Broccoli-Mushroom Casserole
Broccoli-Mushroom Casserole might be just the side dish you are searching for. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 127 calories, 5g of protein, and 8g of fat each. Head to the store and pick up seasoned bread crumbs, salt and pepper, milk, and a few other things to make it today. It is perfect for Autumn. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Preheat oven to 350F. Mist a 9-inch baking dish with cooking spray. Bring a pot of salted water to a boil.
Add broccoli; cook for 4 minutes.
Drain; rinse under cold water. Pat dry; transfer to baking dish.
Warm oil in a skillet over medium heat. Saut onion for 3 minutes.
Add garlic and mushrooms; saut for 2 minutes. Raise heat to high; saut for 3 minutes.
Add to baking dish and season mixture with salt, pepper and red pepper.
Wipe out skillet; return to medium heat. Melt 2 T bsp. butter, then add flour. Cook, stirring, until smooth, 2 minutes.
Whisk in milk; bring to a boil.
Whisk for 5 minutes, until thickened.
Add mustard; season with salt and pepper.
Drizzle over broccoli mixture, spreading with a wooden spoon to cover
Melt remaining 1 Tbsp. butter.
Combine bread crumbs and Parmesan. Stir in melted butter.
Sprinkle mixture over casserole.
Bake for 30 to 35 minutes, until bubbly and golden brown.
Let sit for 5 minutes before serving.