Springer's Kitchen

Vegetarian. High-Altitude. Mormon. Food.

Broccoli Casserole

on 2012 July 2


  • 8 cups chopped broccoli
  • 8 ounces sliced mushrooms
  • 1 tablespoon butter
  • 1/2 cup mayonnaise
  • 1/2 cup plain yogurt
  • 1/3 cup blue cheese dressing
  • 1 1/4 cup shredded sharp cheddar cheese
  • 2 eggs
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon fresh ground black pepper
  • Flavor Pack from 1 package oriental flavored Ramen noodles
  • Dry noodles from 1 package oriental flavored Ramen noodles, broken up


The following two steps can be done a day ahead of time (which I highly recommend doing):

Bring a large pot of water to a boil.  Boil broccoli for 4-5 minutes, then carefully scoop into a bowl of ice water.

Melt butter in pan over medium heat.  Add mushrooms and saute until they begin to lose their juices, about 5 minutes.

If desired, after both broccoli and mushrooms have cooled, place each in a container in the fridge until using.

About a 90 minutes before desired meal time, preheat oven to 350 degrees F.

In a bowl combine mayonnaise, yogurt, blue cheese dressing, cheddar cheese, eggs, salt, pepper, and flavor pack from noodles. In a separate bowl combine broccoli, mushrooms, and broken noodles then toss together wet mixture and vegetables to evenly coat. Pour into a greased 2-quart baking dish. Cover and bake for 45. Remove cover and bake for additional 15 minutes. Cool for at least 5 minutes before serving.

Adapted slightly from Broccoli Casserole by Alton Brown.


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