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Cheesy Broccoli & Mushroom Casserole
Debbie Zimmerman • December 6, 2022
Cheesy Broccoli & Mushroom Casserole
Serves: 6
Preparation Time: 30 minutes
Ingredients: 2 pounds of broccoli florets 12 ounces mushrooms, sliced 1 large onion, thinly sliced
Sauce: 5 ounces extra firm silken tofu 1-1/4 cup unsweetened soy or almond milk, or more if needed to adjust consistency 1/2 cup nutritional yeast 6 large garlic pods 1 teaspoon onion powder 1 teaspoon garlic powder 1/4 teaspoon black pepper, or to taste 1/4 teaspoon cayenne pepper 1/4 teaspoon smoked paprika
Topping: 1/4 cup whole grain bread crumbs Nutty Parm ( optional)
Instructions: Preheat oven to 350 F.
Beans: Blanch broccoli in boiling water for 2-3 minutes. Drain and set aside.
In a large skillet, sauté in water onions till tender; add mushrooms and cook until they have lost most of their liquid. Add broccoli to onion/mushroom mixture. Fold mixture into a 9” x 9” baking dish.
Sauce: Add sauce ingredients to a blender; blend until smooth. Pour sauce over broccoli mixture. Top with bread crumbs. (Optional) Nutty Parm *
Bake uncovered at 350 degrees until bubbly, about 40 minutes.
Nutty Parm 1/2 cup walnuts 1/2 cup nutritional yeast 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon Mrs. DASH garlic & herbs ¼ teaspoon chili powder Pinch of salt (optional)
Blend all ingredients in a high-speed blender or food processor. Mix or pulse until finely ground. Can be safely stored in the refrigerator for up to one month.
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