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.
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Prep Time 50 minutes
Total Time 50 minutes
Course Side Dish
Servings 8 servings

Ingredients
  

  • 8 slices Whole grain bread
  • 4 tablespoons butter divided
  • 8 ounces sliced mushrooms
  • 1 medium onion chopped
  • 1 cup sour cream
  • 1 cup Monterey Jack cheese shredded
  • 1 cup cheddar cheese shredded
  • 1/4 cup white wine
  • 1/2 teaspoon dried thyme
  • 32 ounces frozen broccoli
  • 12 ounces egg noodles

Instructions
 

  • Preheat oven to 300°F.
  • Place bread on a baking sheet and bake for 10–20 minutes, turning once, until =dry and hard, but not brown. Remove from oven and let cool.
  • Break bread into chunks and place in a food processor or blender. Pulse for 20-30 seconds until the desired consistency (fine or coarse) is reached.
  • Increase oven heat to 350 degrees.
  • Melt 2 Tbsp. butter in a large skillet. Add mushrooms and onions, and cook 5 minutes. Stir in sour cream, cheeses, wine and thyme. Cook until cheese melts and sauce is bubbly.
  • Place broccoli in a microwave-safe dish, and steam in the microwave on HIGH 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 noodles. Toss well and place into a large baking dish.
  • Melt the remaining 2 Tbsp. butter and mix with breadcrumbs. Toss well to ensure the bread is coated with butter.
  • Top broccoli and noodles with breadcrumbs.
  • Bake 25-35 minutes, or until bubbling and breadcrumbs are brown.

Notes

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