Friday, January 18, 2013

Foodie Fridays: Cheesy Broccoli Casserole

From Food Renegade

I have not made this recipe in a while, but Cheesy Broccoli Casserole used to be one of my favorite pot luck dishes.  It is basically a macaroni and cheese recipe using broccoli instead of pasta and Parmesan  instead of Cheddar or American cheese (although you could use any good melting cheese you like).  I found this recipe decades before microwavable bags of prepared vegetables came on the market.  If you are like me and want to save yourself some time and effort, just use two 12-ounce bags of microwavable broccoli florets instead of the 2 1/2 pounds of broccoli listed in the recipe.  This casserole makes a hearty side dish, or even a light meal served with soup or salad and some good bread.  You might also want to try substituting cauliflower for all or part of the broccoli.  I can guarantee that this is one of the tastiest ways you will ever eat your vegetables!

Cheesy Broccoli Casserole

1 large onion, diced
6 T. butter
4 T. flour
2 C. milk
1 C. grated Parmesan cheese
salt and pepper to taste
2 1/2 lbs. broccoli, cut into florets and cooked
1/2 C. panko bread crumbs

Saute the onion in 4 T. butter until soft.  Stir in the flour.  Add the milk gradually and cook slowly until thickened, stirring constantly.  Add the cheese and seasonings and stir until the cheese melts. Pour half of the sauce into a greased casserole dish.  Add the broccoli and cover with the remaining sauce.  Microwave the remaining 2 T. butter in a small bowl until melted, stir in the panko to coat, and sprinkle over the top of the casserole.  Bake at 400 degrees for 20 minutes (if the crumb topping browns too quickly cover the dish with foil).  Serves 8 as a side dish.

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