Oh my goodness, let me tell you about Paula Deen’s creamy broccoli mushroom bake! This dish is a total game-changer. I love how the fresh broccoli florets mingle with the savory mushrooms, all smothered in a rich, creamy sauce that just hugs your taste buds. Seriously, the texture is to die for—smooth and velvety with that perfect cheesy goodness on top! It’s a wonderful side dish that pairs beautifully with almost anything, and trust me, once you try it, you’ll be making it again and again. This creamy broccoli mushroom bake is pure comfort food, and it’s vegetarian-friendly too! Let’s dive into the details so you can whip this up for your next family meal.
Ingredients for Paula Deen’s Creamy Broccoli Mushroom Bake
- 4 cups fresh broccoli florets
- 2 cups sliced mushrooms
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 can cream of mushroom soup
- 1/2 cup breadcrumbs
- 2 tablespoons butter
How to Prepare Paula Deen’s Creamy Broccoli Mushroom Bake
Preheat the Oven
First things first, you’ll want to preheat your oven to 350°F (175°C). This is crucial for getting that lovely golden-brown top and ensuring everything cooks evenly. Trust me, you don’t want to skip this step!
Steam the Broccoli
Next, grab your fresh broccoli florets and steam them until they’re just tender—about 3 to 5 minutes should do the trick. You want them vibrant and crisp, not mushy! This quick steaming helps the broccoli hold onto its bright green color and fresh flavor.
Sauté the Mushrooms
Now, let’s get those mushrooms sizzling! In a skillet, melt 2 tablespoons of butter over medium heat and add the sliced mushrooms. Sauté them until they’re golden brown and fragrant, usually about 5–7 minutes. The butter gives them a rich flavor that pairs perfectly with the broccoli.
Mix the Creamy Sauce
In a large bowl, combine 1 cup of sour cream, 1 can of cream of mushroom soup, and half of the shredded cheddar cheese. Give it a good mix until it’s smooth and creamy. You want it to be thick yet pourable—nothing overly runny here!
Combine Ingredients
Now it’s time to bring it all together! Gently fold in the steamed broccoli and sautéed mushrooms into your creamy mixture. Make sure everything is well-coated and evenly combined. You can almost smell the goodness at this point!
Transfer to Baking Dish
Grab a baking dish and pour the mixture in, spreading it out evenly. This ensures every bite is filled with that creamy goodness. It’s all about the layers, my friend!
Add Toppings
Sprinkle the remaining shredded cheddar cheese and breadcrumbs over the top of your broccoli bake. I like to make sure it’s evenly distributed so you get that cheesy, crunchy topping in every bite. It adds such a delightful texture!
Bake
Finally, pop your dish into the oven and bake for about 25–30 minutes. You’ll know it’s ready when it’s bubbly and the top is golden brown. Oh wow, the aroma that fills your kitchen will have everyone rushing to the table!
Nutritional Information for Paula Deen’s Creamy Broccoli Mushroom Bake
Now, let’s talk about the nutritional goodness packed into this creamy broccoli mushroom bake. Each serving is estimated to have around 250 calories, making it a hearty, yet still manageable addition to your meal. You’ll find about 15 grams of fat, with 8 grams being saturated fat, which adds to that deliciously rich flavor. Each serving also contains approximately 20 grams of carbohydrates and 8 grams of protein. Plus, it’s got some fiber from the broccoli! Remember, these numbers are estimates, so feel free to adjust based on any modifications you make to the recipe. Enjoy this cozy dish without the guilt!
Tips for Success
To ensure your creamy broccoli mushroom bake turns out perfect every time, here are a few tips I’ve learned along the way. First, use fresh broccoli for the best flavor and texture—frozen just doesn’t give you that same vibrant crunch. Also, be careful not to overcook the broccoli during steaming; you want it tender but still firm. When sautéing the mushrooms, let them sit for a minute before stirring to develop that lovely golden color. If you find your sauce too thick, you can add a splash of milk to loosen it up a bit. And don’t skip the breadcrumbs on top! They add a wonderful crunch that contrasts beautifully with the creamy filling. Lastly, let it cool for a few minutes before digging in—this helps everything set up nicely!
Variations of Paula Deen’s Creamy Broccoli Mushroom Bake
If you’re feeling adventurous, there are so many fun ways to switch up Paula Deen’s creamy broccoli mushroom bake! For instance, you can throw in some sautéed bell peppers or even spinach for an extra veggie boost. If you’re a cheese lover like me, try mixing in mozzarella or even a bit of blue cheese for a punch of flavor. You could also swap the mushroom soup for a cream of chicken or even a homemade cheese sauce if you’re up for it! The possibilities are endless, so feel free to get creative and make this dish your own!
Storage & Reheating Instructions
After enjoying your delicious creamy broccoli mushroom bake, you might have some leftovers (if you’re lucky!). To store them, let the dish cool completely, then transfer it to an airtight container. It’ll keep well in the refrigerator for up to 3 days. When you’re ready to enjoy it again, simply reheat in the oven at 350°F (175°C) for about 15–20 minutes, or until warmed through. If you want to keep that lovely cheesy topping crispy, cover it loosely with foil for the first half of reheating, then remove it to let it brown up a bit at the end. Yum!
Why You’ll Love This Recipe
- Quick prep time makes it perfect for busy weeknights.
- Deliciously creamy flavor that everyone will adore.
- Vegetarian-friendly, making it a great option for all diets.
- Uses fresh ingredients for vibrant taste and texture.
- Comfort food that pairs well with any main dish.
FAQ about Paula Deen’s Creamy Broccoli Mushroom Bake
Can I use frozen broccoli instead of fresh?
While fresh broccoli gives you that wonderful crunch and vibrant flavor, you can use frozen if that’s all you have. Just make sure to thaw and drain it well to avoid excess moisture in the bake.
Can I make this dish ahead of time?
Absolutely! You can prepare everything up to the baking step, cover it, and refrigerate it for up to a day. Just pop it in the oven when you’re ready to bake!
What can I substitute for cream of mushroom soup?
If you’re not a fan of cream of mushroom soup, feel free to swap it out for cream of chicken soup or even a homemade white sauce. It’ll still be delicious!
Can I add other vegetables?
Yes! Feel free to mix in vegetables like cauliflower, carrots, or bell peppers. Just remember to adjust the cooking time slightly if needed.
How do I reheat leftovers?
To reheat, simply pop the leftovers back into a 350°F (175°C) oven for about 15–20 minutes, or until warmed through. Covering it loosely with foil helps keep the top crispy!
Paula Deen’s Creamy Broccoli Mushroom Bake: 5 Flavorful Reasons
- Gesamtzeit: 45 minutes
- Ertrag: 6 servings 1x
- Ernährung: Vegetarisch
Beschreibung
A rich and creamy broccoli mushroom bake that combines fresh vegetables and a savory sauce.
Zutaten
- 4 cups fresh broccoli florets
- 2 cups sliced mushrooms
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 can cream of mushroom soup
- 1/2 cup breadcrumbs
- 2 tablespoons butter
Anweisungen
- Preheat your oven to 350°F (175°C).
- In a large pot, steam the broccoli until just tender.
- In a skillet, sauté the mushrooms in butter until golden brown.
- In a bowl, mix sour cream, cream of mushroom soup, and 1/2 cup of cheese.
- Add steamed broccoli and sautéed mushrooms to the mixture.
- Transfer the mixture to a baking dish.
- Top with remaining cheese and breadcrumbs.
- Bake for 25-30 minutes until bubbly and golden.
Notes
- Use fresh broccoli for the best flavor.
- You can substitute with other types of cheese.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Kochen Zeit: 30 minutes
- Kategorie: Side dish
- Methode: Baking
- Küche: American
Ernährung
- Portionsgröße: 1 cup
- Kalorien: 250
- Zucker: 3g
- Natrium: 500mg
- Fett: 15g
- Gesättigte Fettsäuren: 8g
- Ungesättigte Fette: 5g
- Trans Fat: 0g
- Kohlenhydrate: 20g
- Faser: 3g
- Protein: 8g
- Cholesterin: 40mg
Keywords: paula deens creamy broccoli mushroom bake
