Food & Cooking Recipes Main Dish Recipes Casserole Recipes Broccoli Casserole By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on December 21, 2021 Print Share Share Tweet Pin Email Prep Time: 45 mins Total Time: 1 hrs 45 mins Yield: 6 to 8 Serves Gouda and sour cream lend richness to this comforting casserole, while umami-rich Worcestershire sauce adds depth of flavor. Ingredients 2 heads broccoli (2 ½ pounds), cut into florets, stems peeled and cut into ½-inch pieces Kosher salt and freshly ground pepper 2 tablespoons unsalted butter, plus 2 tablespoons melted 1 small onion, finely chopped (1 cup) 8 ounces cremini mushrooms, thinly sliced 3 tablespoons unbleached all-purpose flour 3 cups milk 2 teaspoons Dijon mustard 1 teaspoon Worcestershire sauce ⅛ teaspoon cayenne pepper ½ cup sour cream 8 ounces shredded Gouda cheese (about 3 cups) 30 saltine crackers, crushed (2 ¼ cups) Directions Preheat oven to 400 degrees. In two batches, cook broccoli in a large pot of salted boiling water until slightly tender, about 3 minutes. Drain and rinse with cold water to cool. Drain well. Melt 2 tablespoons butter in a large straight-sided skillet over medium-high. Add onion and mushrooms; season with salt and pepper. Cook, stirring occasionally, until tender and starting to brown, about 7 minutes. Add flour and cook, stirring constantly, 1 minute. Stir in milk in a slow, steady stream. Cook, stirring constantly, until mixture coats the back of a spoon, about 9 minutes. Remove from heat. Stir in mustard, Worcestershire, cayenne, sour cream, and cheese. Season with salt and pepper. Stir in cooled broccoli. Transfer to a 2 1/2-quart shallow baking dish. Combine crackers and remaining 2 tablespoons melted butter. Sprinkle evenly over top of casserole. Bake until bubbling and top is browned, about 20 minutes. Martyna Szczesna Print