This Broccoli Casserole Recipe, with mushrooms, sour cream and cheddar cheese is creamy and delicious. The perfect side dish recipe to serve with any meal.
Thanksgiving is almost here, I hope everyone has their stretchy pants ready to go! I’m not going to even pretend I try to stick to eating healthy and only eating moderate portions. Thanksgiving is all about good food and family! My mom and I love to experiment in the kitchen but everyone has their traditional favorites that they can’t live without so we mind up making so much food. Let me be clear, I am NOT complaining ;).
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My favorite side on Thanksgiving is broccoli casserole. No matter how adventurous we get with our holiday meals I always have to insist that broccoli casserole makes it onto the menu. It was my grandma’s recipe and I can’t remember any holiday meal at her house without it. I’ve fancied her recipe up a little bit. She used Cream of Mushroom soup, and I cook fresh mushrooms with white wine and heavy cream, but the taste is just the same (yes, this means if you want to make this recipe even easier you can substitute my cooked mushrooms for 1 can of Cream of Mushroom soup).
To make the casserole the first thing you do is cut up two heads of broccoli. I like to use broccoli spears because it makes a pretty presentation, and that’s how my grandma did it, but you can use crowns if you prefer. Boil or steam the broccoli until it has softened (but is still slightly firm) then run it under cold water to stop the cooking process. Strain and dry the broccoli slightly before laying the spears in a casserole dish with the florets facing out.
Next up dice the mushrooms, then cook them down over medium high heat with a little bit of butter in the bottom of the pan. When they are soft add 1/2 cup of white wine (or white cooking wine) and continue cooking it until the liquid reduces by 1/2. Then add 1/4 cup of heavy cream. Stir everything together over medium high heat until the mixture thickens slightly, then remove it from the heat. Add the mushroom mixture to the sour cream, with a little salt, and then pour it down the middle of your broccoli spears.
Last, but certainly not least, cover the mushroom mixture in cheddar cheese. Then cover the casserole with aluminum foil, pop it in the oven at 400° F for 30 minutes. Remove the foil for the last 10 minutes of baking.
One of the best things about this recipe is that you can make it a day ahead of time, assemble everything and then just put it in the refrigerator instead of baking it. Then, when you are ready for it the next day just pop it in the oven.
Mmm, you don’t know how happy I was I got to make this early so I could share it with all of you! It’s already gone and I’m looking forward to having it again for Thanksgiving.
- 2 Broccoli heads
- 8 oz Mushrooms sliced
- 1 tbsp Butter
- 1/2 c White wine
- 1/4 c Heavy cream
- 2 c Sour cream
- 2 c Cheddar cheese (shredded)
- 1/4 tsp Salt
Preheat oven to 400° F
Cut broccoli into spears.
Boil or steam the broccoli until it has softened (but is still slightly firm). About 5 minutes.
Once cooked remove broccoli from heat and run it under cold water to stop the cooking process.
Dry the broccoli slightly before laying the spears in a casserole dish with the florets facing out.
Dice the mushrooms, then cook them down over medium high heat with butter.
When mushrooms are soft add 1/2 cup of white wine and continue cooking it until the liquid reduces by 1/2.
Add 1/4 cup of heavy cream. Stir over medium high heat until the mixture thickens slightly, then remove from heat.
Add the mushrooms to the sour cream.
Salt to taste.
Pour mushroom mixture down the middle of your broccoli spears.
Cover mushroom mixture with shredded cheese.
Cover casserole dish with aluminum foil and bake in over at 400° F for 30 minutes, removing foil for the last 10 minutes of baking.
I love casseroles so I’m kind of addicted to pretty casserole dishes. Here are some of my current favorites:
What’s one recipe you HAVE to have during the holidays?