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Broccoli Casserole

March 21, 2013

SERVES 8-10

INGREDIENTSKosher salt, to taste
4 heads broccoli, cut into small florets
2 tbsp. olive oil
8 tbsp. unsalted butter
8 oz. white button mushrooms, thinly sliced
1? cups panko bread crumbs
2 tsp. dried sage
Freshly ground black pepper, to taste
3 cloves garlic, finely chopped
1 small yellow onion, finely chopped
3 tbsp. flour
2 cups milk
2 tsp. dry mustard powder
? tsp. freshly grated nutmeg
3 oz. cream cheese, softened
2 cups shredded cheddar cheese
? cup mayonnaise
2 eggs, lightly beaten

INSTRUCTIONS1. Bring a large pot of salted water to a boil over high heat. Add broccoli, and cook until just tender, about 2 minutes. Drain and transfer to a 9" x 13" baking dish and set aside. Heat oil and 2 tbsp. 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. Add 3 tbsp. butter to skillet and melt. Remove from heat add bread crumbs and sage; season with salt and pepper and set aside.

2. Heat remaining butter in a 2-qt. saucepan over medium-high... Get the recipe >>



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