Creamy Broccoli and Mushroom Casserole

Shayna: "It turned out really good! It was easy to make an…" Read More


  • 1 1/2 pounds broccoli florets
  • 2 tablespoons coconut oil (or olive oil)
  • 1 medium onion (thinly sliced)
  • 2 garlic cloves (minced)
  • 1 pound white button mushrooms (or cremini mushrooms, sliced)
  • 1 teaspoon dried thyme
  • 1 teaspoon fine grain salt
  • 1/2 teaspoon sweet paprika
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon red pepper flakes
  • 4 eggs (at room temperature)
  • 1 cup full fat coconut milk (I used BPA-free Natural Value)
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    NutritionView More

    Sodium4% DV95mg
    Fat26% DV17g
    Protein22% DV11g
    Carbs5% DV15g
    Fiber20% DV5g
    Calories240Calories from Fat150
    Total Fat17g26%
    Saturated Fat13g65%
    Trans Fat
    Calories from Fat150
    Total Carbohydrate15g5%
    Dietary Fiber5g20%
    Vitamin A20%
    Vitamin C180%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Shayna a day ago
    It turned out really good! It was easy to make and we all liked it a lot. It is also cheap to make and is enough for a few meals. Shortcut is to just by broccoli steamables instead of steaming fresh.
    Michelle 8 days ago
    Simple and yummy! I agree with others that it needs more salt and maybe some more spice. It's a good base to play with some flavorings. The broccoli does get very "mushy" when it's precooked. I personally preferred it this way since I have jaw/chewing problems. For those who want more crunchy broccoli then don't precook it. I paired this with some smoked chicken sausage.
    Julian 22 days ago
    Substituted cashew milk that I made in the blender for the coconut cream, turned out well!
    Nicola Wurbs a month ago
    Added cooked and sliced potatoes, and as a topping (before baking) grated cheese. The cheese added a good flavor along the coconut mixture and the potatoes made for added fullness after eating. All in all a good recipe. Simple to make and with a prep time of ~60 minutes a delicious and fast casserole.
    Ram Rayavarapu a month ago
    Great recipe.. Will try again
    Analise D. 2 months ago
    Bit of a weird taste, wish the base was a bit more of a cheesey base. Came out a bit watery..
    Michelle Yates 2 months ago
    Really good- I added chicken
    Keffy McKeff 3 months ago
    added cheese on top and was amazing
    Boyd Family 3 months ago
    My kids weren’t huge fans. The taste was different...not bad, but different.
    Eric Hagen 3 months ago
    Good. Needs more eggs though
    Susan Carvel 3 months ago
    I liked the basic ingredients. I would add extra spices
    Sharon 6 months ago
    The broccoli was too soft after all that time in the oven. But the premise is good. Maybe no precooking the broccoli. I will try it again with some changes.
    Emily Richardson 6 months ago
    Loved this! Very simple and filling. Could have used more salt- but I covered it with hot sauce so it worked out perfectly
    Mark a year ago
    The broccoli should only be lightly precooked so it is a little firmer by completion, otherwise, it is now in the rotation. Yum
    Henry Guerrero a year ago
    needed more salt! but 1st attempt not bad.
    Alli a year ago
    Great! I didn’t have the onion and it was still delicious. Very healthy and delicious alternative to a traditional casserole.
    eroll1 2 years ago
    Didn't have thyme, so I used dried basil instead, and couldn't find fresh broccoli so had to use the frozen kind (skipped the steaming part), still turned out great. The coconut milk and eggs is an awesome substitute for milk or cheese. Will definitely be making this one again.