23 Ratings
  • 5 star values: 14
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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

RuthE
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Ingredients

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

Directions

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

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  • 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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

235 calories; 10.3 g total fat; 19 mg cholesterol; 408 mg sodium. 25.9 g carbohydrates; 13.2 g protein; Full Nutrition


Reviews (17)

Read All Reviews

Most helpful positive review

Rating: 5 stars
04/13/2017
This dish is outstanding! I had some leftover grilled chicken and some garbanzo beans so I added those. I used extra sharp cheddar and asiago cheese and did not add butter to the bread crumbs. This dish can be modified anyway you like it with meat other veggies whatever. Totally recommend this dish!
(6)

Most helpful critical review

Rating: 3 stars
03/01/2018
I made this recipe as a stand-in for the traditional mushroom soup / mayo recipe because I wanted to halve the recipe and didn't want a half-can of mushroom soup left over. I am not typically a cook who likes to use canned soups but for this casserole I'll go back to my regular recipe. This recipe was OK but lacked flavor of my regular casserole and I followed these instructions and ingredients to a T except for halving the ingredients. The left-overs did not improve flavors and in fact it was worse the next day. The bechemel which normally makes a great cheese sauce turned glutinous resulting in a very poor texture...particularly for the leftovers.
(6)
23 Ratings
  • 5 star values: 14
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
03/01/2018
I made this recipe as a stand-in for the traditional mushroom soup / mayo recipe because I wanted to halve the recipe and didn't want a half-can of mushroom soup left over. I am not typically a cook who likes to use canned soups but for this casserole I'll go back to my regular recipe. This recipe was OK but lacked flavor of my regular casserole and I followed these instructions and ingredients to a T except for halving the ingredients. The left-overs did not improve flavors and in fact it was worse the next day. The bechemel which normally makes a great cheese sauce turned glutinous resulting in a very poor texture...particularly for the leftovers.
(6)
Rating: 5 stars
04/13/2017
This dish is outstanding! I had some leftover grilled chicken and some garbanzo beans so I added those. I used extra sharp cheddar and asiago cheese and did not add butter to the bread crumbs. This dish can be modified anyway you like it with meat other veggies whatever. Totally recommend this dish!
(6)
Rating: 5 stars
02/12/2018
loved this recipe. I added a pound of fresh asparagus to 2 cups of frozen broccoli I had these 2 on hand. Since I used half the amount of veggies I cut the milk in half also. I always thicken with corn starch I used that instead of flour. Just add and stir about 1/2 cup corn starch into a cup of cold milk and gradually add this to heated milk then add to pan of browned veggies as directed... gradually and continually stirring. We love garlic so I used garlic salt for regular salt and I used fresh parmesan to mix with the cheddar. I also added to the amount of cheese. What can I say...we love cheese next time I'll cut back on the cheese.
(3)
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Rating: 5 stars
07/27/2016
Excellent! Used fresh broccoli with great results!
(2)
Rating: 5 stars
03/30/2016
This is delicious! My husband and I loved it!
(2)
Rating: 5 stars
06/24/2018
I made a keto-friendly version substituting 2 parts heavy cream and 1 part kefir for the milk konjac root powder for the flour and bacon bits for the bread crumbs. It was amazing!
(2)
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Rating: 4 stars
03/13/2016
Was totally pleased by this recipe. I only tweaked it lightly...used Orange Bell Pepper instead of Red (because that's what I had) Panko bread crumbs vs what was mentioned and only used Cheddar & Parmesan cheese. Its so light and creamy. Could turn this into a complete dinner by adding chicken.
(2)
Rating: 4 stars
12/27/2015
I love this recipe but made some changes out of necessity. I didn't have any peppers so I doubled the mushrooms. I used whole wheat flour and added toasted pecans and cooked rice. Spice it up with Tobasco or Sriracha. Yum!
(1)
Rating: 5 stars
04/05/2016
I added about a cup of leftover pork from andys-spicy-green-chili-pork and the juices that were with it to make it a complete meal. We loved it. Reheated the leftovers in the oven a couple of days later and we found it even tastier. I'd probably add chicken next time since I'm more likely to have that on hand.
(1)