If you’re looking for a side dish that’s both delicious and comforting, let me introduce you to Paula Deen’s creamy broccoli mushroom bake! This dish is a true family favorite in my house, and it never fails to impress at gatherings. The combination of fresh broccoli and tender mushrooms enveloped in a rich and creamy sauce is simply irresistible. I remember the first time I made it for a family dinner; the looks on everyone’s faces as they took their first bite was priceless! Trust me, once you try this bake, you’ll want to keep it close to your heart and on your dinner table for every special occasion.
Ingredients List
- 4 cups fresh broccoli florets (washed and chopped)
- 1 cup sliced mushrooms (button or cremini work great)
- 1 cup sour cream (for that creamy goodness)
- 1 cup shredded cheddar cheese (I like to use sharp for extra flavor)
- 1/2 cup mayonnaise (adds a nice richness)
- 1/2 cup breadcrumbs (for that perfect crispy topping)
- 1/4 cup grated Parmesan cheese (because everything’s better with cheese!)
- 1/4 teaspoon garlic powder (for a subtle kick)
- 1/4 teaspoon onion powder (just enough to enhance the flavor)
- Salt and pepper to taste (don’t be shy with the seasoning!)
How to Prepare Paula Deen’s Creamy Broccoli Mushroom Bake
- First things first, let’s preheat that oven to 350°F (175°C). You want it nice and toasty for our bake!
- While the oven warms up, grab your fresh broccoli florets and steam them until they’re tender, which should take about 5 minutes. You want them soft but still bright green—so don’t overdo it!
- In the meantime, heat a skillet over medium heat and sauté the sliced mushrooms until they’re soft and golden. This step brings out their lovely flavor, so don’t rush it!
- Now, in a large mixing bowl, combine the sour cream, mayonnaise, garlic powder, onion powder, and a sprinkle of salt and pepper. Give it a good stir until it’s all well blended and creamy.
- Once your broccoli is ready and mushrooms are sautéed, fold them into the sour cream mixture. Then, stir in half of your shredded cheddar cheese. Oh, the aroma already is divine!
- Transfer this creamy mixture into a greased baking dish, spreading it out evenly. Top it off with the remaining cheddar cheese, breadcrumbs, and a sprinkle of Parmesan cheese for that golden crust.
- Pop it in the oven and bake for 25-30 minutes, or until it’s bubbly and beautifully golden on top. Trust me, the anticipation will be worth it!
Why You’ll Love This Recipe
- Rich and creamy texture that melts in your mouth
- Simple preparation with minimal fuss
- Perfectly pairs with a variety of main dishes
- Vegetarian-friendly and full of flavor
- Leftovers are just as delicious, making it great for meal prep
Tips for Success
To elevate your Paula Deen’s creamy broccoli mushroom bake, here are some of my go-to tips! First, if you’re short on fresh broccoli, frozen works just fine—just be sure to thaw and drain it well to avoid excess water. For a protein boost, consider adding shredded rotisserie chicken; it blends beautifully with the creamy sauce! I also love using a mix of cheeses—try adding some mozzarella for a stretchy, melty texture. When it comes to presentation, sprinkle some extra Parmesan on top during the last few minutes of baking for a golden finish. And don’t forget to let it sit for a few minutes before serving; it helps the bake set up nicely, making it easier to scoop out those perfect portions!
Nutritional Information
The estimated nutritional data for Paula Deen’s creamy broccoli mushroom bake is as follows: each serving contains approximately 250 calories, 18g of fat, 8g of protein, and 12g of carbohydrates. Keep in mind these values are typical estimates and can vary based on specific ingredients used. Enjoy this comforting dish guilt-free!
Storage & Reheating Instructions
Storing your leftover Paula Deen’s creamy broccoli mushroom bake is super easy! Just make sure it’s completely cooled, then transfer it to an airtight container. It’ll keep well in the refrigerator for up to 3 days. When you’re ready to enjoy those delicious leftovers, simply reheat in the oven at 350°F (175°C) for about 15-20 minutes or until it’s warmed through and bubbly again. You can also pop it in the microwave for a quicker option—just cover it with a microwave-safe lid or wrap to keep the moisture in. Either way, it’s bound to taste just as good as when it was first made!
FAQ Section
Can I use frozen broccoli instead of fresh?
Absolutely! Frozen broccoli is a great substitute. Just be sure to thaw it and drain any excess water before adding it to the mix. It saves time and still gives you that lovely flavor!
What can I substitute for sour cream?
If you’re not a fan of sour cream or don’t have any on hand, you can use Greek yogurt instead. It adds a similar creaminess and a bit of tang, which works perfectly in this bake!
Is there a way to make this dish gluten-free?
Yes, simply swap out the breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers. This way, you can enjoy Paula Deen’s creamy broccoli mushroom bake without any worries.
Can I add meat to this dish?
Definitely! Shredded rotisserie chicken or cooked sausage can be fantastic additions, turning this side dish into a hearty main course. Just mix it in along with the veggies!
What dishes pair well with this bake?
This creamy bake pairs beautifully with grilled chicken, roasted meats, or even a hearty salad. It’s such a versatile side that complements a wide range of flavors!
Serving Suggestions
Paula Deen’s creamy broccoli mushroom bake is such a versatile dish that it pairs beautifully with a variety of meals! For a comforting dinner, serve it alongside roasted chicken or grilled steak; the creamy texture balances the savory flavors perfectly. If you’re looking for something lighter, it pairs wonderfully with a fresh garden salad drizzled with a tangy vinaigrette. And don’t forget about drinks! A chilled glass of white wine, like Chardonnay, enhances the richness of the bake, while sparkling water with a squeeze of lemon is a refreshing non-alcoholic option. Trust me, these pairings will elevate your dining experience!
For more delicious recipes, check out this stuffed chicken recipe or this creamy cauliflower soup!
Print
Paula Deen’s Creamy Broccoli Mushroom Bake Delight in 7 Steps
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A rich and creamy broccoli mushroom bake that is easy to prepare and perfect as a side dish.
Ingredients
- 4 cups fresh broccoli florets
- 1 cup sliced mushrooms
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup mayonnaise
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Steam the broccoli until tender, about 5 minutes.
- In a skillet, sauté the mushrooms until soft.
- In a large bowl, mix sour cream, mayonnaise, garlic powder, onion powder, salt, and pepper.
- Add the cooked broccoli and sautéed mushrooms to the mixture.
- Stir in half of the cheddar cheese.
- Transfer the mixture to a greased baking dish.
- Top with remaining cheddar cheese, breadcrumbs, and Parmesan cheese.
- Bake for 25-30 minutes until bubbly and golden.
Notes
- You can use frozen broccoli if fresh is unavailable.
- Try adding cooked chicken for a complete meal.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the dish
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg
Keywords: paula deens creamy broccoli mushroom bake
