4 cups raw broccoli, blanched OR 2 (10-ounce) packages frozen chopped broccoli, cooked and drained
1 cup fresh sliced button mushrooms
4 tbsp. butter
1 tbsp. flour
1/2 cup milk
1/2 cup chicken or vegetable broth
Salt & pepper to taste
1 cup mayonnaise
1 cup grated sharp cheddar
2 eggs, lightly beaten
2 cups breadcrumbs
Preheat oven to 350 degrees F. Spray a 9x9-inch baking dish with vegetable oil cooking spray.
In a skillet melt 2 tablespoons of the butter and brown the mushrooms. Remove the mushrooms and set aside. Sprinkle the flour in the pan and let it cook in the remaining butter until it is nicely browned and becomes smooth like peanut butter - add more butter if needed. Whisk in the milk and the broth and bring to a slow bubble, whisking all the while, until it gets thick. Add the mushrooms back in along with salt and pepper, and stir to mix. This is your "cream of mushroom soup" substitute.
In a large mixing bowl, combine broccoli, mayonnaise, cheese, mushroom roux, and eggs. Combine and place in the baking dish. Top evenly with bread crumbs. Cut the remaining butter up in little bits and sprinkle over the top. Bake for 35 minutes or until set and browned.
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(Image: Kathryn Hill)