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Cheesy Broccoli Mushroom Casserole

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Cheesy Broccoli Mushroom Casserole
2009-12-12 Side Dish
5 28

Fresh broccoli is combined with garlic, onions, mushrooms and the perfect amount of cream of mushroom soup and Velveeta. What a rich and creamy side dish.

  • Servings: 12


4 heads Fresh Broccoli, trimmed and chopped
2 Tbsp Butter
1 Medium Onion, diced
3 cloves Garlic, finely minced
1 cup Mushrooms, thinly sliced
1½ cups Shredded Processed Cheese, like velveeta
1× 10.75 oz can Condensed Cream of Mushroom Soup
1½ tsp Salt
2 tsp Ground Black Pepper
¼ cup Butter, melted
2 cups Crushed, seasoned croutons


Preheat oven to 350 degrees and grease a 9X13 inch baking pan and set aside. Bring a pot of lightly salted water to a boil. Cook broccoli in the boiling water for 3 minutes or until just tender. Drain and set aside. In a Dutch oven, heat 2 tablespoons butter over medium high heat. Saute onion, garlic and mushrooms, stirring frequently until wilted, 5-7 minutes. Reduce heat to medium and stir in cheese, cream of mushroom soup, salt and pepper. Stir until cheese is melted. Add the broccoli, stirring to coat. Transfer the mixture to a prepared baking dish. In a medium sized bowl, mix the melted butter and croutons and sprinkle over the broccoli mixture. Bake 30 minutes in the preheated oven umtil browned and bubbly.