Broccoli Casserole From Scratch

Name: Broccoli Casserole From Scratch
Yield: 8 servings
Ingredients: 2 ½ lbs. broccoli florets, cut into bite-size pieces (about 8 cups); 6 tbsp. butter, divided; 1 cup finely chopped button mushrooms; ¼ cup flour; 1 cup milk (whole or 2% preferred); ½ cup half-n-half; ½ tsp. salt; ¼ tsp. freshly ground black pepper; ½ cup Greek yogurt; 1 cup finely chopped yellow onion; 1 egg, lightly beaten; 1 ½ cups grated cheddar cheese, divided; 1 ¼ cups whole-wheat breadcrumbs (homemade* or store-bought), divided

Broccoli Casserole From Scratch was pinched from <a href="http://kristineskitchenblog.com/2014/11/14/broccoli-casserole-from-scratch/" target="_blank">kristineskitchenblog.com.</a>

"Made completely from scratch, this broccoli casserole is filled with fresh broccoli, mushrooms, cheddar cheese, and a homemade cream sauce. A buttery, cheesy breadcrumb topping adds a crispy finishing touch to this classic dish...."

INGREDIENTS

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2 ½ lbs. broccoli florets, cut into bite-size pieces (about 8 cups)

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6 tbsp. butter, divided

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1 cup finely chopped button mushrooms

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¼ cup flour

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1 cup milk (whole or 2% preferred)

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½ cup half-n-half

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½ tsp. salt

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¼ tsp. freshly ground black pepper

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½ cup Greek yogurt

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1 cup finely chopped yellow onion

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1 egg, lightly beaten

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1 ½ cups grated cheddar cheese, divided

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1 ¼ cups whole-wheat breadcrumbs (homemade* or store-bought), divided

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