Broccoli, mushroom and yoghurt casserole

Recipe Type:

Number of Servings:

4

Energy:

360 kcal

Protein:

16 g

Calcium:

441 mg

Vitamin D:

0.17 IU

% Ca recommended daily intake:

44.00%

1 large onion, chopped
4 large celery stalks, diced finely
340 g / 3/4 lb mushrooms, quartered
60 ml / 1/4 cup olive oil
3 tbsp all-purpose flour
240 ml/ 1 cup vegetable or chicken broth
60 ml 1/4 cup low fat milk
350 ml / 1 1/2 cup plain yoghurt
Ca. 900 g / 2 lb broccoli cut into small pieces, dice the stems
200 g / 1 1/2 cup cheddar cheese (or similar), shredded
200 g / 1 1/3 cup bread crumbs or crushed crackers
Salt and pepper to taste

Preheat oven to 170 °C / 350°F.
In a large saucepan, heat oil over medium to high heat. Add onions and diced celery and cook until softened (ca. 5 minutes). Add mushrooms and cook another 5 minutes. Sprinkle flour over vegetables and cook an additional minute. Add broth and stir about 3 minutes.
Remove from heat and add milk, yogurt, salt and pepper. Add broccoli and 1/2 the cheese.
Pour mixture into a casserole dish.
In a small bowl mix the remaining cheese with the bread crumbs. Sprinkle on top of casserole.
Grease ca 32X 23 cm / 13x9 inch casserole dish with cooking butter, oil or spray.
Bake for 30 minutes.

Main Ingredients:

Recommendations:

Key Nutrients:

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