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Spicy Broccoli and Mushroom Casserole

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A hearty cheesy, broccoli casserole with mushrooms and jalapeños; this is a delicious side dish with a spicy kick!

  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 6


Original reipce makes 2 dozen Change Servings

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PREHEAT oven to 350° F. Grease 13 x 9-inch baking dish.

MELT butter in a large saucepan over medium heat. Add onion and jalapeños; cook, stirring occasionally, for 6 minutes or until softened. Add mushrooms; cook, stirring occasionally, for 6 minutes or until they begin to brown. Sprinkle in flour, chili powder and red pepper flakes; stir for 1 minute. Add ½ cup bouillon mixture; cook for 3 minutes or until the mixture is thick. Remove from heat; stir in evaporated milk. Transfer to a large bowl.

PLACE broccoli in a large steamer basket with the remaining 1 cup of bouillon mixture; steam for 3 minutes or until barely tender. Drain excess liquid; chop broccoli. Add broccoli to mushroom mixture; stir to combine.

POUR broccoli-mushroom mixture into prepared baking dish. Sprinkle with cheese. Top with crushed crackers.

BAKE for 30 minutes or until the topping is golden and crisp. Serve warm.

NUTRITION TIP: To reduce fat, use NESTLÉ® CARNATION® Evaporated Fat Free Milk or NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk.

Nutrition Facts

Amount Per Serving
Servings: 6
Calories 280
Calories from Fat 150
%Daily Value*
Total Fat 16g 25%
Saturated Fat 10g 50%
Cholesterol 45mg 15%
Sodium 860mg 36%
Total Carbohydrate 24g 8%
Dietary Fiber 4g 18%
Sugars 6g
Protein 12g
Vitamin A 80%
Vitamin C 180%
Calcium 30%
Iron 10%
* Percent Daily Values are based on a 2,000 calorie diet.
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