Broccoli Cheddar Casserole
  • 4 heads of broccoli cut into smaller bite-size heads
  • 2 tbsp olive oil
  • 1 ½ cup chopped yellow onion
  • 1- 10 oz package of baby bella mushrooms sliced
  • 1 can condensed mushroom soup
  • 8 oz of sour cream
  • 7 oz of freshly shredded sharp cheddar cheese
  • 1/2 tsp kosher salt, plus some to sweat down the onions
  • 1/4 tsp freshly ground pepper
  • 1 cup plain bread crumbs

Heat the oven to 325°F. Steam the broccoli for about 5-7 minutes until a little tender but not breaking apart. In a separate sauce pan heat the olive oil on medium-high heat and then add the onion and cook for 5 minutes (Sprinkle on some salt to help the onions sweat). Then add the mushrooms and cook both of them until tender but not browned, about 8-10 minutes. Add the mushroom soup, sour cream and most of the cheese (leaving a handful to sprinkle on top), ½ tsp of salt, pepper and then the breadcrumbs and stir to combine. Mix in the broccoli and then pour into a 2 quart baking dish that has been covered with cooking oil spray. Sprinkle remaining cheese on top and bake for 35-40 minutes until cheese has melted and is bubbling on the sides.

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