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Broccoli and Cheese Casserole
From Statesboro Market2Go
<p>A cheesy delicious casserole that uses local veggies and dairy! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: food network.com (Entered by Ariana Giddens)
Serves: 4-6
Vegetarian!
Ingredients
2 tablespoons
Olive oil (plus a bit more for the baking dish)
4 heads
Broccoli (cut up into bite size pieces)
8 ounces
White button mushrooms (sliced)
2 teaspoons
Kosher salt
1/2 teaspoon
Pepper
1 teaspoon
Onion powder
1/4 cup
Unsalted butter
3 tablespoons
All purpose flour
2 cups
Whole milk
1 cup
Crushed buttery crackers like Ritz
1 cup
Sharp cheddar cheese (grated)
Step by Step Instructions
- Preheat oven to 400 degrees and grease an 8 inch square baking dish.
- Bring water to a boil in a large saucepan with a steamer basket and lid. Put the broccoli into the basket, cover and steam for 4 to 6 minutes, then put the broccoli onto a plate and set aside.
- Heat the oil in a large saucepan or skillet over medium-high heat, then saute the sliced mushrooms for 4 to 5 minutes.
- Season the mushrooms with salt, pepper, and onion powder and add the butter. Cook stirring for 3 to 4 more minutes to let the butter melt.
- Slowly pour the milk into the pan, stirring as you pour. Once all the milk is added bring the mixture to a simmer and let cook for 3 to 4 more minutes. Remove the pan from the heat and stir in the steamed broccoli.
- Put the coated broccoli into the baking dish. Blend the crackers and grated cheddar in a food processor. Pour the crumble over the coated broccoli and bake for 20 to 25 minutes.