Broccoli-Mushroom Bubble Bake
Recipe information
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Cooking:
20 min.
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Servings per container:
1
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Source:
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Ingredients for - Broccoli-Mushroom Bubble Bake

1. 1 teaspoon canola oil -
2. 1/2 pound fresh mushrooms, finely chopped -
3. 1 medium onion, finely chopped -
4. 1 tube (16.3 ounces) large refrigerated flaky biscuits -
5. 1 package (10 ounces) frozen broccoli with cheese sauce -
6. 3 large eggs -
7. 1 can (5 ounces) evaporated milk -
8. 1 teaspoon Italian seasoning -
9. 1/2 teaspoon garlic powder -
10. 1/2 teaspoon salt -
11. 1/4 teaspoon pepper -
12. 1-1/2 cups shredded Colby-Monterey Jack cheese -

How to cook deliciously - Broccoli-Mushroom Bubble Bake

1. Stage

Preheat oven to 350°. In a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir until tender, 4-6 minutes.

2. Stage

Cut each biscuit into 8 pieces; place in a greased 13x9-in. baking dish. Top with mushroom mixture.

3. Stage

Cook broccoli with cheese sauce according to package directions. Spoon over mushroom mixture.

4. Stage

In a large bowl, whisk eggs, milk and seasonings; pour over top. Sprinkle with cheese. Bake casserole until golden brown, 25-30 minutes.

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