Healthy Broccoli Casserole Recipe
Made with the most delicious and creamy mushroom sauce.
Ingredients
- 8 ounces uncooked pasta
- 1 large broccoli head
- 2 tablespoons Butter
- 1 small white onion
- 8 ounces mushrooms
- 4 cloves garlic
- 3 tablespoons flour
- 1 cup chicken or vegetable stock
- 1 1/2 cups milk
- 1 teaspoon Dijon mustard
- 2 cups shredded cheese
Instructions
- Heat oven to 400°F
- Cook pasta in a large pot of generously-salted boiling water until it is al dente. However, about 1 minute before the pasta is done, add the broccoli to the boiling pasta water and stir until combined. Drain both the pasta and broccoli, and set aside.
- Meanwhile, heat the butter in a large sauté pan over medium-high heat. Add the onions + garlic and sauté for 3 minutes, stirring occasionally. Add the mushrooms and sauté for 5 more minutes, stirring occasionally, or until the mushrooms are cooked through.
- Sprinkle the flour (3 tablespoons) evenly over the onion mixture and stir until combined. Cook for 1 minute, stirring occasionally. Add in the 1 cup of stock, and stir everything together until most of the clumps are gone. Add in the 1.5 cups of milk, 1.5 teaspoon of Dijon, salt and pepper and stir until combined. Continue cooking the sauce until it reaches a simmer. Then remove from heat and stir in 1 cup of the shredded cheese until it is combined. Taste and season with additional salt and pepper, if needed.
- In a large 9 x 13-inch baking dish, combine the cooked pasta, broccoli, and mushroom sauce. Toss until combined. Smooth the casserole out into an even layer.
- Bake uncovered for 25 minutes. Then remove pan from the oven, sprinkle the remaining cheese evenly on top of the casserole, and BROIL for a few more minutes or until the cheese is melty and browned.
- Serve warm, garnished with extra black pepper and/or fresh herbs, if desired.