Broccoli Mushroom Casserole

Creamy, cheesy, and loaded with hearty vegetables, this Broccoli Mushroom Casserole is the ultimate comfort food dish that’s perfect for family dinners, potlucks, or holiday gatherings. Tender broccoli florets and golden sautéed mushrooms are enveloped in a velvety cheddar and Parmesan cheese sauce, then baked to perfection under a crispy breadcrumb topping. Made with simple ingredients like butter, milk, and garlic powder, this casserole balances rich, satisfying flavors with wholesome vegetables. Ready in just 50 minutes, it’s an easy-to-make crowd-pleaser that transforms everyday ingredients into a decadent side or main dish. Add this irresistible broccoli and mushroom casserole to your recipe collection for a guaranteed dinnertime hit!

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 4 cups broccoli florets
• 2 cups button mushrooms, sliced
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1.5 cups shredded sharp cheddar cheese
• 0.5 cups grated Parmesan cheese
• 1 teaspoon salt
• 0.5 teaspoons ground black pepper
• 0.5 teaspoons garlic powder
• 0.5 cups breadcrumbs
• 0 as needed cooking spray

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly coat a 9x13-inch casserole dish with cooking spray and set aside.

Step 2

Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 2–3 minutes, just until slightly tender. Drain and immediately transfer to an ice water bath to stop the cooking process. Drain again and set aside.

Step 3

Heat a large skillet over medium heat and add the olive oil. Sauté the sliced mushrooms for 5–6 minutes until they release their moisture and are golden brown. Remove from heat and set aside.

Step 4

In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1–2 minutes to form a roux, whisking constantly.

Step 5

Gradually add the milk to the roux, whisking constantly to avoid lumps. Bring the mixture to a gentle simmer, allowing it to thicken. Stir in the salt, black pepper, and garlic powder.

Step 6

Remove the saucepan from heat and fold in 1 cup of shredded cheddar cheese and the grated Parmesan cheese until melted and smooth.

Step 7

In a large mixing bowl, combine the blanched broccoli, sautéed mushrooms, and the cheese sauce. Stir until everything is evenly coated.

Step 8

Transfer the mixture to the prepared casserole dish and spread it out evenly.

Step 9

Sprinkle the remaining 0.5 cup of shredded cheddar cheese over the top, followed by the breadcrumbs for a crunchy topping.

Step 10

Bake in the preheated oven for 25–30 minutes, or until the casserole is bubbling and the top is golden brown.

Step 11

Remove from the oven and let the casserole cool for 5 minutes before serving.

Nutrition Facts

Serving size	1481.6 grams (1481.6g)

Amount per serving	% Daily Value*
Calories	1982

Total Fat 133.00g	171%
Saturated Fat 69.30g	347%
Polyunsaturated Fat 3.00g
Cholesterol 328mg	109%
Sodium 5294mg	230%
Total Carbohydrate 116.40g	42%
Dietary Fiber 15.70g	56%
Total Sugars 37.50g
Protein 106.70g	213%

Vitamin D 243IU	1214%
Calcium 2483mg	191%
Iron 8mg	46%
Potassium 1711mg	36%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.3%

Protein: 20.4%

Carbs: 22.3%