paula deens creamy broccoli mushroom bake: 6 Comforting Tastes

Oh my goodness, let me tell you about this Paula Deen’s Creamy Broccoli Mushroom Bake! It’s one of those dishes that wraps you in a warm hug, perfect for chilly evenings or when you just need a little comfort on your plate. The creaminess from the mushroom soup combined with the freshness of broccoli and the richness of melted cheddar cheese is simply divine. I remember the first time I made this for my family; the way their eyes lit up as they took their first bite was priceless! Trust me, once you serve this, it’ll become a go-to side dish that everyone will be asking for again and again!

Ingredients

• 2 cups fresh broccoli florets (make sure they’re vibrant and green for the best flavor)
• 1 cup sliced mushrooms (I love using cremini or button mushrooms for their earthy taste)
• 1 cup cream of mushroom soup (this is the heart of the dish, giving it that creamy goodness)
• 1 cup shredded cheddar cheese (sharp or mild, depending on your preference)
• 1/2 cup milk (whole milk works best for creaminess, but you can use any kind)
• 1/2 cup breadcrumbs (these add a nice crunch on top—panko is my favorite!)
• 2 tablespoons butter (for sautéing those mushrooms to perfection)
• 1 teaspoon garlic powder (because garlic makes everything better!)
• Salt and pepper to taste (always adjust according to your palate)

How to Prepare Paula Deens Creamy Broccoli Mushroom Bake

Step-by-Step Instructions

Alright, let’s dive into making this creamy dream! First things first, preheat your oven to 350°F (175°C). Got it? Perfect! While that’s warming up, let’s get our broccoli ready. Steam 2 cups of fresh broccoli florets for about 5 minutes until they’re just tender. You want them bright and green, bursting with flavor!

Now, in the meantime, let’s get those mushrooms sautéing. Grab a pan and melt 2 tablespoons of butter over medium heat. Once it’s nice and bubbly, toss in 1 cup of sliced mushrooms. Cook them until they’re soft, which should take about 5 minutes. Wow, the smell in your kitchen will be amazing!

Next, let’s whip up our creamy mixture. In a large bowl, combine 1 cup of cream of mushroom soup with 1/2 cup of milk, 1 teaspoon of garlic powder, and a sprinkle of salt and pepper. Mix it all together until it’s beautifully blended. Now, it’s time to incorporate our star ingredients! Add in the steamed broccoli and those sautéed mushrooms, folding them gently into the creamy mix.

Pour everything into a baking dish, spreading it evenly. Now for the best part—top it off with 1 cup of shredded cheddar cheese and 1/2 cup of breadcrumbs. This will get all crispy and golden while baking! Pop it in the oven and bake for 25-30 minutes. You’ll know it’s ready when it’s bubbly and the top is a lovely golden brown. Trust me, just wait until you see it—you won’t be able to resist!

Why You’ll Love This Recipe

• Quick preparation—ready in just 45 minutes, perfect for a busy weeknight dinner!
• Comforting flavors that bring warmth and nostalgia to your table.
• Vegetarian-friendly, making it a great side for everyone to enjoy.
• Family-approved—my kids can’t get enough of this creamy goodness!
• Simple ingredients that you probably already have in your pantry.
• Can be made ahead of time and baked right before serving for convenience.
• Leftovers taste just as great, making it ideal for meal prep!

Tips for Success

To make sure your Paula Deen’s Creamy Broccoli Mushroom Bake turns out perfectly every time, here are some of my favorite tips! First, always start with fresh broccoli. It not only tastes better but also adds that vibrant green color that makes the dish pop! If you find your broccoli is a bit tough, just steam it a minute or two longer—tender but not mushy is key.

When sautéing the mushrooms, don’t overcrowd the pan. If you do, they’ll steam instead of brown, and we want that lovely caramelization for flavor! Speaking of flavor, feel free to experiment with different cheeses. While cheddar is classic, mixing in some Gruyère or mozzarella can elevate this dish even more.

Another pro tip? If you’re making this ahead of time, assemble the dish but don’t add the breadcrumbs until you’re ready to bake. This keeps them crispy and prevents them from getting soggy. And don’t forget to keep an eye on it while baking—the last few minutes can make all the difference between golden brown and overcooked. Happy baking!

Nutritional Information

Here’s a quick rundown of the estimated nutritional values for Paula Deen’s Creamy Broccoli Mushroom Bake. Keep in mind that these values can vary based on specific ingredients and portion sizes, but this should give you a good baseline:

• Serving Size: 1 cup
• Calories: 300
• Fat: 20g
• Saturated Fat: 10g
• Trans Fat: 0g
• Cholesterol: 40mg
• Sodium: 600mg
• Carbohydrates: 25g
• Fiber: 3g
• Sugar: 2g
• Protein: 10g

These numbers are pretty typical for a comforting dish like this one, combining the goodness of veggies with creamy deliciousness. Enjoy every bite, knowing it’s not just tasty but also packs some nutrition!

Storage & Reheating Instructions

If you happen to have leftovers of this Paula Deen’s Creamy Broccoli Mushroom Bake (which is a rare treat because it’s so delicious!), you can store them easily. Just let the bake cool completely, then transfer it to an airtight container. It’ll keep in the refrigerator for about 3-4 days. When you’re ready to enjoy it again, preheat your oven to 350°F (175°C) and pop it in, covered with foil, for about 15-20 minutes or until heated through. This helps keep the top crispy while warming the creamy goodness inside.

Alternatively, if you want to freeze it, make sure to portion it out into smaller containers. It’ll last in the freezer for up to 2 months. Just thaw it in the fridge overnight before reheating. You’ll be amazed that it still tastes just as good as the first time!

FAQ Section

Can I use frozen broccoli for this recipe?
Absolutely! While fresh broccoli is my go-to for the best flavor and texture, frozen broccoli works just fine. Just make sure to thaw and drain it well before adding it to the creamy mixture, so it doesn’t add excess moisture.

What can I substitute for cream of mushroom soup?
If you don’t have cream of mushroom soup on hand, you can use a homemade version by blending sautéed mushrooms with heavy cream and a bit of flour to thicken it up. This way, you have control over the ingredients and can adjust the flavors to your liking!

Can I add other vegetables to the bake?
Definitely! Feel free to mix in vegetables like cauliflower, spinach, or even diced bell peppers. Just make sure to sauté or steam them slightly before adding to ensure they cook through in the oven.

How can I make this dish gluten-free?
To make Paula Deen’s Creamy Broccoli Mushroom Bake gluten-free, simply swap out the breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers. It’s an easy switch that lets everyone enjoy this creamy delight!

Can I prepare this ahead of time?
Yes! You can assemble the dish the night before, cover it tightly, and store it in the refrigerator. Just remember to add the breadcrumbs right before baking, so they stay crispy. When you’re ready, pop it in the oven and enjoy a hassle-free meal!

Serving Suggestions

Now, let’s talk about what to serve alongside Paula Deen’s Creamy Broccoli Mushroom Bake! This dish is so versatile and pairs beautifully with a variety of mains. For a comforting family meal, I love serving it alongside roasted chicken or a juicy pork tenderloin. The creamy broccoli bake adds a lovely balance to the savory meat.

If you’re in the mood for something lighter, consider pairing it with grilled salmon or a fresh garden salad topped with a zesty vinaigrette. The freshness of the salad complements the richness of the bake perfectly. And don’t forget about crusty bread! A nice slice of garlic bread or a warm dinner roll is always a hit for soaking up that delicious creamy goodness. Trust me, whatever you choose, this broccoli bake will shine as the star of the table!

Print