Description
A rich and creamy broccoli mushroom bake that is easy to prepare and perfect as a side dish.
Ingredients
Scale
- 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