Broccoli Mushroom Casserole
This easy vegetable side dish combines chopped broccoli with mushrooms, onion, cheese and creamy of mushroom soup to make a cheesy and delicious Broccoli Mushroom Casserole.
Servings 8 people
Calories 142kcal
Ingredients
- 24 ounces chopped frozen broccoli
- 10.5 ounces cream of mushroom soup
- 1 medium onion chopped
- 2 tablespoons butter
- 1 cup sharp cheddar cheese
- 4 ounce can of mushrooms drained
Instructions
- Saute mushrooms in butter. Lightly cook brocoli, should not be overcooked and mushy, but should not be cold either.
- Mix all ingredients together and pour into a buttered casserole dish.
- Bake at 350°F for 45 minutes to 1 hour.
Notes
- We find that using frozen broccoli and canned mushrooms which can both be stored for months, makes it easy to keep ingredients on hand.
- Fresh ingredients can be used, but should be chopped into small pieces to maximize flavor - fresh mushrooms can be sautéed with onions
- Choose a frozen broccoli that has more than just stems to increase the quality of the casserole
- I've been known to stir in some extra cheese
- Crushed croutons can be sprinkled on top before baking if desired
- Be sure to drain can mushrooms well to avoid a soupy casserole
Nutrition
Calories: 142kcal | Carbohydrates: 10g | Protein: 8g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 406mg | Potassium: 395mg | Fiber: 3g | Sugar: 2g | Vitamin A: 759IU | Vitamin C: 77mg | Calcium: 146mg | Iron: 1mg