butter a 2 or 3-quart casserole dish.
  • Cook the broccoli florets in boiling water until just tender; drain very well, then place on paper towels to dry further.
  • Melt butter in a medium heavy-bottom saucepan over medium heat; add in the onions, garlic and cayenne, saute until tender (about 3-4 minutes).
  • Add in flour whisking constantly until mixture thickens (about 2 minutes, do not brown the flour, if the mixture is too thick just add in more cream to thin out).
  • Slowly add in half and half cream or full-fat milk, whisking constantly until the mixture begins to thicken.
  • Add in cheddar cheese and sour cream; stir until the cheese melts (do not boil).
  • Season with salt and black pepper to taste.
  • Add in broccoli florets, ham and mushrooms into the cheese mixture; mix to combine.
  • Transfer to prepared casserole dish.
  • In a small bowl mix together the breadcrumbs with Parmesan cheese (if using) and melted butter until combined; sprinkle on top of casserole.
  • Bake uncovered for about 45 minutes.
  • Delicious!

BROCCOLI, WILD MUSHROOM AND DUCK PROSCIUTTO CASSEROLE SMOTHERED IN A SHARP CHEDDAR CREAM SAUCE



Broccoli, Wild Mushroom and Duck Prosciutto Casserole Smothered in a Sharp Cheddar Cream Sauce image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 15

5 tablespoons unsalted butter
1 pound mixed mushrooms, such as button, shiitake and oyster
2 shallots, minced
2 tablespoons all-purpose flour
2 cups milk
1 tablespoon mustard powder
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
Sea salt
Freshly cracked pepper
2 1/2 cups sharp Cheddar, grated
1 head broccoli, cut in small pieces, blanched
1 cup panko breadcrumbs
2 slices duck prosciutto, diced
Tricolor fusilli pasta, cooked to al dente, for serving, optional

Steps:

  • Preheat the oven to 350 degrees F. Grease an 8- by 8-inch baking dish with 2 tablespoons of the butter.
  • Melt 2 tablespoons of the butter in a large pot over medium heat, and then add the mushrooms and shallots and saute until the mushrooms are golden brown, about 10 minutes. Add the flour and cook for 2 minutes, and then add the milk, mustard powder, nutmeg and cayenne pepper and sprinkle with salt and pepper. Cook until thick, about 5 minutes. Stir in the cheese and broccoli until the cheese is melted.
  • Pour the cheese, broccoli and mushroom mixture into the casserole dish. Melt the remaining butter and toss with the panko. Sprinkle evenly over the casserole. Sprinkle the duck prosciutto evenly on top. Sprinkle with more salt and pepper, and then bake in the center of the oven until bubbly around edges, and the panko and duck are crispy, 25 to 35 minutes.
  • Slice and serve on a plate or in a bowl, on its own or over fusilli.

CHEESY MUSHROOM AND BROCCOLI CASSEROLE



Cheesy Mushroom and Broccoli Casserole image

I saw Sunny Andersen make this on Cooking for Real yesterday and WOW did it look fabulous. She suggests serving it for holiday meals, but it would be great anytime! You could use this as a side dish or as a great vegetarian main dish.

Provided by januarybride

Categories     < 60 Mins

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 13

3 tablespoons butter, plus extra for casserole dish
2 tablespoons all-purpose flour
1/2 lb shiitake mushrooms or 1/2 lb baby bella mushroom, sliced
1/4 cup onion, chopped
2 garlic cloves, finely chopped
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 1/2 cups heavy cream
1/2 cup chicken stock
1 (10 ounce) box frozen chopped broccoli, thawed and drained
2 cups shredded cheddar-monterey cheese
3 cups cooked rice
salt & freshly ground black pepper

Steps:

  • Preheat oven to 425 degrees F. Butter a 1 1/8-quart oval casserole dish.
  • In a large pot, melt 3 tablespoons butter and flour over medium heat until golden in color to make a quick roux. The roux should resemble the color of peanut butter.
  • Add mushrooms, onion, garlic, garlic powder, cayenne pepper, heavy cream and chicken stock.
  • Add broccoli, 1 cup of the cheese and rice; stir. Season with salt and pepper, to taste.
  • Pour into buttered dish and top with remaining shredded Cheddar. Bake until cheese is melted and golden, about 20 minutes.

Nutrition Facts : Calories 548.7, Fat 37.8, SaturatedFat 23.3, Cholesterol 121.5, Sodium 481.2, Carbohydrate 40.1, Fiber 2.9, Sugar 2.2, Protein 14

BROCCOLI AND MUSHROOM CASSEROLE



BROCCOLI AND MUSHROOM CASSEROLE image

Categories     Vegetable     Bake     Quick & Easy

Yield Serves family of 4 easily

Number Of Ingredients 10

1 cup Risotto/Arborio Rice
2 cups sliced mushrooms ( I prefer Crimini )
2 cups Broccoli flowers ( bite-size pieces )
1 cup grated Monterey Jack cheese
! cup grated Paremesan Cheese
1 cup chicken broth ( can be made with any flavor )
1 can chedder cheese soup
1/2 cup white wine
1 med. onion
1 head garlic salt and pepper to taste

Steps:

  • Preheat oven 350* grease glass 13/9 pan spread 1 cup rice in bottom of pan. Wisk together broth, wine, chedder soup, chopped onion and entire head of garlic finely chopped in a large, deep bowl. Pour over rice. Layer jack cheese, mushrooms, broccoli spears with stem poked into the mushrooms, parmesan cheese in this order. Cover with foil and bale 30 mins. Uncover and bake 15 more mins to melt cheese.

MUSHROOM AND BROCCOLI CASSEROLE



MUSHROOM AND BROCCOLI CASSEROLE image

Categories     Mushroom     Vegetable     Bake     Vegetarian

Yield Yield: 6-8 sevings

Number Of Ingredients 9

2-10oz pkgs. frozen broccoli or 2 bunches fresh broccoli
2 cups sliced portabello or other suitable mushroom slightly cooked
2 cans condensed cream of mushroom soup
1 cup mayonnaise
1 tsp. lemon juice
1/2 tsp curry powder
1/2-1 cup shredded sharp cheese
1/2 cup soft bread crumbs
1 tbs. melted butter

Steps:

  • Cook broccoli until tender. Drain. Arrange broccoli in greased 11 1/2 x 7 1/2 x 1 1/2 inch baking dish. Place mushroom slices on top. Combine soup, mayonnaise, lemon juice and curry powder. Pour over mushrooms. Sprinkle with cheese. Combine bread crumbs and butter. Sprinkle over all. Bake at 350 degrees farenheit for 30 minutes.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #side-dishes     #eggs-dairy     #vegetables     #cheese     #mushrooms     #broccoli     #4-hours-or-less

Related Topics