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This delicious broccoli casserole from scratch is filled with fresh broccoli, mushrooms, cheddar cheese, and a homemade cream sauce. A buttery, cheesy breadcrumb topping adds a crispy finishing touch to this classic dish. This healthier broccoli casserole is made without mayonnaise.
INGREDIENTS
2 ½ pounds broccoli florets, cut into bite-size pieces (about 8 cups)
6 tablespoons butter, divided
1 cup finely chopped crimini or button mushrooms
¼ cup flour
1 cup milk (whole or 2% preferred)
½ cup half and half
½ teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup plain Greek yogurt
1 cup finely chopped yellow onion
1 egg, lightly beaten
1 ½ cups grated cheddar cheese, divided
1 ¼ cups whole-wheat breadcrumbs (homemade* or store-bought), divided
INSTRUCTIONS
Visit Broccoli Casserole From Scratch By Kristine – Kristine’s Kitchen @ www.kristineskitchenblog.com for full recipe
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