Rating: 4.5 stars
32 Ratings
  • 5 star values: 20
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1

A more nutritious version of the classic casserole, made with mushrooms, peppers, and whole-wheat bread crumbs.

Recipe Summary

prep:
30 mins
cook:
1 hr
additional:
5 mins
total:
1 hr 35 mins
Servings:
8
Yield:
8 cups
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.

    Advertisement
  • Heat oil in a large skillet over medium-high heat. Cook onion, bell pepper, mushrooms, 1/4 teaspoon salt, and black pepper, stirring frequently, until mixture begins to brown, 12 to 15 minutes.

  • Sprinkle flour over mushroom mixture and cook, stirring, 1 minute. Add remaining 1/4 teaspoon salt and milk and bring to a boil, stirring until smooth. Boil, stirring frequently, until slightly thickened, about 3 minutes. Stir in cheddar and 2 tablespoons romano. Stir in broccoli and pour mixture into prepared baking dish.

  • Toss bread crumbs with remaining 2 tablespoons romano and sprinkle over top. Dot with butter.

  • Bake, uncovered, until crumbs are golden and casserole is bubbling, about 40 minutes. Cool 5 minutes before serving.

Cook's Note:

A trick to popping the flavor of the Cheddar is to add a bit of romano or Parmesan cheese.

Nutrition Facts

235 calories; protein 13.2g; carbohydrates 25.9g; fat 10.3g; cholesterol 18.8mg; sodium 407.6mg. Full Nutrition
Advertisement