Broccoli Casserole


  • Kosher salt, to taste
  • 4 heads broccoli, cut into small florets
  • 2 tbsp. olive oil
  • 8 tbsp. unsalted butter
  • 8 oz. white button mushrooms, thinly sliced
  • 1½ cups panko bread crumbs
  • 2 tsp. dried sage
  • Freshly ground black pepper, to taste
  • 3 cloves garlic, finely chopped
  • 1 small yellow onion, finely chopped
  • 3 tbsp. flour
  • 2 cups milk
  • 2 tsp. dry mustard powder
  • ¼ tsp. freshly grated nutmeg
  • 3 oz. cream cheese, softened
  • 2 cups shredded cheddar cheese
  • ½ cup mayonnaise
  • 2 eggs, lightly beaten


1. Bring a large pot of salted water to a boil over high heat. Add broccoli, and cook until just tender, about 2 minutes. Drain and transfer to a 9″ x 13″ baking dish and set aside. Heat oil and 2 tbsp. butter in a 10″ skillet over medium-high heat. Add mushrooms, and cook, stirring, until browned, about 5 minutes; transfer to a bowl and set aside. Add 3 tbsp. butter to skillet and melt. Remove from heat add bread crumbs and sage; season with salt and pepper and set aside.

2. Heat remaining butter in a 2-qt. saucepan over medium-high heat. Add garlic and onion, and cook until soft, about 4 minutes. Add flour, and cook, stirring, for 2 minutes. Add milk, mustard, and nutmeg, and bring to a boil. Reduce heat to medium and cook, stirring often, until sauce is slightly thickened, about 3 minutes. Remove from heat and stir in cream cheese, 1 cup cheddar, mayonnaise, and eggs until smooth; season with salt and pepper and set sauce aside.

3. Heat broiler to high. Pour sauce evenly over the top of the broccoli; sprinkle with mushrooms, bread crumbs and remaining cheddar. Broil until cheese is melted and lightly browned, about 2 minutes.