Sometimes it would have rice, always a can of condensed cream of something, and the best ones had crumbled up crackers and cheese on top. This is a slightly elevated version — instead of using a can, I like to make my own cream sauce, because it’s so easy and I like the way it tastes better. The topping makes it.
| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 45 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for the baking dish
- 4 heads broccoli, cut into bite-sized florets on the smaller side (about the size of a quarter)
- 8 ounces white button mushrooms, sliced
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1 teaspoon onion powder
- 1/4 cup (4 tablespoons) unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup crushed butter crackers, such as Ritz
- 1 cup freshly grated sharp Cheddar
Instructions
- Preheat the oven to 400 degrees F. Grease an 8-inch square baking dish or gratin dish.
- Bring 1 inch water to a boil over medium-high heat in a large saucepan with a steamer basket and lid. Add the broccoli to the basket, then cover and steam until the broccoli is bright green and tender, but still crisp, 4 to 6 minutes. Remove the broccoli to a plate and set aside.
- Heat the oil in a large saucepan or skillet over medium-high heat. Add the mushrooms and cook until they have released their moisture and started to brown, 4 to 5 minutes. Add the salt, pepper, onion powder and butter. Stir until the butter is melted. Sprinkle the flour over the mixture and stir until a paste forms. Cook until the paste is golden brown and has a nutty aroma, 3 to 4 more minutes. Slowly pour the milk into the mixture a little at a time, stirring as you pour, until the milk is all combined, then bring to a simmer and cook until the mixture thickens to coat the back of a spoon, another 3 to 4 minutes. Remove from the heat and add the broccoli, tossing to coat. Transfer the mixture to the baking dish.
- Put the butter crackers and cheese in a food processor and grind into a fine crumb mixture. Sprinkle the crumbs over the top of the broccoli and bake until bubbling and the topping is golden brown, 20 to 25 minutes. Let cool for a few minutes before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 383 |
| Total Fat | 20 g |
| Saturated Fat | 9 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 11 g |
| Sugar | 13 g |
| Protein | 17 g |
| Cholesterol | 33 mg |
| Sodium | 893 mg |
Reviews
I had high hopes for this but they fell flat. Too much cheese. Just not a fan.
Made this for thanksgiving… it is my new go to recipe. I will never buy a can of cream of mushroom again making it for Christmas. I follow recipe as posted don’t make any substitutions.
Yes ,twice it is so easy and delicious
We will be making this again for Christmas!
This was so simple to make and delicious. It was a crowd pleaser on the Thanksgiving table!!!
Simply delicious!! My husband and I enjoyed it for dinner. We had the small amount that was left for lunch the next day. Definitely a keeper.
This recipe is great and could be used with many vegetables. Thanks!!
I made this for a Thanksgiving side and it was delicious and easy! I used portobello instead of button mushrooms and my husband I think could use more. Most definitely will be making this again..it is even good for breakfast
This was such a great side for the heavy dishes served on Thanksgiving. My family loved it and will be making this a tradition. Thanks Katie!!
Successful side! Four crowns of broccli were a bit much but three worked perfectly. Assembled the night before, layered the crumbs just before baking. (I added crushed fried onions for additional flavor.) It was great. If you are a mushroom fan, add at least another 4-8 ounces of sliced mushroom. The mushrooms add great flavor and texture.