Healthy Broccoli Cheese Bake


  • 2 tablespoons olive oil
  • 1 medium onion, sliced
  • 1 medium red bell pepper, sliced
  • 8 ounces sliced fresh mushrooms
  • ½ teaspoon salt, divided
  • ¼ teaspoon black pepper
  • 6 tablespoons all-purpose flour
  • 3 cups low-fat (1%) milk, heated
  • ½ cup shredded Cheddar cheese
  • ¼ cup shredded Romano cheese
  • 7 cups frozen broccoli florets, thawed, well drained on paper towel
  • 1 cup fresh whole-grain bread crumbs
  • 1 tablespoon butter, cut into bits
  • Directions

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.


  • Step 2

    Heat oil in a large skillet over medium-high heat. Cook onion, bell pepper, mushrooms, 1/4 teaspoon salt, and black pepper, stirring frequently, until mixture begins to brown, 12 to 15 minutes.

  • Step 3

    Sprinkle flour over mushroom mixture and cook, stirring, 1 minute. Add remaining 1/4 teaspoon salt and milk and bring to a boil, stirring until smooth. Boil, stirring frequently, until slightly thickened, about 3 minutes. Stir in cheddar and 2 tablespoons romano. Stir in broccoli and pour mixture into prepared baking dish.

  • Step 4

    Toss bread crumbs with remaining 2 tablespoons romano and sprinkle over top. Dot with butter.

  • Step 5

    Bake, uncovered, until crumbs are golden and casserole is bubbling, about 40 minutes. Cool 5 minutes before serving.

  • Cook's Note:

    A trick to popping the flavor of the Cheddar is to add a bit of romano or Parmesan cheese.

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