Broccoli And Mushroom Bubble Bake

by Mark Wasserman

Broccoli And Mushroom Bubble Bake

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Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


1 Teaspoon of canola oil
1 Punnet of mushrooms, finely chopped
1 Medium onion, finely chopped
1½ Cup of frozen broccoli
1 Packet of cheese sauce
3 Large eggs
6-8 Slices of bread
1 Tin of evaporated milk
1 Teaspoon of Italian seasoning
½ Teaspoon of garlic powder
½ Teaspoon of salt
¼ Teaspoon of pepper
1½ Cups of shredded cheddar cheese


Preheat your oven to 180°C. Cook the broccoli until semi soft, discard the water, add the cheese sauce and mix well. Set aside and heat the oil over medium to high heat; add the mushrooms and onion and cook and stir until tender. Place the bread slices in the bottom of oven dish and top with the mushroom mixture. Now spoon the broccoli and cheese over the mushrooms. In a large bowl, whisk the eggs, milk and seasonings and pour over the top. Sprinkle shredded cheese over and bake until golden brown, (approx. 25-30) minutes.

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