Name: Creamy Broccoli Beef Casserole
Ingredients: Broccoli Florets (Fresh or Frozen): 6 cups, cut into bite-sized pieces. Broccoli is the star vegetable, providing a slightly bitter counterpoint to the richness of the casserole and a healthy dose of vitamins and fiber.; Mushrooms (Cremini or White Button): 1 pound, sliced. Mushrooms bring an earthy, umami flavor and a meaty texture that adds depth and heartiness to this vegetarian casserole. Cremini mushrooms offer a richer flavor compared to white button mushrooms.; Onion (Yellow or White): 1 medium, chopped. Onion forms the aromatic base of the casserole, adding a subtle sweetness and savory note when sautéed.; Garlic: 2 cloves, minced. Garlic enhances the savory flavors of the mushrooms and onion, adding a pungent and aromatic touch.; Butter (Unsalted): 4 tablespoons. Butter is used to sauté the vegetables and create the roux for the creamy sauce, adding richness and flavor.; All-Purpose Flour: 1/4 cup. Flour is the thickening agent for the creamy sauce, ensuring it has a smooth and luscious texture.; Milk (Whole or 2%): 2 cups. Milk forms the liquid base of the creamy sauce, providing moisture and richness. Whole milk will result in a creamier sauce, but 2% works well too.; Vegetable Broth: 1 cup. Vegetable broth adds another layer of savory flavor to the sauce and helps to thin it to the desired consistency. Low sodium broth is recommended to control salt levels.; Cream Cheese (Full-Fat or Reduced-Fat): 4 ounces, softened. Cream cheese is the secret ingredient for the incredibly creamy texture of this casserole. It also adds a subtle tang that balances the richness.; Cheddar Cheese (Sharp or Mild), Shredded: 2 cups, divided. Cheddar cheese provides the classic cheesy flavor that everyone loves in a casserole. Sharp cheddar will offer a more pronounced cheese flavor, while mild cheddar is a more subtle option. Reserve some for topping.; Parmesan Cheese, Grated: 1/2 cup, divided. Parmesan cheese adds a salty, nutty, and umami-rich flavor to the casserole. It’s incorporated into the sauce and also used for topping for a crispy crust.; Salt: 1 teaspoon, or to taste. Salt enhances all the flavors in the casserole and is crucial for seasoning.; Black Pepper: 1/2 teaspoon, or to taste. Black pepper adds a subtle spice and depth of flavor.; Dried Thyme: 1/2 teaspoon. Thyme brings a warm, herbaceous note that complements the mushrooms and cheese beautifully.; Optional: Breadcrumbs (Panko or Regular): 1/2 cup. Breadcrumbs, especially panko, add a delightful crispy topping to the casserole. Tossed with a little melted butter, they create a golden brown and crunchy crust.

Ingredients

Broccoli Florets (Fresh or Frozen): 6 cups, cut into bite-sized pieces. Broccoli is the star vegetable, providing a slightly bitter counterpoint to the richness of the casserole and a healthy dose of vitamins and fiber.
Mushrooms (Cremini or White Button): 1 pound, sliced. Mushrooms bring an earthy, umami flavor and a meaty texture that adds depth and heartiness to this vegetarian casserole. Cremini mushrooms offer a richer flavor compared to white button mushrooms.
Onion (Yellow or White): 1 medium, chopped. Onion forms the aromatic base of the casserole, adding a subtle sweetness and savory note when sautéed.
Garlic: 2 cloves, minced. Garlic enhances the savory flavors of the mushrooms and onion, adding a pungent and aromatic touch.
Butter (Unsalted): 4 tablespoons. Butter is used to sauté the vegetables and create the roux for the creamy sauce, adding richness and flavor.
All-Purpose Flour: 1/4 cup. Flour is the thickening agent for the creamy sauce, ensuring it has a smooth and luscious texture.
Milk (Whole or 2%): 2 cups. Milk forms the liquid base of the creamy sauce, providing moisture and richness. Whole milk will result in a creamier sauce, but 2% works well too.
Vegetable Broth: 1 cup. Vegetable broth adds another layer of savory flavor to the sauce and helps to thin it to the desired consistency. Low sodium broth is recommended to control salt levels.
Cream Cheese (Full-Fat or Reduced-Fat): 4 ounces, softened. Cream cheese is the secret ingredient for the incredibly creamy texture of this casserole. It also adds a subtle tang that balances the richness.
Cheddar Cheese (Sharp or Mild), Shredded: 2 cups, divided. Cheddar cheese provides the classic cheesy flavor that everyone loves in a casserole. Sharp cheddar will offer a more pronounced cheese flavor, while mild cheddar is a more subtle option. Reserve some for topping.
Parmesan Cheese, Grated: 1/2 cup, divided. Parmesan cheese adds a salty, nutty, and umami-rich flavor to the casserole. It’s incorporated into the sauce and also used for topping for a crispy crust.
Salt: 1 teaspoon, or to taste. Salt enhances all the flavors in the casserole and is crucial for seasoning.
Black Pepper: 1/2 teaspoon, or to taste. Black pepper adds a subtle spice and depth of flavor.
Dried Thyme: 1/2 teaspoon. Thyme brings a warm, herbaceous note that complements the mushrooms and cheese beautifully.
Optional: Breadcrumbs (Panko or Regular): 1/2 cup. Breadcrumbs, especially panko, add a delightful crispy topping to the casserole. Tossed with a little melted butter, they create a golden brown and crunchy crust.

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Instructions

Preheat Oven and Prepare Broccoli: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. If using fresh broccoli, steam or blanch it for about 5 minutes until slightly tender-crisp. If using frozen broccoli, thaw it and drain any excess water. This pre-cooking step ensures the broccoli is tender and not soggy in the final casserole.
Sauté Aromatics and Mushrooms: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the chopped onion and sauté for about 5 minutes until softened and translucent. Add the minced garlic and sliced mushrooms to the skillet. Cook for 8-10 minutes, stirring occasionally, until the mushrooms are softened, have released their moisture, and are lightly browned. This step concentrates the flavor of the mushrooms and onions, creating a flavorful base for the casserole.
Make the Creamy Sauce: In the same skillet, melt the remaining 2 tablespoons of butter. Add the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux. This cooked flour base helps to thicken the sauce without any raw flour taste. Gradually whisk in the milk and vegetable broth, ensuring there are no lumps. Continue whisking until the sauce thickens slightly and comes to a gentle simmer.
Incorporate Cream Cheese and Cheese: Reduce the heat to low. Add the softened cream cheese to the sauce and stir until it is completely melted and incorporated, making the sauce wonderfully creamy. Stir in 1 1/2 cups of the shredded cheddar cheese and 1/4 cup of the grated Parmesan cheese. Continue stirring until the cheeses are melted and the sauce is smooth and cheesy.
Season and Combine: Season the creamy sauce with salt, black pepper, and dried thyme. Taste and adjust seasonings as needed. Add the pre-cooked broccoli florets to the skillet with the creamy mushroom sauce and gently stir to combine, ensuring the broccoli is evenly coated with the sauce.
Assemble and Bake the Casserole: Pour the broccoli and mushroom mixture into the prepared baking dish, spreading it evenly. Sprinkle the remaining 1/2 cup of shredded cheddar cheese and 1/4 cup of grated Parmesan cheese evenly over the top of the casserole. If using breadcrumbs, in a small bowl, toss the breadcrumbs with 1 tablespoon of melted butter (optional) and sprinkle them evenly over the cheese topping.
Bake Until Golden and Bubbly: Bake in the preheated oven for 20-25 minutes, or until the casserole is heated through, bubbly around the edges, and the cheese topping is melted and golden brown. If using breadcrumbs, they should be nicely browned and crispy.
Rest and Serve: Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the casserole to set slightly and the flavors to meld together. Serve hot and enjoy!

Nutrition

Serving Size: one normal portion
Calories: 450
Fat: 30g
Saturated Fat: 18g