Salads and Sides
Recipe for Stroganoff
Baked Mushroom Broccoli Stroganoff
Best Grains 12 Grain Bread


  • 8 slices Aunt Millie's Best Grains 12 Grain Bread, freshly crumbled
  • 4 Tbsp. butter, divided
  • 1 medium onion, chopped
  • 1 package mushrooms, sliced, 8 oz.
  • 1/2 tsp. dried thyme
  • 1 c. sour cream
  • ¼ c. white wine
  • 1 c. Monterey Jack cheese, shredded
  • 1 c. cheddar cheese, shredded
  • 2 packages of frozen broccoli, 16 oz.
  • 1 package of egg noodles, 12 oz.


  1. Preheat oven to 350 degrees.
  2. Melt 2 Tbsp. butter in a large skillet and add the onions and mushrooms. Cook for about 5 minutes. Add basil, sour cream, wine, and cheeses.
  3. Place broccoli in a microwave-safe dish, and steam in the microwave for 7-10 minutes.
  4. While broccoli is cooking, cook the noodles in a pot of boiling, salted water. Drain thoroughly when al dente. Do not overcook (the noodles will be baked).
  5. In a large bowl, combine the sour cream mixture, broccoli, and the noodles. Toss well and place into a large baking dish.
  6. Melt the remaining 2 Tbsp. butter, and add the bread crumbs. Toss well to ensure the bread is coated with butter.
  7. Top broccoli and noodles with fresh bread crumbs.
  8. Bake for 25-35 minutes, until bubbling and bread crumbs are brown.

Nutrition Information:

Serving Size 1/8th of recipe
Number of Servings 8
Calories 560
Calories from Fat 207
Total Fat 23g 35% DV
Saturated Fat 14g 70% DV
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 63mg 21% DV
Sodium 385mg 16% DV
Potassium 422mg 12% DV
Total Carbohydrate 67g 22% DV
Dietary Fiber 14g 56% DV
Sugar 11g
Protein 25g

*Percent Daily Values (%DV) are based on a 2,000 calorie diet.