Broccoli And Mushroom Casserole

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1/4 cup olive oil

1 large onion, chopped

4 large celery ribs, finely diced

3/4 pound mixed wild mushrooms (crimini and shitake) cleaned and quartered

3 tablespoons all-purpose flour

1-cup low sodium vegetable or chicken broth

1/4 cup Stonyfield Organic Low Fat 2% milk

1 1/2 cup Stonyfield Organic Low Fat Plain Yogurt

Salt and pepper to taste

2 1/2 pounds broccoli cut into 1” florets and stems diced

1 1/2 cup cheddar cheese, shredded (divided)

1 1/3 cup butter crackers, crumbled

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