Broccoli Mushroom Casserole
.
Yield
6 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
broccoli florets
|
|
| 6 | tablespoons |
butter
or margarine |
|
| ¼ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | cups |
milk
|
|
| 1 | cup |
cheddar cheese
shredded |
|
| ½ | pound |
mushrooms
|
|
| 2 | tablespoons |
green bell peppers
chopped |
|
| 1 | x |
cheese
additional |
*
|
| 1 | x |
paprika
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
broccoli florets
|
|
| 9E+1 | ml |
butter
or margarine |
|
| 59 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 473 | ml |
milk
|
|
| 237 | ml |
cheddar cheese
shredded |
|
| 226.8 | g |
mushrooms
|
|
| 3E+1 | ml |
green bell peppers
chopped |
|
| 1 | x |
cheese
additional |
*
|
| 1 | x |
paprika
|
*
|
Directions
Separate broccoli stalks and cook in 1 inch boiling salted water 3 to 5 minutes. Drain.
Arrange broccoli in greased 9-inch square pan.
Melt 5 tablespoons butter and blend in flour, salt and pepper. Cook and stir until smooth.
Remove from heat and stir in milk. Bring to boil and boil 1 minute, stirring constantly.
Add cheese and remove from heat. Sauté mushrooms in remaining 1 tablespoon butter until tender and add to sauce. Add green pepper and cook 1 minute. Pour sauce over broccoli.
Sprinkle with additional cheese and paprika, if desired.
Bake at 350℉ (180℃) 15 to 20 minutes.
