Baked Mushroom Broccoli Stroganoff

Baked Mushroom Broccoli Stroganoff

This vegetarian twist on a classic comfort dish combines fresh mushrooms with creamy monterey jack cheese topped with crunchy homemade bread crumbs.
Prep Time 50 minutes
Total Time 50 minutes
Course Side Dish
Servings 8 servings


  • 8 slices Aunt Millie’s Hearth 12 Grain Bread freshly crumbled
  • 4 tbsp. butter divided
  • 1 medium onion chopped
  • 1 package mushrooms sliced, 8 oz.
  • 1/2 tsp. dried thyme
  • 1 c. sour cream
  • ¼ c. white wine
  • 1 c. Monterey Jack cheese shredded
  • 1 c. cheddar cheese shredded
  • 2 packages of frozen broccoli 16 oz.
  • 1 package of egg noodles 12 oz.


  • Preheat oven to 350 degrees.
  • Melt 2 Tbsp. butter in a large skillet and add the onions and mushrooms. Cook for about 5 minutes. Add basil, sour cream, wine, and cheeses.
  • Place broccoli in a microwave-safe dish, and steam in the microwave for 7-10 minutes.
  • While broccoli is cooking, cook the noodles in a pot of boiling, salted water. Drain thoroughly when al dente. Do not overcook (the noodles will be baked).
  • In a large bowl, combine the sour cream mixture, broccoli, and the noodles. Toss well and place into a large baking dish.
  • Melt the remaining 2 Tbsp. butter, and add the bread crumbs. Toss well to ensure the bread is coated with butter.
  • Top broccoli and noodles with fresh bread crumbs.
  • Bake for 25-35 minutes, until bubbling and bread crumbs are brown.


Try savory Baked Mushroom Broccoli Stroganoff recipe from Grains Food Foundation and Aunt Millies for vegetarian comfort dish.
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