Broccoli comes to life again with this Broccoli Mushroom Cheddar Casserole! Oh my, my!
It is amazing that something so good for you can actually be made in so many ways. AND it tastes good!
You just can’t beat that. But…you have to be careful not to get boring.
Want the kids to keep liking broccoli? Then change it up at least every once and a while.
Make a new creation.
This recipe will do that for you.
Until now, we’ve tried mushrooms and of course, we’ve eaten bacon in many ways. But never broccoli, bacon and mushrooms together!!
It’s our newest
invention recipe. And I do believe I may have a breakfast meal recipe idea brewing. (Hmm….watch for an amazing omelet soon. 😉 )
Right now we’re talking about one awesomelicious (yep, that’s awesomely delicious :D) casserole fit for any night of the week or even the holiday.
We’re always having potlucks at work where everyone tries to come up with the best dish of the day. Well folks, I’m here to tell you this one won hands down and thumbs up too.
Simple and quick to put together!
You can do whatever else, plus fold the laundry while the casserole cooks. In case you’re wondering, I like to multi-task. Can you tell?
- 8 cups of broccoli florets (fresh or frozen)
- Thick cut bacon 2-4 strips
- ⅓ cup all-purpose flour
- 5 eggs, beaten well
- ½ cup heavy cream
- 1 cup whole milk
- 2 teaspoons Dijon or brown mustard of choice
- 8 ounces shredded cheddar cheese
- 1 cup mushrooms
- Black pepper
- ½ teaspoon salt
- For about 2 cups of cooked rice, you may need to increase your milk to 1 ¼ cups.
- Preheat oven to 425 degrees and prep 2 ½ quart casserole dish with butter.
- Boil or steam your florets until tender enough to pierce easily with fork tines. Don’t overcook though. Strain and rinse in cold water to stop the broccoli from continuing to cook.
- While broccoli is cooking, fry your bacon. You can do this in strips and then break them up OR you can cut them into small ¼ inch strips across the bacon and fry them. Don’t over crisp the bacon. Drain on paper towels and set aside.
- Whisk ingredients together in a bowl in this order: eggs into flour, then cream and milk. Add mustard, salt and pepper (from ½ teaspoon to 2 teaspoons – depends on your taste).
- Now mix in ⅓ of the shredded cheese and the mushrooms.
- A third of the cheese
- Egg mixture
- A third of the cheese on top
- Bake 25-40 minutes just until sets up well.
This does make a fairly large batch so here are a few ideas...
If you serve as a main course, this will make about 5 servings. 10 servings if this is a side dish.
Also, if you prefer you can make the full batch and freeze the remainder in lunch size portions to take to work.
We would love to hear from you. We want to hear what readers say about our latest and greatest creations as well as your own.
Let us know if you make this and if you tweak it a bit. That’s how we all learn more and get better at this art we all call cooking.
Of course the way folks around here are eating this up….it’s more than just an art, it’s a winner with the whole gang.