Broccoli-Mushroom Casserole

• Salt and pepper
• 5 cups broccoli florets
• 1 tablespoon olive oil
• 1 small onion, thinly sliced
• 3 cloves garlic, minced
• 1 cup sliced mushrooms
• 1/4 teaspoon crushed red pepper
• 3 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/4 cups low-fat milk
• 1 teaspoon Dijon mustard
• 1/4 cup seasoned bread crumbs
• 2 tablespoons grated Parmesan

1. Preheat oven to 350u0b0F. Mist a 9-inch baking dish with cooking spray. Bring a pot of salted water to a boil. Add broccoli; cook for 4 minutes. Drain; rinse under cold water. Pat dry; transfer to baking dish.
2. Warm oil in a skillet over medium heat. Saute onion for 3 minutes. Add garlic and mushrooms; saute for 2 minutes. Raise heat to high; saute for 3 minutes. Add to baking dish and season mixture with salt, pepper and red pepper.
3. Wipe out skillet; return to medium heat. Melt 2 T bsp. butter, then add flour. Cook, stirring, until smooth, 2 minutes. Whisk in milk; bring to a boil. Whisk for 5 minutes, until thickened. Add mustard; season with salt and pepper. Drizzle over broccoli mixture, spreading with a wooden spoon to cover
4. Melt remaining 1 Tbsp. butter. Combine bread crumbs and Parmesan. Stir in melted butter. Sprinkle mixture over casserole. Bake for 30 to 35 minutes, until bubbly and golden brown. Let sit for 5 minutes before serving.

salt, broccoli florets, olive oil, onion, garlic, mushrooms, red pepper, unsalted butter, flour, lowfat milk, mustard, bread crumbs, parmesan

Taken from www.myrecipes.com/recipe/broccoli-mushroom-casserole (may not work)