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Broccoli Mushroom Casserole

Page history last edited by debrarian 2 years, 7 months ago

from Alton Brown's Broccoli Casserole on FoodNetwork

as made by Laura & Alex H, Christmas 2018

  • Prep: 25 min
  • Cook: 1 hr
  • Yield: 6 to 8 servings 




1/2 cup mayonnaise

1/2 cup plain yogurt

1 1/4 cup shredded sharp cheddar cheese

1/3 cup blue cheese dressing

2 eggs

1/2 teaspoon salt

1 1/2 teaspoon fresh ground black pepper

Flavor pack from ramen

6 cups broccoli, peeled stems and heads, chopped and blanched in salted water

12 ounces sliced mushrooms, sautéed in 1 tablespoon butter (I think Alex & Laura used crimini mushrooms.) 

1 package chicken flavored Ramen noodles, broken up




  1. Preheat oven to 350 degrees F. Boil salted water (to blanch broccoli).
  2. Peel broccoli stems; chop broccoli. Blanch broccoli in salted water. 
  3. Sautée sliced mushrooms in 1 Tbsp butter.  
  4. In a bowl combine mayonnaise, yogurt, cheddar cheese, blue cheese dressing, eggs, salt, pepper, and flavor pack from noodles.
  5. In a separate bowl combine broccoli, mushrooms, and broken noodles then toss together wet mixture and vegetables to evenly coat.
  6. Place in an 8 by 8-inch baking dish that has been sprayed with non-stick cooking spray and cook for 45 minutes covered.
  7. Remove cover and bake for additional 15 minutes to brown.
  8. Cool for 15 minutes before serving.



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