Broccoli & Cremini Mushroom Casserole in Bechamel Sauce2011-08-30
- Course: Side Dishes
- Yield : 8
- Servings : 8
- Prep Time : 45m
- Cook Time : 30m
- Ready In : 1:15 h
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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.
- 5 tbsp butter
- 4 tbsp all-purpose flour
- 4 cups milk
- 2 tsp salt
- 1/4 tsp freshly grated nutmeg
- 2 heads fresh broccoli, cut into florets
- 8 ounces fresh cremini mushrooms, quartered into wedges
- 2 cups Monterrey Jack, grated
- 1 cup sharp cheddar, grated
- 1 cup panko bread crumbs for topping (optional)
Mix sharp cheddar and Monterrey Jack cheese. 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.