Easy Baked Broccoli Casserole

Part of healthy eating involves eating nutrient-dense fruits and vegetables. Of particular importance are green vegetables. They are incredibly nutritious, being packed full of vitamins, minerals, phytonutrients, and antioxidants that help to prevent serious conditions such as cancer, cardiovascular disease, and diabetes. Cruciferous vegetables like broccoli, cauliflower, and cabbage, in particular, are excellent sources of these nutrients, especially when it comes to having cancer-fighting properties.

Ingredients

1. 1 tbsp olive oil

2. 1 cup mushrooms, sliced

3. ½ red onion, chopped

4. 1 cup homemade or paleo approved store-bought chicken stock

5. 1 tbsp arrowroot flour

6. 1 egg, beaten

7. 1/3 cup homemade or paleo approved store-bought mayonnaise

8. 1 tsp Dijon mustard

9. ¾ pound broccoli florets

10. salt, black pepper to taste

Instructions

1. Preheat oven to 350ºF.

2. In a saucepan heat the olive oil over medium heat.

3. Add the onion and cook 5 minutes.

4. Add the garlic and cook for 30 seconds.

5. Add the mushrooms and cook until tender, about 10 minutes, stirring frequently.

6. Add the arrowroot flour and stir until golden.

7. Add the stock and bring to a low simmer, stirring until combined.

8. Stir in the mayonnaise and egg and season with salt and pepper.

9. Layer the broccoli on bottom of baking dish.

10. Pour the saucepan mixture all over and toss to combine.

11. Bake until golden, 30 minutes.

12. Serve warm.

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