Best 12 Broccoli Mushroom Casserole Recipes

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Feast your taste buds on a culinary journey with our savory Broccoli Mushroom Casserole recipes! Embark on a delightful adventure with three distinct variations, each offering a unique symphony of flavors.

1. **Classic Broccoli Mushroom Casserole**: Experience the timeless charm of this classic casserole, where tender broccoli florets and earthy mushrooms unite in a creamy, cheesy embrace. A crispy breadcrumb topping adds a golden-brown crunch, making this dish a comforting classic.

2. **Sun-Dried Tomato and Spinach Broccoli Mushroom Casserole**: Embark on a Mediterranean escapade with this vibrant rendition. Sun-dried tomatoes infuse a tangy sweetness, while fresh spinach lends a vibrant green hue and a boost of nutrients. Prepare to be captivated by this flavorful twist on a classic.

3. **Cheesy Bacon Broccoli Mushroom Casserole**: Indulge in a bacon lover's paradise with this irresistible casserole. Crispy bacon bits add a smoky, savory dimension, while a generous helping of melted cheese creates a gooey, irresistible topping. This hearty and satisfying dish is sure to become a family favorite.

Here are our top 12 tried and tested recipes!

CHEESY MUSHROOM AND BROCCOLI CASSEROLE



Cheesy Mushroom and Broccoli Casserole image

Provided by Sunny Anderson

Categories     side-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 13

3 tablespoons butter, plus extra for casserole dish
2 tablespoons all-purpose flour
1/2 pound shiitake or baby bella mushrooms, sliced
1/4 cup onions, chopped
2 cloves garlic, finely chopped
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 1/2 cups heavy cream
1/2 cup chicken stock
1 (10-ounce) box frozen chopped broccoli, thawed and drained
2 cups shredded Cheddar-Monterey blend
3 cups cooked rice
Salt and freshly ground black pepper

Steps:

  • Preheat oven to 425 degrees F.
  • Butter casserole dish. In a large pot, melt 3 tablespoons butter and flour over medium heat until golden in color to make a quick roux. The roux should resemble the color of peanut butter. Add mushrooms, onion, garlic, garlic powder, cayenne pepper, heavy cream and chicken stock. Add broccoli, 1 cup of the cheese and rice. Season with salt and pepper, to taste. Pour into buttered dish and top with remaining shredded Cheddar. Bake until cheese is melted and golden, about 20 minutes.

BROCCOLI MUSHROOM CASSEROLE



Broccoli Mushroom Casserole image

I take this dish to Thanksgiving family gatherings, and it's requested every year. -Cynthia Edmiston, Sullivan's Island, South Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 6 servings.

Number Of Ingredients 13

2 cups water
1/2 pound sliced fresh mushrooms
3 cups chopped fresh broccoli
1 small onion, chopped
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
3/4 cup shredded Swiss cheese
1/2 cup reduced-fat mayonnaise
2 large egg whites
1 large egg
1 teaspoon ground mustard
1/4 teaspoon pepper
1-1/4 cups shredded reduced-fat cheddar cheese, divided
1 cup crushed baked potato chips

Steps:

  • In a large saucepan, combine the water, mushrooms, broccoli and onion. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until vegetables are crisp-tender., Meanwhile, in a large bowl, combine the soup, Swiss cheese, mayonnaise, egg whites, egg, mustard, pepper and 3/4 cup cheddar cheese. Drain vegetables; stir into soup mixture. , Transfer to an 11x7-in. baking dish coated with cooking spray. Sprinkle with potato chips and remaining cheddar cheese. Bake, uncovered, at 350° for 35-40 minutes or until a thermometer reads 160°.

Nutrition Facts : Calories 297 calories, Fat 18g fat (7g saturated fat), Cholesterol 73mg cholesterol, Sodium 631mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 3g fiber), Protein 16g protein.

BROCCOLI & MUSHROOM CASSEROLE



Broccoli & Mushroom Casserole image

Wonderful vegetarian one-dish meal or could be a side-dish too! Perfect for a winters night. *Healthy Request soup adds 44 calories, 1 gram fat and 1 gram of sugar per serving. Half a can of fried onions adds 61 calories and 4 gram of fat per serving.*

Provided by Brooke the Cook in

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb frozen broccoli (Or about 2 medium bunches fresh broccoli, trimmed and chopped)
1 medium onion, diced
1 garlic clove, minced
1 (4 1/2 ounce) jar sliced mushrooms, drained
1 teaspoon Worcestershire sauce
1/4 teaspoon paprika
1/4 teaspoon red pepper flakes
1/4 teaspoon ground pepper
1 (10 1/2 ounce) can Healthy Request cream of celery soup
3 ounces fat-free cheddar cheese, shredded (3/4 cup)
1/2 cup light mayonnaise
1/2 cup fat-free mayonnaise
1/2 cup egg substitute
1 1/2 ounces French-fried onions, divided (half a small can)

Steps:

  • Preheat oven to 350 degrees and spray casserole dish with cooking spray.
  • Steam broccoli until crisp-tender, then place in prepared casserole dish when finished.
  • While broccoli is steaming. Spray skillet with cooking spray. Over medium-high heat add onion and saute until translucent.
  • Add garlic and saute for additional 30 seconds.
  • Add the next 9 ingredients (through fat-free mayonnaise) and cook until warm and bubbly. Remove from heat and stir in egg beaters. Pour mixture over broccoli.
  • Bake for 15 minutes, then add French-fried onions and bake an additional 10 minutes.

BROCCOLI MUSHROOM NOODLE CASSEROLE



Broccoli Mushroom Noodle Casserole image

This is a tasty, filling vegetarian main dish from The Moosewood Cookbook. This makes a lot, so you may want to try half if cooking for a small family.

Provided by pattikay in L.A.

Categories     Vegetable

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 stalks fresh broccoli, including stems, peeled and chopped
1 lb fresh mushrooms, sliced
1 large onion, chopped
1 -2 tablespoon butter
salt
pepper
1/4 cup dry white wine
3 eggs
3 cups ricotta cheese (or a combination) or 3 cups cottage cheese (or a combination)
1 cup sour cream
3 cups uncooked wide egg noodles
1 cup grated sharp cheddar cheese
1/4-1/2 cup fine breadcrumbs or 1/4-1/2 cup wheat germ

Steps:

  • Saute chopped broccoli, mushrooms and onion in butter till tender. Salt and pepper lightly. Toss with wine.
  • Beat eggs in a large bowl.
  • Whisk in ricotta/cottage cheese and sour cream.
  • Boil noodles in salted water till slightly underdone. Drain and butter.
  • Removed sauteed vegetables from pan to cheese mixture with a slotted spoon.
  • Add noodles and either 1/4 cup bread crumbs or 2 T wheat germ. Mix everything.
  • Spread into buttered 9x13 baking pan.
  • Top with more breadcrumbs or wheat germ and grated cheddar.
  • Bake covered for 30 minutes at 350.
  • Uncover and bake for 15 minutes more.

Nutrition Facts : Calories 572.7, Fat 36.2, SaturatedFat 21.5, Cholesterol 226.2, Sodium 355.8, Carbohydrate 32.2, Fiber 3.9, Sugar 4.6, Protein 30.2

CHICKEN, MUSHROOM, AND BROCCOLI CURRY CASSEROLE



Chicken, Mushroom, and Broccoli Curry Casserole image

I was first introduced to this recipe by a coworker. I was skeptical at first because I've never been a big fan of curry, and I despise mayonnaise, but after hearing all the raves about it, I decided to give it a try. Wow, was I surprised! I absolutely love this casserole, and I'm sure you will, too.

Provided by A. Hall

Categories     Casseroles

Time 55m

Number Of Ingredients 13

4 chicken breast halves, skinless and boneless
1-2 Tbsp olive oil
1 Tbsp chef paul prudhomme's poultry magic seasoning blend
2 Tbsp butter
16 oz fresh sliced mushrooms
1 pkg broccoli florets, frozen (12-14 oz.)
2 can(s) cream of chicken soup
1 c real mayonnaise
2 Tbsp curry powder
TOPPING
2 c mild cheddar cheese, shredded (more if desired)
1/2 pkg stuffing mix, herb-seasoned (6 oz. package)
2-3 Tbsp butter, melted

Steps:

  • 1. Cut chicken breasts into 1-inch pieces. Heat olive oil in a large skillet and add chicken. Sprinkle chicken with poultry seasoning (I use Paul Prudhomme's Poultry Magic, but you can substitute your favorite seasoning). Saute until chicken is cooked through. Place chicken in a strainer to drain, then spread the cooked seasoned chicken evenly in a 9x13 inch casserole dish or baking pan and set aside.
  • 2. Rinse mushrooms thoroughly with cold water and set aside. Melt butter in a large skillet and add the mushrooms (you can use the same skillet you used for the chicken). Saute until mushrooms are tender and have released a good amount of liquid. Drain well and layer sauteed mushrooms on top of the chicken. NOTE: If mushrooms are undercooked, they will release too much liquid into your casserole, which will result in a runny mess.
  • 3. Layer frozen broccoli florets on top of the sauteed mushrooms. NOTE: You can cook and drain the broccoli prior to adding it to the casserole, but precooking is not necessary.
  • 4. In a small mixing bowl, stir together cream of chicken soup, mayonnaise, and curry powder. Spread mixture evenly over the broccoli.
  • 5. Layer shredded cheddar cheese evenly over the top of the casserole.
  • 6. Pour seasoned stuffing mix into a bowl and stir in melted butter to coat the mix. If mix is too dry, add more melted butter, but be careful not to add too much. Sprinkle stuffing mix over the cheese to top the casserole.
  • 7. Place casserole on the center rack of a preheated 350 degree oven and bake uncovered for 20-25 minutes, or until cheese is melted and stuffing mix is golden brown.

CREAMY BROCCOLI & MUSHROOM CASSEROLE



Creamy Broccoli & Mushroom Casserole image

A very pretty side dish that tastes as good as it looks. From Saveur, but I use frozen broccoli instead of fresh and light mayo instead of regular mayo.

Provided by rpgaymer

Categories     Cheese

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 17

3 (10 ounce) bags frozen broccoli florets
2 tablespoons olive oil
8 tablespoons unsalted butter, divided
8 ounces white mushrooms, thinly sliced
1 1/2 cups panko breadcrumbs
2 teaspoons dried sage
salt & pepper, to taste
3 garlic cloves, finely chopped
1 yellow onion, finely chopped
3 tablespoons flour
2 cups milk
2 teaspoons mustard powder
1/4 teaspoon nutmeg
3 ounces cream cheese, softened
2 cups shredded cheddar cheese, divided
1/2 cup mayonnaise (I use the light kind- works fine)
2 eggs, lightly beaten

Steps:

  • Cook the broccoli according to your package's directions (I usually just microwave it in a bowl with a few tablespoons of water until it's done). Drain and transfer to a 9" x 13" baking dish and set aside.
  • Heat oil and 2 tablespoons butter in a 10" skillet over medium-high heat. Add mushrooms, and cook, stirring, until browned, about 5 minutes; transfer to a bowl and set aside.
  • Add 3 tablespoons butter to skillet and melt. Remove from heat add bread crumbs and sage; season with salt and pepper and set aside.
  • Heat remaining butter in a 2-qt. saucepan over medium-high heat. Add garlic and onion, and cook until soft, about 4 minutes. Add flour, and cook, stirring, for 2 minutes. Add milk, mustard, and nutmeg, and bring to a boil. Reduce heat to medium and cook, stirring often, until sauce is slightly thickened, about 3 minutes. Remove from heat and stir in cream cheese, 1 cup cheddar, mayonnaise, and eggs until smooth; season with salt and pepper and set sauce aside.
  • Heat broiler to high. Pour sauce evenly over the top of the broccoli; sprinkle with mushrooms, bread crumbs and remaining cheddar. Broil until cheese is melted and lightly browned, about 2 minutes.

CREAMY HAM BROCCOLI AND MUSHROOM CASSEROLE



Creamy Ham Broccoli and Mushroom Casserole image

This is a great recipe to use leftover ham, you can also use cooked chicken or turkey in place of the ham. One medium cauliflower cut into florets can be used in place of broccoli if desired. This recipe can be doubled if desired. You will love this casserole!

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 16

3 cups broccoli florets (can use more)
4 tablespoons butter
1 -2 tablespoon minced fresh garlic
1 small onion, finely chopped
1 pinch cayenne pepper (optional or to taste)
1/4 cup flour
2 cups half-and-half cream (or use full-fat milk)
1 cup shredded old cheddar cheese
1/2 cup sour cream
1/2 teaspoon seasoning salt (or to taste or use white salt)
black pepper
2 cups cooked finely diced ham
3/4 cup canned sliced mushrooms, well drained
1 1/2 cups breadcrumbs
2 tablespoons grated parmesan cheese (optional)
2 tablespoons melted butter

Steps:

  • Set oven to 350 degrees.
  • Butter a 2 or 3-quart casserole dish.
  • Cook the broccoli florets in boiling water until just tender; drain very well, then place on paper towels to dry further.
  • Melt butter in a medium heavy-bottom saucepan over medium heat; add in the onions, garlic and cayenne, saute until tender (about 3-4 minutes).
  • Add in flour whisking constantly until mixture thickens (about 2 minutes, do not brown the flour, if the mixture is too thick just add in more cream to thin out).
  • Slowly add in half and half cream or full-fat milk, whisking constantly until the mixture begins to thicken.
  • Add in cheddar cheese and sour cream; stir until the cheese melts (do not boil).
  • Season with salt and black pepper to taste.
  • Add in broccoli florets, ham and mushrooms into the cheese mixture; mix to combine.
  • Transfer to prepared casserole dish.
  • In a small bowl mix together the breadcrumbs with Parmesan cheese (if using) and melted butter until combined; sprinkle on top of casserole.
  • Bake uncovered for about 45 minutes.
  • Delicious!

BROCCOLI MUSHROOM CASSEROLE



Broccoli Mushroom Casserole image

Provided by Kitchen Crew

Categories     Side Casseroles

Number Of Ingredients 11

1 1/2 lb broccoli florets
6 Tbsp butter
1/4 c flour
1/2 tsp salt
1/4 tsp pepper
2 c milk
1 c cheddar cheese, shredded
1/2 lb mushrooms, small
2 Tbsp green bell pepper, chopped
cheddar cheese, shredded
1/4 tsp paprika

Steps:

  • 1. Cook florets in 1 inch boiling salted water 3 to 5 minutes; drain.
  • 2. Arrange broccoli in greased 9-inch square pan.
  • 3. Melt 5 tablespoons butter and blend in flour, salt and pepper; cook and stir until smooth.
  • 4. Remove from heat and stir in milk; bring to boil and boil 1 minute, stirring constantly. Add cheese and remove from heat. Saute mushrooms in remaining 1 tablespoon butter until tender and add to sauce; add green pepper and cook 1 minute.
  • 5. Pour sauce over broccoli; sprinkle with additional cheese and paprika, if desired.
  • 6. Bake at 350 15 to 20 minutes.

BROCCOLI MUSHROOM CASSEROLE



Broccoli Mushroom Casserole image

Veggie Side dish!

Provided by Krista Fenstad

Categories     Side Casseroles

Time 25m

Number Of Ingredients 6

1 box (10 oz) broccoli, frozen, chopped
1 jar(s) (6oz) mushrooms, sliced
butter buds
butter to taste
holland style onions
bacon bits

Steps:

  • 1. 1.In a microwave safe bowl, 2.Mix broccoli and mushrooms, 3.cover loosely with wax paper 4.Microwave for 9 minutes 5.Add butter buds and bacon bits and 6.mix. 7.Add 1T light butter and mix in to melt. 8.Cut 5 onions into quarters and add to mixture.

BROCCOLI MUSHROOM CASSEROLE



Broccoli Mushroom Casserole image

Make and share this Broccoli Mushroom Casserole recipe from Food.com.

Provided by SooZee

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

1 1/2 lbs broccoli
1 cup sour cream
0.5 (10 ounce) can mushroom soup
1 tablespoon minced onion
1/2 cup shredded cheddar cheese

Steps:

  • Steam broccoli until just tender.
  • Oil a 2 quart casserole.
  • Mix broccoli, onion, soup, sour cream in the casserole.
  • Top with cheddar.
  • Bake 325* for 40 minutes.

Nutrition Facts : Calories 238.6, Fat 17.3, SaturatedFat 9.8, Cholesterol 44.7, Sodium 333.9, Carbohydrate 14.9, Fiber 4.5, Sugar 5.2, Protein 9.8

CHEESY MUSHROOM AND BROCCOLI CASSEROLE



Cheesy Mushroom and Broccoli Casserole image

I saw Sunny Andersen make this on Cooking for Real yesterday and WOW did it look fabulous. She suggests serving it for holiday meals, but it would be great anytime! You could use this as a side dish or as a great vegetarian main dish.

Provided by januarybride

Categories     < 60 Mins

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 13

3 tablespoons butter, plus extra for casserole dish
2 tablespoons all-purpose flour
1/2 lb shiitake mushrooms or 1/2 lb baby bella mushroom, sliced
1/4 cup onion, chopped
2 garlic cloves, finely chopped
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 1/2 cups heavy cream
1/2 cup chicken stock
1 (10 ounce) box frozen chopped broccoli, thawed and drained
2 cups shredded cheddar-monterey cheese
3 cups cooked rice
salt & freshly ground black pepper

Steps:

  • Preheat oven to 425 degrees F. Butter a 1 1/8-quart oval casserole dish.
  • In a large pot, melt 3 tablespoons butter and flour over medium heat until golden in color to make a quick roux. The roux should resemble the color of peanut butter.
  • Add mushrooms, onion, garlic, garlic powder, cayenne pepper, heavy cream and chicken stock.
  • Add broccoli, 1 cup of the cheese and rice; stir. Season with salt and pepper, to taste.
  • Pour into buttered dish and top with remaining shredded Cheddar. Bake until cheese is melted and golden, about 20 minutes.

Nutrition Facts : Calories 548.7, Fat 37.8, SaturatedFat 23.3, Cholesterol 121.5, Sodium 481.2, Carbohydrate 40.1, Fiber 2.9, Sugar 2.2, Protein 14

BROCCOLI AND MUSHROOM CASSEROLE



BROCCOLI AND MUSHROOM CASSEROLE image

Categories     Vegetable     Bake     Quick & Easy

Yield Serves family of 4 easily

Number Of Ingredients 10

1 cup Risotto/Arborio Rice
2 cups sliced mushrooms ( I prefer Crimini )
2 cups Broccoli flowers ( bite-size pieces )
1 cup grated Monterey Jack cheese
! cup grated Paremesan Cheese
1 cup chicken broth ( can be made with any flavor )
1 can chedder cheese soup
1/2 cup white wine
1 med. onion
1 head garlic salt and pepper to taste

Steps:

  • Preheat oven 350* grease glass 13/9 pan spread 1 cup rice in bottom of pan. Wisk together broth, wine, chedder soup, chopped onion and entire head of garlic finely chopped in a large, deep bowl. Pour over rice. Layer jack cheese, mushrooms, broccoli spears with stem poked into the mushrooms, parmesan cheese in this order. Cover with foil and bale 30 mins. Uncover and bake 15 more mins to melt cheese.

Tips:

  • Choose fresh, high-quality ingredients. This will make a big difference in the flavor of your casserole.
  • Don't overcook the broccoli and mushrooms. They should be tender but still have a little bit of crunch.
  • Use a good quality cheese. This will also make a big difference in the flavor of the casserole.
  • Don't be afraid to experiment with different ingredients. You can add other vegetables, such as carrots or zucchini, or different types of cheese.
  • Serve the casserole hot out of the oven. It's best enjoyed this way.

Conclusion:

Broccoli mushroom casserole is a delicious and easy-to-make dish that is perfect for a weeknight dinner. It's also a great way to get your kids to eat their vegetables. With its creamy sauce, tender broccoli and mushrooms, and cheesy topping, this casserole is sure to be a hit with the whole family. So next time you're looking for a quick and easy dinner, give this recipe a try.

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