Broccoli Casserole From Scratch

• Produce

  • 2 1/2 lb Broccoli florets
  • 1 cup Button mushrooms
  • 1 cup Yellow onion

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1/4 cup Flour
  • 1/2 tsp Salt

• Bread & Baked Goods

  • 1 1/4 cups Breadcrumbs, whole-wheat homemade* or store-bought

• Dairy

  • 6 tbsp Butter
  • 1 1/2 cups Cheddar cheese, grated
  • 1/2 cup Greek yogurt
  • 1/2 cup Half-n-half

• Other

  • 1 cup Milk (whole or 2% preferred

Found on kristineskitchenblog.com

Description

Ingredients

• 2 ½ lbs. broccoli florets, cut into bite-size pieces (about 8 cups)
• 6 tbsp. butter, divided
• 1 cup finely chopped button mushrooms
• ¼ cup flour
• 1 cup milk (whole or 2% preferred)
• ½ cup half-n-half
• ½ tsp. salt
• ¼ tsp. freshly ground black pepper
• ½ cup Greek yogurt
• 1 cup finely chopped yellow onion
• 1 egg, lightly beaten
• 1 ½ cups grated cheddar cheese, divided
• 1 ¼ cups whole-wheat breadcrumbs (homemade* or store-bought), divided

Directions

• Preheat oven to 350 degrees F. Lightly spray a baking dish with cooking spray.
• Bring a large pot of water to a boil. Add broccoli and boil for 4 minutes. Transfer to a colander, rinse with cold water, and drain. Place broccoli in a large bowl.
• Meanwhile, melt 1 tablespoon of the butter in a medium saucepan over medium-low heat. Add the mushrooms and cook until soft, about 4 minutes, stirring occasionally. Transfer mushrooms to the bowl with the broccoli.
• In the same saucepan, melt 4 tablespoons of the butter over medium heat. Whisk in the flour until smooth; cook, whisking constantly, 30 seconds. Whisk in the milk and half-n-half. Bring to a low simmer and continue to whisk constantly until thickened. Remove from the heat and stir in the salt, pepper, and Greek yogurt.
• Pour sauce into the bowl with the broccoli and mushrooms. Add the onion, egg, 1 cup of the cheddar cheese, and ½ cup of the breadcrumbs. Stir to combine. Transfer to the prepared baking dish.
• Melt the remaining tablespoon of butter and stir into the remaining ¾ cup breadcrumbs. Stir in the remaining ½ cup cheddar. Sprinkle breadcrumb topping over the casserole.
• Bake for 45 minutes, until filling is hot and bubbly. Check after 30 minutes and cover with foil if topping is browning too quickly. Let stand 10 minutes before serving.