The Secret Ingredient
Ingredients
- ●3 tablespoons unsalted butter
- ●1 small onion, chopped
- ●2 jalapeños, seeded and diced
- ●8 ounces white mushrooms, chopped
- ●1 tablespoon all-purpose flour
- ●2 teaspoons chili powder
- ●1 teaspoon crushed red pepper flakes
- ●1 tablespoon MAGGI Granulated Chicken Flavor Bouillon OR 1 tablet MAGGI Chicken Flavor Bouillon, dissolved in 1 1/2 cups warm water, divided
- ●1 cup NESTLÉ® CARNATION® Evaporated Milk
- ●1 1/2 pounds broccoli florets
- ●1 cup (4 ounces) shredded Mexican-Style four cheese blend
- ●1 cup crushed saltine crackers
Make It
Step 1
Preheat oven to 350° F. Grease 13 x 9-inch baking dish.
Step 2
Melt butter in a large saucepan over medium heat. Add onion and jalapeños; cook, stirring occasionally, for 6 minutes or until softened. Add mushrooms; cook, stirring occasionally, for 6 minutes or until they begin to brown. Sprinkle in flour, chili powder and red pepper flakes; stir for 1 minute. Add ½ cup bouillon mixture; cook for 3 minutes or until the mixture is thick. Remove from heat; stir in evaporated milk. Transfer to a large bowl.
Step 3
Place broccoli in a large steamer basket with the remaining 1 cup of bouillon mixture; steam for 3 minutes or until barely tender. Drain excess liquid; chop broccoli. Add broccoli to mushroom mixture; stir to combine.
Step 4
Pour broccoli-mushroom mixture into prepared baking dish. Sprinkle with cheese. Top with crushed crackers.
Step 5
Bake for 30 minutes or until the topping is golden and crisp. Serve warm.
