Kooking with Ken

Broccoli Casserole #2

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I acquired this recipe but found it lacking. This is a result of adjustments.

2 1/2 pounds broccoli florets, chopped (about 8 cups)
6 tablespoon butter, divided
1 cup finely chopped button mushrooms
1/4 cup flour
1 cup milk or milk substitute
1/2 cup half and half
1/2 cup Greek yogurt, plain
1 cup finely chopped onion (yellow, brown, or red)
1 egg, lightly beaten
1 1/2 cup cheddar cheese, shredded, divided
1 1/4 cups whole wheat breadcrumbs, dived
1 cup French fried onions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Steam broccoli for 20 minutes. Transfer to a large bowl.
  3. Melt 1 tablespoon butter in small saucepan over medium heat.
  4. Add mushrooms and cook until soft, about 4 minutes, stirring occasionally. Add mushrooms to broccoli.
  5. Melt 4 tablespoons butter to same saucepan over medium heat.
  6. Slowly sift in flour and whisk until smooth. Whisk for 30 seconds.
  7. Continue whisking while adding milk and half and half. Simmer on low and continue whisking until thickened.
  8. Remove from heat and add yogurt.
  9. Add to bowl of broccoli.
  10. To mushrooms, add onions, egg, 1 cup of cheese, and cup of bread crumbs. Stir.
  11. Apply cooking spray to a 9x12 cooking dish.
  12. Pour mixture into cooking dish.
  13. Melt remaining butter and add to it the remaining bread crumbs. Add remaining cheese and add the French fried onions. Stir.
  14. Sprinkle over broccoli.
  15. Bake 45 minute. Check after 30 minutes.
  16. Let stand 10 minutes.

This page last updated: Sunday, 01-Feb-2015 00:21:56 EST
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This web site started because of my enjoyment in cooking and desire to share simple recipes. This web site is for your benefit and I make no profit on it. After 7 years of trying to cover the costs with donations, I reluctantly introduced advertising in 2013 as a way to finance this site, but it doesn't cover all the costs. A non-tax deductible donation to help cover the cost of operating this web site may be made to Kesign Design Consulting through PayPal ...



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