Creamy Broccoli And Mushroom Casserole

Ingredients:

  • Florets from 2 heads of Smith's Farm's broccoli
  • 1 Tbs plus 2 tsp extra-virgin olive oil
  • 1 medium yellow onion, cut in half and thinly sliced
  • sea salt
  • 4 oz sliced shiitake mushroom caps
  • 10 oz sliced white button mushrooms
  • ¼ cup hemp seeds
  • ¼ tsp dried hot red pepper flakes
  • 1 can of full-fat coconut milk (use all of the solid cream on the top and ¼ cup of the liquid

Instructions:

  1. Preheat the oven to 350 degrees Convection setting or 400 degrees regular bake setting.
  2. Bring a large pot of salted water to a boil.
  3. Add the broccoli to the water for 1 minute. Drain.
  4. Heat 1 Tbs of the olive oil in a medium skillet. Add the onions and saute them, over medium-low heat, stirring occasionally, until they begin to caramelize, about 25 minutes.
  5. In a large bowl, combine the blanched broccoli, all of the mushrooms, the caramelized onion, hemp seeds, and hot red pepper flakes.
  6. Grease a large baking dish with about 2-tsp olive oil.
  7. Pour the broccoli mixture into the baking dish.
  8. Stir the coconut cream together with ¼ cup of the coconut liquid and pour this mixture evenly over the broccoli mixture.
  9. Bake about 15 minutes, or until hot and bubbly.

Thank you to https://kitchenofyouth.com/creamy-broccoli-mushroom-casserole/ for this awesome casserole recipe!