Best Creamy Broccoli Mushroom Casserole Recipes

Creamy Ham Broccoli and Mushroom Casserole image

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!

Creamy Broccoli & Mushroom Casserole image

Provided by rpgaymer

Categories Cheese

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 17

3 (10 ounce) bags frozen broccoli florets
2 tablespoons olive oil
8 tablespoons unsalted butter, divided
8 ounces white mushrooms, thinly sliced
1 1/2 cups panko breadcrumbs
2 teaspoons dried sage
salt & pepper, to taste
3 garlic cloves, finely chopped
1 yellow onion, finely chopped
3 tablespoons flour
2 cups milk
2 teaspoons mustard powder
1/4 teaspoon nutmeg
3 ounces cream cheese, softened
2 cups shredded cheddar cheese, divided
1/2 cup mayonnaise (I use the light kind- works fine)
2 eggs, lightly beaten

Steps:

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.
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.
Add 3 tablespoons butter to skillet and melt. Remove from heat add bread crumbs and sage; season with salt and pepper and set aside.
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.
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.