A delicious and easy broccoli and mushroom casserole that will be a new family favorite. Broccoli and Mushroom Casserole Go to recipes By Stonyfield Vegetarian American Side Dishes WinterA delicious and easy broccoli and mushroom casserole that will be a new family favorite. Ready In: 50 minutes Level: Easy Prep: 5 minutes Cook: 45 minutes Yields: 8 Servings Print RecipeIngredients1/4 c olive oil1 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 flour1 c low sodium vegetable or chicken broth1/4 c Stonyfield Organic Reduced Fat 2% Milk1 1/2 c Stonyfield Organic Low Fat Smooth & Creamy PlainSalt and pepper to taste2 1/2 lb broccoli cut into 1' florets and stems diced1 1/2 c cheddar cheese (divided, shredded )1 1/3 c butter crackers (crumbled)directionsStep 1Preheat oven to 350°. Grease 13x9 baking dish with cooking spray. Set aside.Step 2In 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).Step 3Remove from heat and add milk, yogurt, salt and pepper. Add Broccoli and 1/2 the cheese. Pour mixture into a baking dish.Step 4In a small bowl mix the remaining cheese with the cracker crumbs. Sprinkle on top of mixture in the baking dish. Bake for 30 minutes.