Broccoli Casserole

Name: Broccoli Casserole
Prep time: 25 min
Total time: 125 min
Yield: 6
Cuisine: American
Ingredients: ⅓ cup Water (1/3 cup water, plus 3 quarts for blanching the broccoli); 1 lb Broccoli (1 pound broccoli, florets broken into bite-sized pieces and stems peeled and chopped); 0 tsp Kosher Salt (Kosher salt + 1/2 teaspoon kosher salt); 2 ¾ cup Mushroom (2 3/4 cups mushrooms, sliced); 1 tbsp Unsalted Butter (1 tablespoon unsalted butter); 1 can Ramen Noodle (1 (3-ounce) package chicken- or vegetable-flavored ramen noodles); ½ cup Mayonnaise (1/2 cup mayonnaise); ½ cup Plain Whole Milk Yogurt (1/2 cup plain whole-milk yogurt, not Greek-style); 4 oz Sharp Cheddar Cheese (4 ounces sharp cheddar cheese, grated); ⅓ cup Blue Cheese Dressing (1/3 cup blue cheese dressing); 2 pieces Egg (2 large eggs, lightly beaten); 1 tsp Black Pepper (1 teaspoon freshly ground black pepper)

A creamy American broccoli casserole baked with mushrooms, ramen noodles, and a cheese mixture, topped with more cheese and black pepper.

125 minAmerican

Servings6

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Vegetarian
Pescatarian

Ingredients

For 6 servings

Water⅓ cup · 1/3 cup water, plus 3 quarts for blanching the broccoli
Broccoli1 lb · 1 pound broccoli, florets broken into bite-sized pieces and stems peeled and chopped
Kosher Salt0 tsp · Kosher salt + 1/2 teaspoon kosher salt
Mushroom2 ¾ cup · 2 3/4 cups mushrooms, sliced
Unsalted Butter1 tbsp · 1 tablespoon unsalted butter
Ramen Noodle1 can · 1 (3-ounce) package chicken- or vegetable-flavored ramen noodles
Mayonnaise½ cup · 1/2 cup mayonnaise
Plain Whole Milk Yogurt½ cup · 1/2 cup plain whole-milk yogurt, not Greek-style
Sharp Cheddar Cheese4 oz · 4 ounces sharp cheddar cheese, grated
Blue Cheese Dressing⅓ cup · 1/3 cup blue cheese dressing
Egg2 pieces · 2 large eggs, lightly beaten
Black Pepper1 tsp · 1 teaspoon freshly ground black pepper

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Steps

1Heat oven to 350ºF. Spray an 8-inch square glass baking dish with nonstick spray.
2Bring 3 quarts water to a boil in an 8-quart pot over high heat and add several heavy pinches of salt. Prepare an ice bath in a bowl large enough to hold the broccoli. When the water boils, add the broccoli and cook for 1 minute. Drain the broccoli in a colander and immediately place in the ice bath to shock. Swirl around to cool completely, drain, and set aside.
3Heat water in an 11-inch straight-sided saute pan over high heat for 30 to 45 seconds, then add the mushrooms. Cook, stirring occasionally, until the mushrooms collapse, 2 to 4 minutes, then add the butter. Cook, stirring occasionally, until browned, 7 to 10 minutes. Add the broccoli and ramen noodles and toss to combine.
4Turn off the heat. Add the mayonnaise, yogurt, half of the cheese, the blue cheese dressing, eggs, 1/2 teaspoon salt, and the ramen noodle seasoning pack and toss to combine well. Transfer the mixture to the prepared baking dish and smash down with a spatula to compact the casserole. Sprinkle the top with the pepper and remaining cheese.
5Cover with heavy-duty aluminum foil and bake on the middle rack of the oven for 45 minutes. Remove the foil and bake for an additional 15 minutes. Cool 30 minutes before serving.