Creamy Broccoli & Mushroom Casserole

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 3 (10 ounce) bags frozen broccoli florets
• 2 tablespoons olive oil
• 8 tablespoons unsalted butter, divided
• 8 ounces 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

Recipe

• 1 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.
• 2 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.
• 3 add 3 tablespoons butter to skillet and melt. remove from heat add bread crumbs and sage; season with salt and pepper and set aside.
• 4 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.
• 5 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.