Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This creamy broccoli and mushroom casserole is as comforting as it gets. A cheesy sauce filled with mushrooms coats tender-crisp broccoli, and a panko breadcrumb topping adds a crispy finish. Serve this crowd-pleasing side with roasted chicken, pork or steak.

EatingWell.com, July 2022


Credit: Will Dickey

Recipe Summary

35 mins
1 hr 5 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Coat 9-by-13-inch baking dish with cooking spray.

  • Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Place broccoli in the basket and steam until just tender, 4 to 6 minutes. (Alternatively, place broccoli in a large microwave-safe bowl with 2 tablespoons water. Cover and microwave on High until the broccoli is tender-crisp, 5 to 8 minutes, stirring once.) Coarsely chop the broccoli and spread evenly in the prepared baking dish. Remove the steamer basket and pour out any remaining water from the pot.

  • Add oil and 1 tablespoon butter to the pot; heat over medium-high heat. Add onions and cook, stirring often, until soft and translucent, 3 to 5 minutes. Add mushrooms, garlic and crushed red pepper; cook, stirring occasionally, until the mushrooms are soft and all the liquid is released, about 5 minutes. Sprinkle flour evenly over the vegetables; cook, stirring constantly, for 1 minute. Slowly add broth, stirring constantly. Cook, stirring occasionally, until thickened, 3 to 5 minutes. Stir in cream cheese, lemon juice, pepper and 1/2 teaspoon salt; cook, stirring constantly, until smooth, about 2 minutes. Remove from heat and stir in 3/4 cup Parmesan. Pour the mushroom sauce evenly over the broccoli, stirring gently to combine.

  • Microwave the remaining 2 tablespoons butter in a small microwave-safe bowl on High until melted, about 30 seconds. Add panko and the remaining 1/4 cup Parmesan and pinch of salt; stir to combine. Sprinkle evenly over the broccoli mixture.

  • Bake the casserole until the cheese is melted and the sauce is bubbling around the edges, 25 to 30 minutes.

Nutrition Facts

3/4 cup
181 calories; protein 8g; carbohydrates 15g; dietary fiber 3g; sugars 3g; fat 11g; saturated fat 5g; mono fat 4g; poly fat 1g; cholesterol 24mg; vitamin a iu 2132IU; vitamin b3 niacin 2mg; vitamin c 58mg; vitamin d iu 3IU; vitamin e iu 1IU; folate 63mg; vitamin k 1mg; sodium 338mg; calcium 111mg; iron 1mg; magnesium 24mg; phosphorus 137mg; potassium 357mg; zinc 1mg; omega 6 fatty acid 1g; niacin equivalents 3mg; selenium 9mcg.