How to Store and Reheat Broccoli, Mushroom, and Spinach Veggie Casserole

To store any leftovers, wrap well and refrigerate for up to 2 days. To reheat, bring to room temperature, unwrap, cover top with foil and reheat in a 350 degree oven for around 15 minutes or until heated through.

Does this Broccoli Mushroom Casserole freeze well?

Yes, you can freeze this casserole, either uncooked or cooked, for up to 1 month. Here are directions: To freeze uncooked casserole and bake later: Line the baking dish with foil, with around 3 to 4 inches of foil overlapping outside the pan. Prepare the casserole per the recipe but don’t bake it; cool, wrap and freeze. When frozen, remove from pan by lifting out with the foil. Wrap the frozen casserole well with plastic wrap, then wrap with foil and freeze for up to 1 month. To cook, remove the wrap and foil, and place in the original baking dish. To bake without thawing, add around 20 to 25 minutes to the cook time. Or, thaw it in the refrigerator for around 24 hours and then bake. To freeze cooked casserole and reheat later : you can either cook it and freeze it in the same baking dish, or follow the instructions above to freeze without the baking dish.

Can frozen broccoli be substituted for fresh broccoli?

Yes, you can use frozen broccoli in place of fresh in this casserole. Place it in boiling salted water for 2 to 4 minutes, then drain well before using.

Broccoli, Mushroom, Spinach Vegetable Casserole

Name: Vegetable Casserole with Broccoli, Mushroom, Spinach and Cheese
Prep time: 22 min
Cook time: 15 min
Total time: 37 min
Cuisine: American
Ingredients: 1 (12-ounce) package whole wheat ziti pasta; 3/4 pound fresh broccoli florets; 1 tablespoon unsalted butter, divided; 8 ounces sliced mushrooms (button, cremini, shiitake or a mix); 2 shallots, peeled and chopped; 3 cups fat free milk; 1/4 cup all-purpose flour; Salt, to taste; Freshly ground black pepper, to taste; 5 ounces package baby spinach; 1 cup (4 ounces) grated Fontina cheese; 1/2 cup (2 ounces) freshly grated Parmesan cheese, divided; 1/3 cup breadcrumbs

Ingredients

Scale

1 (12-ounce) package whole wheat ziti pasta
3/4 pound fresh broccoli florets
1 tablespoon unsalted butter, divided
8 ounces sliced mushrooms (button, cremini, shiitake or a mix)
2 shallots, peeled and chopped
3 cups fat free milk
1/4 cup all-purpose flour
Salt, to taste
Freshly ground black pepper, to taste
5 ounces package baby spinach
1 cup (4 ounces) grated Fontina cheese
1/2 cup (2 ounces) freshly grated Parmesan cheese, divided
1/3 cup breadcrumbs

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Instructions

Preheat oven to 425 degrees (see Note below). Butter a shallow 3-quart baking dish.
In a large stockpot, cook the ziti pasta according to package directions until almost tender but still al dente (see my pasta cooking tips).
While the pastas cooks, place broccoli in a steamer basket over boiling water. Cover and steam until crisp-tender.
Drain pasta, return to pot and add the broccoli. Set aside.
In a large skillet or sauté pan, melt 2 teaspoons of the butter over medium heat. Add the mushrooms and shallots and cook 5 minutes or until tender.
In a medium mixing bowl, pour in the milk. Sift the flour over the top of the milk, and whisk until well blended. Season with salt and pepper.
Stir the flour mixture into the mushroom mixture and bring to a boil. Reduce heat and simmer, stirring, 5 minutes or until thickened. Stir in spinach. Remove from heat and stir in Fontina and 1/3 cup of Parmesan cheese. Add mushroom sauce to pasta mixture and toss until well blended.
Place in prepared baking dish.
In a small skillet or saucepan, melt remaining 1 teaspoon of butter. Stir in breadcrumbs and remaining 2 tablespoons Parmesan cheese; sprinkle over top of pasta mixture.
Bake 10 to 15 minutes or until bubbly and the top begins to brown.

Notes

Note on cooking temperature: casserole can also be baked at 375 for 20 to 25 minutes.

Make ahead: Casserole can be prepared but not baked up to three days ahead, covered and refrigerated. Cover with foil to bake and increase cooking time to 30 minutes, then uncover dish and cook for an additional 10 minutes or until beginning to brown.

Author: (From "Fresh Tastes" by Lee Clayton Roper)
Category: Main dish, pasta, vegetarian, make ahead
Method: Sauté and bake
Cuisine: American