English | Español
A hearty cheesy, broccoli casserole with mushrooms and jalapeños; this is a delicious side dish with a spicy kick!
Original reipce makes 2 dozen Change Servings
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.
|Calories from Fat||150|
|Total Fat 16g||25%|
|Saturated Fat 10g||50%|
|Total Carbohydrate 24g||8%|
|Dietary Fiber 4g||18%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
Select a rating (required)
What do you think about this recipe? (required)
Thank you for submitting your review!Close