Go Back
+ servings
Serving of baked broccoli mushroom casserole on white plate with a fork
Print

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.
Course Side Dish
Cuisine American
Keyword Broccoli Mushroom Casserole
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 people
Calories 142kcal
Author Jennifer @ Plowing Through Life

Equipment

  • 8 x 8" Baking Dish
  • Slotted Spoon
  • 12-Inch Skillet

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