Broccoli & Wild Mushroom Casserole Recipe

Name: Broccoli & Wild Mushroom Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound wild mushrooms mixed, such as cremini and shiitake, stemmed and quartered; 1 stick unsalted butter plus 1 tablespoon melted; 1 onion large, minced; 4 celery ribs large, finely diced; 3 tablespoons all-purpose flour; 1 cup chicken stock or low-sodium broth; 1/4 cup milk; salt; 1 cup mayonnaise; 2 1/2 pounds broccoli; 1 1/3 cups ritz crackers crumbled, from 1 sleeve, about 35 crackers

Servings: persons

3/4 pound wild mushrooms mixed, such as cremini and shiitake, stemmed and quartered
1 stick unsalted butter plus 1 tablespoon melted
1 onion large, minced
4 celery ribs large, finely diced
3 tablespoons all-purpose flour
1 cup chicken stock or low-sodium broth
1/4 cup milk
salt
1 cup mayonnaise
2 1/2 pounds broccoli
1 1/3 cups ritz crackers crumbled, from 1 sleeve, about 35 crackers

1
1. Preheat the oven to 350u00b0. In a food processor, pulse the mushrooms until coarsely chopped. In a large saucepan, melt the stick of butter. Add the onion and celery and cook over moderately high heat, stirring, until softened, about 6 minutes. Add the mushrooms and cook, stirring, until their liquid evaporates and they begin to brown, about 6 minutes. Sprinkle the flour over the vegetables and cook, stirring, for 1 minute. Add the chicken stock and cook, scraping up any bits stuck to the pan, until the mixture is very thick, about 3 minutes. Remove from the heat and stir in the milk. Season with salt and pepper. Transfer to a large bowl to let cool, then stir in the mayonnaise.
2
2. Arrange the broccoli florets and stems in a large steamer basket and steam until barely crisp-tender, about 3 minutes. Add the broccoli to the mushroom mixture and season with salt and pepper.
3
3. Butter a 13-by-9-inch baking dish. Pour in the broccoli-mushroom mixture, smoothing the surface. Sprinkle the cheese on top. In a small bowl, toss the cracker crumbs with the melted butter and scatter them over the casserole. Cover with foil and bake for about 30 minutes, until bubbling. Remove the foil and bake for about 40 minutes longer, until the topping is golden and crisp. Serve warm or at room temperature.
4
Make Ahead: The baked casserole can be refrigerated overnight. Reheat before serving.

901

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 pound wild mushrooms mixed, such as cremini and shiitake, stemmed and quartered, 1 stick unsalted butter plus 1 tablespoon melted, 1 onion large, minced, 4 celery ribs large, finely diced, and more.

Yes, Broccoli & Wild Mushroom Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Broccoli & Wild Mushroom Casserole

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