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Broccoli & Cremini Mushroom Casserole in Bechamel Sauce Side Dishes
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Submitted by Roaul Couvillion
Houston, TX
on Tuesday, August 30, 2011
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| Makes: | 8 servings |
| Prep Time: | 45 minutes |
| Cook Time: | 30 minutes |
| Ready In: | 1 hour, 15 minutes |
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From the author - This is my own variation on a broccoli casserole that is all scratch. I fix this for holiday meals and special occasions.
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| Ingredients |
| Bechamel Sauce |
5 tbsp butter |
| 4 tbsp all-purpose flour |
4 cups milk |
| 2 tsp salt |
1/4 tsp freshly grated nutmeg |
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| Broccoli Cheese & Mushrooms |
2 heads fresh broccoli cut into florets |
| 8 ounces fresh cremini mushrooms quartered into wedges |
2 cups Monterrey Jack |
| 1 cup cup sharp cheddar grated & mixed with the Monterrey Jack |
1 cup panko bread crumbs for topping (optional) |
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| | | Directions | Bechamel Sauce:
In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes. Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat.
Season with salt and nutmeg, and set aside until ready to use.
Broccoli-Cremini Mushrooms: Steam vegetable mixture in steamer for eight minutes remove. Mix 1/2 of the cheese mixture into Bechamel Sauce. Blend with steamed vegetables. Pour into casserole dish.
Cover with remaining cheese mixture. Optional: top with 1 cup of panko bread crumbs. Bake at 350 degrees for 30 minutes. Serve Hot and Enjoy!
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