Baked Mushroom & Broccoli Stroganoff
This vegetarian twist on a classic comfort dish combines mushrooms and broccoli with creamy Monterey Jack cheese and topped with crunchy homemade bread crumbs.
Prep Time: 50 minutes
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.
Try savory Baked Mushroom Broccoli Stroganoff recipe from Aunt Millies for vegetarian comfort dish.
