Broccoli and Wild Mushroom Casserole Recipe


  • 1 1/3 cups crumbled Ritz crackers (from 1 sleeve, about 35 crackers)
  • 1 ½ cups coarsely shredded sharp cheddar cheese (6 ounces)
  • 2 ½ pounds broccoli—heads cut into 1-inch florets, stems peeled and cut into ½-inch dice
  • 1 cup mayonnaise
  • Salt and freshly ground pepper
  • ¼ cup milk
  • 1 cup chicken stock or low-sodium broth
  • + 5 more ingredients
    • 3 tablespoons all-purpose flour
    • 4 large celery ribs, finely diced
    • 1 large onion, minced
    • 1 stick unsalted butter, plus 1 tablespoon melted
    • ¾ pound mixed wild mushrooms, such as cremini and shiitake, stemmed and quartered

Preheat the oven to 350°. In a food processor, pulse the mushrooms until coarsely chopped. In a large saucepan, melt the stick of butter. Add the onion and celery and cook over moderately high heat, stirring, until softened, about 6 minutes. Add the mushrooms and cook, stirring, until their liqui...

View full recipe at SpringPad


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