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Ready In35 m
Original recipe yields 6 servings
This is a very tasty and easy side dish! Just a tip, I find this recipe to be much better if you leave out the milk and the mustard, and mix in a little garlic powder, paprika and fresh ground black pepper, along with a handful of grated parmesan cheese. I used Tex Mex cheese on top, which is a combination of chedder and jack. Omitting the milk makes it much less soupy. It will also firm up more if you let it sit for at least 10 minutes before serving.
Good with 2 cups cooked rice mixed in. Skip the mustard.
I was VERY happy with this recipe...the broccoli came out nice and tender :) I think I will add extra cheddar, next time...we love cheese ;) For the person who had a bad experience with this recipe, you said you doubled it...did you allow extra cooking time too? Using raw broccoli or not baking it long enough are the only reasons I can think of for your broccoli to be tough :(