Broccoli Casserole

I’ll be honest, I’m not one for casseroles vegetables. I feel like it gets away from the purity of the vegetable. I usually sauté my vegetables. But I’m willing to try anything and this homemade sauce is what intrigued me in the first place.

Every vegetable casserole either uses white sauce or cream of mushroom soup. As I diabetic, I can’t do that. But this one, this one is different.

And there’s cheese in it. It’s essentially broccoli and cheese but with a mushroomy white sauce.

The recipe did call for Ritz crackers, but I hate those. Why are they in everything?!?!? So disgusting. Why can’t you use regular bloody bread crumbs instead of stupid Ritz crackers? So, I changed it.


Broccoli Casserole

16 oz of broccoli florets
8 tablespoons butter, divided
1/2 medium yellow onion chopped
8 ounces mushrooms, chopped
5 tablespoons flour
4 cups milk
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 ounces sharp cheddar cheese, shredded and divided
1/2 cup panko crumbs


Bring a large pot of water to boil, add the broccoli and boil until broccoli is fork tender

Drain the broccoli in a colander and set aside.

In a medium skillet over medium-high heat, melt 3 tablespoons of the butter.

Add mushrooms and onions, stirring occasionally, until the mushrooms release liquid and it has all evaporated.

Put mushroom and onions in a bowl and set aside.

Melt the remaining 5 tablespoons of butter in the skillet.

Add the flour and stir until the mixture starts to brown.

Slowly begin to add the milk to the skillet, stirring constantly.

Cook until the mixture begins to thicken.

Add one-third of the shredded cheese and stir until completely melted.

Remove from the heat and stir in the reserved onions and mushrooms.

Add salt and pepper.

Place the broccoli in 9X13 baking dish sprayed with cooking spray.

Sprinkle with another one-third of the shredded cheese on top of the broccoli.

Pour the sauce over the broccoli and then sprinkle with the remaining third of the shredded cheese over it.

Sprinkle the panko crumbs evenly over the top of the casserole.

Bake at 400 for 20 minutes.

Remove from the oven and let sit for 10 minutes before serving.

Makes 16. Calories: 144, Carbohydrates: 11 grams, Sugar: 4 grams, Fiber: 2 grams, Protein: 5 grams.

I heart this. I heart the mushroom onion cheese white sauce. And I love the panko crumb topping. I love how all of these amazing flavors boost and elevate the broccoli.

This is definitely not your Mom’s casserole. I feel like it’s a more modern twist on an old tradition.

Picky eaters beware, you will not be able to stop yourself from wanting seconds.

Yes, this is a rather tedious process. But as the broccoli, is cooking, you can literally make the sauce. So, tedious yes, time consuming no. And it taste amazing so it’s well worth your time and effort.

I never knew a broccoli casserole could taste so good.


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