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Broccoli Cheddar Cobbler

October 10, 2013

Broccoli Cheddar Cobbler may sound strange, but just imagine thick broccoli-cheese soup with cheesy biscuits on top. And no “can of anything” soup in it.
Broccoli cheddar cobbler tops fresh broccoli and mushrooms with a cheesy, creamy sauce and soft Southern biscuits! | chattavore.com

I know, I know, broccoli cheddar cobbler sounds kind of weird…but hear me out.

I’ve always liked broccoli.  I was never one of those kids who turned my nose up at it.  I liked it cooked or raw-never really discriminated as far as that goes.  My mom makes a broccoli casserole pretty regularly; it’s broccoli, cream of mushroom soup, cheddar cheese, and crushed Ritz crackers.  For some reason when I was a kid I never liked it.  Actually, I’m not sure I ever ate it.  For some reason I was convinced I didn’t like it.  Maybe it was the cream of mushroom soup?  I used to hate mushrooms.  Or think I hated mushrooms.  Anyway…

Broccoli cheddar cobbler tops fresh broccoli and mushrooms with a cheesy, creamy sauce and soft Southern biscuits! | chattavore.com
Broccoli cheddar cobbler tops fresh broccoli and mushrooms with a cheesy, creamy sauce and soft Southern biscuits! | chattavore.com

Broccoli casserole is my nephew Elias’s favorite food.  He’s in first grade, and last year his kindergarten teacher had the kids in his class dictate their favorite “recipe” to her to make a class cookbook to send home to their parents.  His recipe was broccoli casserole, and it was awesome.  My mom just made this the other night for him.  I love that at age six he loves broccoli as much as he does.  In fact, we were eating lunch at Chili’s last summer and when asked what he wanted he said, “Broccoli!”  He got a cheeseburger too but he was really only interested in the broccoli.

elias

This time of year, I start to want more soup (only God knows why, since it’s still getting up in or near the eighties here).  Broccoli-cheese is one of my favorites, though I have yet to find or devise a recipe that I really like at home.  Panera pretty much has a corner on the broccoli-cheddar soup market.  I haven’t had any in a really long time, and no, I don’t want to know what’s in it.  All I know is that it’s good, especially with good crusty bread.

Broccoli cheddar cobbler tops fresh broccoli and mushrooms with a cheesy, creamy sauce and soft Southern biscuits! | chattavore.com
Broccoli cheddar cobbler tops fresh broccoli and mushrooms with a cheesy, creamy sauce and soft Southern biscuits! | chattavore.com

My wishing for a great broccoli cheddar soup recipe got me thinking about a recipe I recently pinned for broccoli cheddar cobbler.  The recipe I pinned had cream of chicken and cream of mushroom soup and, well, you guys know me better than that.  My recipe takes the can out of the equation.  Homemade creamy mushroom and cheese sauce full of fresh broccoli and topped with whole wheat biscuits and more cheese?  Yes, please.

If you are a fellow broccoli lover, give this broccoli cheddar cobbler a try.

More broccoli on Chattavore: broccoli & mushroom pasta skillet, cream of broccoli soup, roasted broccoli & garlic pizza

Broccoli cheddar cobbler tops fresh broccoli and mushrooms with a cheesy, creamy sauce and soft Southern biscuits! | chattavore.com

Yield: 6 servings

Broccoli-Cheddar Cobbler

30 minPrep Time:

30 minCook Time:

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Ingredients

  • 2 cups whole wheat flour (can use all-purpose if you don't have whole wheat)
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 8 tablespoons unsalted butter
  • 1 cup buttermilk
  • 1 small onion (chopped)
  • 8oz cremini mushrooms (quartered)
  • 4 tablespoons flour
  • 1 cup chicken stock (unsalted or homemade)
  • 1 cup milk
  • salt and pepper to taste
  • 6oz cheddar cheese (grated)
  • 3-4 cups broccoli (chopped)

Instructions

  1. Preheat the oven to 425 degrees. Make the biscuit topping: combine the whole wheat flour, the baking powder and baking soda, and the salt in a large mixing bowl. Use a pastry blender or your fingertips to blend 6 tablespoons of the butter (cut into cubes) into the flour mixture until the mixture resembles coarse crumbs. Gradually mix the buttermilk into the flour-butter mixture until a slightly sticky dough forms. Cover with plastic and refrigerate until ready to use.
  2. In a medium saucepan, melt one tablespoon of the butter over medium heat. Sauté the onion until it starts to soften. Add in the remaining tablespoon of butter and the mushrooms and cook until the mushrooms are softened.
  3. Sprinkle the four tablespoons of flour over the onion-mushroom mixture. Cook for about a minute. Gradually stir in the chicken stock and milk. Cook until thickened then add the broccoli and cook for a few minutes more. Add four ounces of the cheese and stir in until melted. Add salt and pepper to taste.
  4. Pour the mushroom-broccoli mixture into an 8-inch square baking pan. Roll the biscuit dough out onto a lightly floured surface. Knead and turn the dough a few times then pat into a rectangle about 2 inches thick. Cut the dough into 12 pieces and evenly distribute on top of the broccoli mixture. Sprinkle with remaining cheese.
  5. Bake the casserole for about 25-30 minutes, until bubbly and browned on top. Serve immediately.

Notes

This is a meatless recipe. To make the recipe completely vegetarian, substitute vegetable stock for the chicken stock.

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https://chattavore.com/broccoli-cheddar-cobbler/

Broccoli cheddar cobbler tops fresh broccoli and mushrooms with a cheesy, creamy sauce and soft Southern biscuits! | chattavore.com

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Filed Under: By Course, By Main Ingredients, Main Dishes, Recipes, Vegetables or Vegetarian Tagged With: cheese, main dishes, vegetables, vegetarian By Mary // Chattavore 2 Comments

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Comments

  1. Vanderbilt Wife says

    October 21, 2013 at 8:43 am

    That looks absolutely amazing! I can't wait to try it! I use this recipe for broccoli and cheese soup at home, and although I haven't made it in ages it's simple and I remember it being very good! I should make it again, like now, since it's chilly finally. (Now of course I would use whole milk, homemade chicken stock, and all cheddar instead of Velveeta. So maybe it wouldn't be the same at all. Ha.) http://www.vanderbiltwife.com/2007/12/my-favorite-soup-i-have-become/
    Reply
    • Chattavore says

      October 21, 2013 at 7:52 pm

      Unfortunately sometimes I think that my cravings for certain "cheesy" foods would be better satisfied if I weren't so averse to Velveeta. The truth is that I really, really love that stuff. I won't buy it myself anymore, but if I go to a potluck, party, etc. where there is some sort of dip with Velveeta my heart gets all race-y. Truth be told, though...the last time I made something with Velveeta here I ended up with an AWFUL rash. I am still convinced it was the 2% milk Velveeta (because everything else in the soup was something I eat on a regular basis). Anyway-thank you for the recipe!!!
      Reply

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About Chattavore

Hi, I'm Mary! Welcome to Chattavore, a destination for people who want to feed themselves and their families well every day! Life can be crazy, which means that getting dinner on the table can be a challenge (more often than not!) and my mission is to take all your favorite recipes and figure out how to serve them on a Tuesday.

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Want recipes from scratch & restaurant reviews in your inbox weekly?
Subscribe below to get Chattavore's weekly newletter AND a free set of recipe cards to help you learn to cook from scratch!
Your information will *never* be shared or sold to a 3rd party.
 

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