A delicious and easy broccoli and mushroom casserole that will be a new family favorite.

Broccoli and Mushroom Casserole

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By Stonyfield

• Vegetarian
• American
• Side Dishes
• Winter

A delicious and easy broccoli and mushroom casserole that will be a new family favorite.

Ready In: 50 minutes

Level: Easy

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Prep: 5 minutes

Cook: 45 minutes

Yields: 8 Servings

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Ingredients

• 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 Reduced Fat 2% Milk
• 1 1/2 c Stonyfield Organic Low Fat Smooth & Creamy Plain
• 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)

directions

Step 1

Preheat oven to 350°. Grease 13x9 baking dish with cooking spray. Set aside.

Step 2

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).

Step 3

Remove from heat and add milk, yogurt, salt and pepper. Add Broccoli and 1/2 the cheese. Pour mixture into a baking dish.

Step 4

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.