Broccoli & Cremini Mushroom Casserole in Bechamel Sauce

  • 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)


Step 1

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.

Step 2

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.

Step 3

Cover with remaining cheese mixture.

Optional: top with 1 cup of panko bread crumbs. Bake at 350 degrees for 30 minutes.


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