| 1⁄4 | c | olive oil |
| 1 | large onion (chopped) | |
| 4 | large celery ribs (finely diced) | |
| 3⁄4 | lb | mixed wild mushrooms cleaned and quartered (crimini and shitake) |
| 3 | tbsp | all-purpose flour |
| 1 | c | low sodium vegetable or chicken broth |
| 1⁄4 | c | Stonyfield Organic Low Fat 2% milk |
| 1 1⁄2 | c | Stonyfield Organic Low Fat Plain Yogurt |
| Salt and pepper to taste | ||
| 2 1⁄2 | lb | broccoli cut into 1" florets and stems diced |
| 1 1⁄2 | c | cheddar cheese (divided, shredded ) |
| 1 1⁄3 | c | butter crackers (crumbled) |
Preheat oven to 350&def;F. Grease 13x9 baking dish with cooking spray. Set aside.
In a large saucepan, heat oil over medium/high heat. Add onions and celery and cook until softened (about 5 minutes). Add mushrooms and cook another 5 minutes. Sprinkle flour over vegetables and cook an additional minute. Add stock and stir scraping up bits from bottom of pot as you stir (about 3 minutes).
Remove from heat and add milk, yogurt, salt and pepper. Add Broccoli and 1/2 the cheese. Pour mixture into a baking dish.
In a small bowl mix the remaining cheese with the cracker crumbs. Sprinkle on top of mixture in the baking dish. Bake for 30 minutes.