Broccoli Casserole Recipe

• Large Pot
• Baking Dish // Oven Dish 

• 2 1/2 lbs broccoli florets, cut into bite-size pieces (about 8 cups)
• 6 tbsp butter, divided
• 1 cup finely chopped mushrooms
• 1/4 cup flour
• 1 cup milk (whole or 2% preferred)
• 1/2 half-n-half
• 1/2 tsp salt
• 1/4 tsp fresh ground black pepper
• 1/2 cup greek yogurt
• 1 cup finely chopped yellow onion
• 1 egg, lightly beaten
•  1 1/2 cups grated cheddar cheese, divided
• 1 1/4 cups whole-wheat breadcrumbs (homemade* or store-bought), divided

1. Preheat oven to 350 F. Lightly spray a baking dish with cooking spray.
2. Bring a large pot of water to boil. Add cut up broccoli and boil for 4 minutes.
3. Transfer to a colander, drain and rinse with cold water. Place broccoli in a large bowl.
4. Meanwhile, melt 1 tbsp of butter in a medium saucepan over medium-low heat. Add mushrooms and cook until soft, about 4 minutes, stirring occasionally. Move mushrooms to the bowl with broccoli when done.
5. In the same saucepan that the mushrooms were in, melt 4 tbsp of butter over medium heat. Whisk in the flour until smooth. Cook, whisking constantly, for about 30 seconds.
6. Whisk in the milk and half-n-half. Bring to a low simmer and continue to whisk constantly until thickened. Remove from the heat and stir in the salt, pepper and Greek yogurt.
7. Pour the sauce into the bowl with the broccoli and mushrooms. Add onion, egg, 1 cup of the cheddar cheese, and 1/2 cup of the breadcrumbs. Stir to combine then move to the prepared baking dish.
8. Breadcrumb topping: Melt the remaining tbsp of butter and stir into the remaining 3/4 cup breadcrumbs. Stir in the remaining 1/2 cup cheddar cheese. Sprinkle breadcrumb topping over the top of the entire casserole.
9. Bake for 45 minutes, until filling is hot and bubbling. Check after 30 minutes and cover with foil if the top is browning too quickly.
10. Once done cooking, let stand for 10 minutes before serving.

*To make homemade breadcrumbs: