Ingredients
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2 (10 ounce) packages frozen chopped broccoli
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1/2 cup onion, chopped
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1/2 cup celery, chopped
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1/4 cup butter, melted
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1 (4 ounce) can sliced mushrooms, drained
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1/4 cup butter
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1/4 cup all-purpose flour
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2 cups milk
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1 (8 ounce) package cream cheese, cubed and softened
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1/2 teaspoon salt
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1/8 teaspoon pepper
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1 cup sharp cheddar cheese, shredded
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1/2 cup soft breadcrumbs (put some sliced bread into a mini food processor for these)
Instructions
- Cook broccoli according to the package directions; drain. Transfer broccoli to a large bowl, and set aside.
- Saute the onion and celery in 1/4 cup melted butter in a large skillet until the vegetables are tender. Add the sauteed vegetables and the drained mushrooms to the broccoli.
- Melt 1/4 cup butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Reduce the heat to low; add cream cheese, salt, and pepper, stirring until smooth.
- Add one-half of the cream cheese mixture to the broccoli mixture; stir well. Spoon the broccoli mixture into a greased 2-quart casserole. Pour remaining one-half of the cream cheese mixture over the broccoli mixture. Sprinkle evenly with the Cheddar cheese and breadcrumbs.
- Cover and bake at 350 degrees for 30 minutes or until it is hot and bubbly.