Yum! I love the classic cheese and broccoli flavor combo in this recipe with a crunchy topping. But the secret ingredients – cream cheese and mushrooms – takes it to super yummy!
Ingredients
- 6 tablespoons butter divided
- 1 large onion, diced
- 4 cups fresh mushrooms, sliced
- 3 tablespoons flour
- 2 cups chicken stock
- 1 cup milk
- 4 ounces cream cheese
- 1/2 teaspoon ground nutmeg
- 1 1/2 cups cheddar cheese, shredded
- 1 cup grated parmesan
- salt
- ground pepper
- 2 pounds frozen broccoli florets
- 5 ounces croutons, crushed
Servings: Hungry Friends
Instructions
- Fire up a chimney of charcoal. Place a 12-inch camp Dutch oven over a solid group of hot charcoal. Add 3 tablespoons butter and diced onion. Stir until onions start to turn translucent - about 2 minutes. Add mushrooms and stir until they are soft for another 2-4 minutes. Remove onion and mushrooms with a slotted spoon and place in a bowl.
- Add 3 tablespoons butter. When the butter foams up, whisk in the flour until a brown and bubbly paste forms. Whisk in chicken stock and milk. Remove from charcoal. Add cream cheese and stir until cream cheese has melted into the sauce. Stir in grated nutmeg. Add onions and mushrooms.
- Stir in cheddar cheese and grated parmesan. Add salt and pepper to taste.
- Add frozen broccoli florets and stir until cheese sauce covers all of the broccoli.
- Sprinkle crushed croutons over the top of the broccoli. Place lid on the oven. Bake at 350F by placing 9 hot charcoals in a circle to fit underneath the 12-inch Dutch oven. Place 15 charcoals around the outside edge of the lid. Bake for 20 minutes. Rotate lid clockwise and oven counterclockwise. Check every 10 minutes. When croutons are golden brown and sauce is bubbling, remove from heat.
- Enjoy!
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