Broccoli and Mushroom Casserole

Time for another new vegetarian recipe! I came across a whole collection of yummy sounding recipes that I am tweaking and working with TSFL’s Nutrition Support on. This one would still require a protein serving to make a full lean & green meal. But it’s a yummy way to have the veggie portion of your meal. Hope you enjoy it!


2 cups fresh broccoli florets

1 cup fresh mushrooms, sliced

2 packages Medifast crackers, crushed (or, if you are not following the 5 & 1 plan, you could substitute 1/2 cup of bread crumbs here)

2 tbsp Parmesan cheese

1 clove garlic

4 tsp margarine

1/2 tsp oregano

1/2 tsp thyme

1/4 tsp salt


1. Preheat oven to 350.

2. Fill a saucepan half full of water & bring it to a boil. Add broccoli & boil until it is bright green, but still crisp, about 2 minutes.

3. Heat margarine in a skillet over medium heat. Saute garlic for about 2 minutes. Add cracker crumbs & cook until light brown. Remove from heat.

4. Add Parmesan, oregano, thyme & salt. Stir well.

5. Place broccoli & mushrooms in 9×13 casserole dish. Add cracker crumb mixture. Bake for 20 minutes.

Makes 2 servings. Each serving is 3 vegetable servings, 3 condiments, 2 fats & 1 optional snack. You’ll want to choose a protein from the leanest options list to accompany this veggie dish, since it includes 2 full fat servings already. Would be great to add some ground turkey (or elk, in our case) to, or maybe serve with a side of fish.


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