Broccoli and Mushroom Cheese Casserole

I had put “up”, froze actually, some fresh broccoli this past summer when it was abundant and inexpensive. I was a bit disappointed that it lost some of its integrity and was soft and a bit limp.  Still full of flavor but I thought it best to get into a baked casserole rather than just stemming it as I always do.  I found some mushrooms and cheese and tossed this idea together.

1/2 cup plain cottage cheese

1/2 cup shredded sharp cheddar cheese

¾ cup milk

1 tablespoon flour

1 tablespoon butter

Dash nutmeg

1 egg

Salt to taste

1 teaspoon fresh ground black pepper

2 cups broccoli chopped in large bite size pieces

5 big mushrooms sliced

¼ cup bread crumbs

Make cheese sauce by melting the butter, add the milk and whisk in the flour.  Add nutmeg and warm so the sauce thickens.  (5 or so minutes on medium heat) Remove from heat and cool a bit and whisk in the egg. Replace on the heat and warm so the egg helps thicken the sauce more.

Stem the broccoli and mushrooms until just wilted.  Drain and put in a casserole dish. Add the sauce and sprinkle with bread crumbs and dot with butter.

 

Bake 350 degrees for about 25 minutes, just until the top browns.

 

 

 

 

 

TIPS:

·        Switch the cheese to blue cheese.

·        Many broccoli casserole use mayonnaise or yogurt instead of the cottage cheese.

·        I prefer panko crumbs

·        Red pepper flakes give it some kick!

·        1 tablespoon of butter to dot on the top (optional)

·        I sometime add seasoned stuffing mix instead of the bread crumbs

 

 

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!