Spicy Broccoli and Mushroom Casserole

Spicy Broccoli and Mushroom Casserole
Makes:
6
Prep Time:
15
minutes
Total Time:
65
minutes
A hearty cheesy, broccoli casserole with mushrooms and jalapeños; this is a delicious side dish with a spicy kick!

In this recipe:


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Ingredients:

  • 3 tablespoons unsalted butter
  • 1 small onion, chopped
  • 2 jalapeños, seeded and diced
  • 8 ounces white mushrooms, chopped
  • 1 tablespoon all-purpose flour
  • 2 teaspoons chili powder
  • 1 teaspoon crushed red pepper flakes
  • 1 tablespoon MAGGI Granulated Chicken Flavor Bouillon OR 1 tablet MAGGI Chicken Flavor Bouillon, dissolved in 1 1/2 cups warm water, divided
  • 1 cup NESTLÉ® CARNATION® Evaporated Milk
  • 1 1/2 pounds broccoli florets
  • 1 cup (4 ounces) shredded Mexican-Style four cheese blend
  • 1 cup crushed saltine crackers

Directions:

PREHEAT oven to 350° F. Grease 13 x 9-inch baking dish.

MELT butter in a large saucepan over medium heat. Add onion and jalapeños; cook, stirring occasionally, for 6 minutes or until softened. Add mushrooms; cook, stirring occasionally, for 6 minutes or until they begin to brown. Sprinkle in flour, chili powder and red pepper flakes; stir for 1 minute. Add ½ cup bouillon mixture; cook for 3 minutes or until the mixture is thick. Remove from heat; stir in evaporated milk. Transfer to a large bowl.

PLACE broccoli in a large steamer basket with the remaining 1 cup of bouillon mixture; steam for 3 minutes or until barely tender. Drain excess liquid; chop broccoli. Add broccoli to mushroom mixture; stir to combine.

POUR broccoli-mushroom mixture into prepared baking dish. Sprinkle with cheese. Top with crushed crackers.

BAKE for 30 minutes or until the topping is golden and crisp. Serve warm.

NUTRITION TIP: To reduce fat, use NESTLÉ® CARNATION® Evaporated Fat Free Milk or NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk.

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Nutrition Facts

Serving Size: 1/6 of recipe

Servings Per Recipe:

  • Calories: 280
  • Calories from Fat: 150
  • Total Fat: 16g (25% of DV)
  • Saturated Fat: 10g (50% of DV)
  • Cholesterol: 45mg (15% of DV)
  • Sodium: 860mg (36% of DV)
  • Carbohydrates: 24g (8% of DV)
  • Dietary Fiber: 4g (18% of DV)
  • Sugars: 6g
  • Protein: 12g
  • Vitamin A: 80% of DV
  • Vitamin C: 180% of DV
  • Calcium: 30% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Spicy Broccoli and Mushroom Casserole

Ingredients

  • 3 tablespoons unsalted butter
  • 1 small onion, chopped
  • 2 jalapeños, seeded and diced
  • 8 ounces white mushrooms, chopped
  • 1 tablespoon all-purpose flour
  • 2 teaspoons chili powder
  • 1 teaspoon crushed red pepper flakes
  • 1 tablespoon MAGGI Granulated Chicken Flavor Bouillon OR 1 tablet MAGGI Chicken Flavor Bouillon, dissolved in 1 1/2 cups warm water, divided
  • 1 cup NESTLÉ® CARNATION® Evaporated Milk
  • 1 1/2 pounds broccoli florets
  • 1 cup (4 ounces) shredded Mexican-Style four cheese blend
  • 1 cup crushed saltine crackers

 

Directions

PREHEAT oven to 350° F. Grease 13 x 9-inch baking dish.

MELT butter in a large saucepan over medium heat. Add onion and jalapeños; cook, stirring occasionally, for 6 minutes or until softened. Add mushrooms; cook, stirring occasionally, for 6 minutes or until they begin to brown. Sprinkle in flour, chili powder and red pepper flakes; stir for 1 minute. Add ½ cup bouillon mixture; cook for 3 minutes or until the mixture is thick. Remove from heat; stir in evaporated milk. Transfer to a large bowl.

PLACE broccoli in a large steamer basket with the remaining 1 cup of bouillon mixture; steam for 3 minutes or until barely tender. Drain excess liquid; chop broccoli. Add broccoli to mushroom mixture; stir to combine.

POUR broccoli-mushroom mixture into prepared baking dish. Sprinkle with cheese. Top with crushed crackers.

BAKE for 30 minutes or until the topping is golden and crisp. Serve warm.

NUTRITION TIP: To reduce fat, use NESTLÉ® CARNATION® Evaporated Fat Free Milk or NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk.

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