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
  1. Preheat oven to 170 °C / 350°F.
  2. 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.
  3. Remove from heat and add milk, yogurt, salt and pepper. Add broccoli and 1/2 the cheese.
  4. Pour mixture into a casserole dish.
  5. In a small bowl mix the remaining cheese with the bread crumbs. Sprinkle on top of casserole.
  6. Grease ca 32X 23 cm / 13x9 inch casserole dish with cooking butter, oil or spray.
  7. Bake for 30 minutes.
Recommendations: 
Key Nutrients: