Broccoli and Mushroom Casserole
|1||large onion (chopped)|
|4||large celery ribs (finely diced)|
|3⁄4||lb||mixed wild mushrooms cleaned and quartered (crimini and shitake)|
|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.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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