Broccoli-Mushroom Casserole

Ingredients

• 5 cups broccoli florets 
• 0.3 teaspoon pepper red crushed
• 1 teaspoon dijon mustard 
• 2 tablespoons flour all-purpose
• 3 cloves garlic minced
• 1.3 cups milk low-fat
• 1 cup mushrooms sliced
• 1 tablespoon olive oil 
• 1 small onion thinly sliced
• 2 tablespoons parmesan grated
• 8 servings salt and pepper 
• 0.3 cup seasoned bread crumbs 
• 3 tablespoons butter unsalted

Equipment

• frying pan
• oven
• whisk
• pot
• baking pan
• wooden spoon

Directions

1. Preheat oven to 350F. Mist a 9-inch baking dish with cooking spray. Bring a pot of salted water to a boil.
2. Add broccoli; cook for 4 minutes.
3. Drain; rinse under cold water. Pat dry; transfer to baking dish.
4. Warm oil in a skillet over medium heat. Saut onion for 3 minutes.
5. Add garlic and mushrooms; saut for 2 minutes. Raise heat to high; saut for 3 minutes.
6. Add to baking dish and season mixture with salt, pepper and red pepper.
7. Wipe out skillet; return to medium heat. Melt 2 T bsp. butter, then add flour. Cook, stirring, until smooth, 2 minutes.
8. Whisk in milk; bring to a boil.
9. Whisk for 5 minutes, until thickened.
10. Add mustard; season with salt and pepper.
11. Drizzle over broccoli mixture, spreading with a wooden spoon to cover
12. Melt remaining 1 Tbsp. butter.
13. Combine bread crumbs and Parmesan. Stir in melted butter.
14. Sprinkle mixture over casserole.
15. Bake for 30 to 35 minutes, until bubbly and golden brown.
16. Let sit for 5 minutes before serving.