Description
Paula Deens Creamy Broccoli Mushroom Bake delivers pure comfort straight from Southern kitchens. Cheesy, rich casserole goodness makes your weeknight dinner feel like a warm family gathering.
Ingredients
Scale
Main Ingredients:
- 4 cups broccoli florets
- 1 cup mushrooms
- 1 cup cheddar cheese
Supporting Ingredients:
- 1 cup sour cream
- ½ cup mayonnaise
- 2 tablespoons butter
Seasoning and Topping:
- ¼ cup onion
- ¼ cup breadcrumbs
- Salt
- Pepper
Instructions
- Heat your oven to 350°F and grab a 9×13 inch baking dish for easy preparation.
- Steam 4 cups of broccoli florets for exactly 5 minutes until they’re bright green and tender.
- Melt 2 tablespoons of butter in a skillet and sauté 1 cup of mushrooms with ¼ cup chopped onions until they turn soft and translucent.
- Whisk together 1 cup sour cream, ½ cup mayonnaise, and 1 cup shredded cheddar cheese in a large mixing bowl, seasoning with salt and pepper.
- Fold the steamed broccoli and sautéed mushrooms into the creamy mixture, ensuring everything is evenly coated.
- Pour the entire mixture into your prepared baking dish, spreading it out smoothly and evenly.
- Sprinkle ¼ cup breadcrumbs across the top of the casserole for a crispy golden finish.
- Bake uncovered for 25-30 minutes until the edges are bubbling and the top turns a beautiful golden brown color.
Notes
- Steam broccoli just until tender to maintain a crisp texture and vibrant green color.
- Saute mushrooms and onions slowly to develop deep, rich flavor that enhances the entire dish.
- Use full-fat sour cream and mayonnaise for the creamiest, most luxurious sauce that holds everything together.
- For a gluten-free version, swap breadcrumbs with crushed gluten-free crackers or almond meal to keep the crunchy topping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Baked
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 45 mg