Broccoli & Mushroom Casserole
Broccoli & Mushroom Casserole
Now that the cold weather is upon us, that can only mean one thing: Casserole season! As any good southern boy does, I am in love with casseroles! Most especially since they are mostly a one pot recipe. Well, this one is technically a two pot recipe…but let’s not get into semantics. If you love casseroles, then you will definitely love this! This will also be a great addition to any Thanksgiving meal.
When making this recipe, the only real thing you have to keep an eye on is the broccoli. If you over cook them, they will turn to pure mush! We certainly don’t want that to happen, especially if you’re a complete texture person with your food.
Also, in case you’re wondering, Angela loves! She asked for thirds…not that I’m shocked, but she is really my main critic. I hope you enjoy this recipe! Keep an eye out for more to come.
Broccoli & Mushroom Casserole
Ingredients
- 2 Small Containers of Sliced mushrooms (I used the button variety)
- 2 Bags of Broccoli Flowerettes (yes...I was too lazy to cut them up)
- 1 Can of Cream of Mushroom Soup
- 1 1/2 Cups of Shredded Mozzarella
- 1 Cup of Milk
- 1 Cup of Minced Cracked Pepper Crackers (Any cracker will do, I just like the pepper flavor)
- 1 Teaspoon of Minced Garlic
- 3 Tablespoons of Extra Virgin Olive Oil
- Sea Salt & Pepper to taste