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Simple Broccoli and Mushroom Casserole

By: Stonyfield Yogurt
This image courtesy of

Fresh Broccoli and Mushrooms give this wonderful easy casserole it's earthy flavor. Topped with crumbled crackers for an extra crunch and a magnificent golden brown color, Simple Broccoli and Mushroom Casserole is divine. Baked to perfection, you'll love this cheesy casserole.


Cooking MethodCasserole


  • 1/4 cup olive oil
  • 1 large onion, chopped
  • 3/4 pound mixed wild mushrooms (Crimini and Shitake) cleaned and quartered
  • 3 tablespoons all-purpose flour
  • 1 cup low-sodium vegetable or chicken broth
  • 1/4 cup Stonyfield organic lowfat 2% milk
  • 1 1/2 cup Stonyfield organic lowfat plain yogurt
  • salt and pepper, to taste
  • 2 1/2 pounds broccoli cut into 1 -inch florets and stems diced
  • 1 1/2 cup Cheddar cheese, shredded (divided)
  • 1 1/3 cup butter crackers, crumbled
  • 4 large celery ribs, finely diced


  1. Preheat oven to 350 degrees F. Grease 13x9 baking dish with cooking spray. Set aside.
  2. In a large saucepan, heat oil over medium/high heat. Add onions and celery and cook until softened (about 5 minutes).
  3. Add mushrooms and cook another 5 minutes.
  4. Sprinkle flour over vegetables and cook an additional minute. Add stock and stir scraping up bits from bottom of pot as you stir (about 3 minutes).
  5. Remove from heat and add milk, yogurt, salt and pepper. Add Broccoli and 1/2 the cheese. Pour mixture into a baking dish.
  6. In a small bowl mix the remaining cheese with the cracker crumbs. Sprinkle on top of mixture in the baking dish. Bake for 30 minutes.

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If you like broccoli with mushrooms, this casserole is for you. With creamy cheese sauce throughout, everyone will be asking for seconds. The crunchy cracker crumbs and gooey cheese make an excellent topping. For a healthier version of this recipe, I would use skim milk and reduced fat cheddar cheese.


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