Description
A more nutritious version of the classic casserole, made with mushrooms, peppers, and whole-wheat bread crumbs.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, sliced
- 1 medium red bell pepper, sliced
- 8 ounces sliced fresh mushrooms
- ½ teaspoon salt, divided
- ¼ teaspoon black pepper
- 6 tablespoons all-purpose flour
- 3 cups low-fat (1%) milk, heated
- ½ cup shredded Cheddar cheese
- ¼ cup shredded Romano cheese
- 7 cups frozen broccoli florets, thawed, well drained on paper towel
- 1 cup fresh whole-grain bread crumbs
- 1 tablespoon butter, cut into bits
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
- Heat oil in a large skillet over medium-high heat. Cook onion
- bell pepper
- mushrooms
- 1/4 teaspoon salt
- and black pepper
- stirring frequently
- until mixture begins to brown
- 12 to 15 minutes.
- Sprinkle flour over mushroom mixture and cook
- stirring
- 1 minute. Add remaining 1/4 teaspoon salt and milk and bring to a boil
- stirring until smooth. Boil
- stirring frequently
- until slightly thickened
- about 3 minutes. Stir in cheddar and 2 tablespoons romano. Stir in broccoli and pour mixture into prepared baking dish.
- Toss bread crumbs with remaining 2 tablespoons romano and sprinkle over top. Dot with butter.
- Bake
- uncovered
- until crumbs are golden and casserole is bubbling
- about 40 minutes. Cool 5 minutes before serving.
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 35 mins
Servings: 8