Make this alternative version of a classic side dish, broccoli casserole.
- 1 tbs. oil
- 1 cup small diced onion
- ½ pound mushrooms, cut into eighths, about three cups
- ½ tsp. ground coriander
- 8 cups broccoli florets, cut small
- ¼ cup cream sherry
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 tbsp. corn starch, mixed with 2 tbsp. of cold water
- 1 tbsp. Worcestershire sauce
- 1 tbsp. brown sugar
- 2 cups shredded cheddar cheese
- ¼ cup parsley
- ½ tsp. kosher salt
- 4 tbsp. dried minced onion
- 1tbsp. brown sugar
- 1 cup plain bread crumbs
- 1 tbsp. butter
Place the parsley, kosher salt, minced onion, brown sugar, bread crumbs and butter in the bowl of a food processor fitted with the stainless steel blade. Run for 1 minute, or until chopped and mixed well.
Preheat the oven to 350 degrees.
Warm the oil in a large pot on medium-high heat, then add the diced onions.
Cook for 1 minute, then toss in the cut mushrooms. Stir until they begin to brown.
Mix in the coriander and broccoli florets. Pour in the sherry and reduce by half. Add the chicken broth and heavy cream, then simmer for 5 minutes.
Stir in the corn starch,water mixture to thicken.
Remove from the heat and add the Worcestershire, brown sugar and cheddar cheese.
Transfer to a 2-quart casserole dish and top with bread crumbs.
Bake in a preheated oven for 45 minutes or until the bread crumbs begin to brown.
Makes 8-10 servings