Creamy Broccoli and Cheese Casserole

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking dish.
2. Place broccoli and onion into a saucepan, pour in water, and bring to a boil. Reduce heat to low, cover, and cook until broccoli turns bright green and starts to become tender, 8 to 10 minutes.
3. Whisk flour and 1/4 cup evaporated milk together in a bowl until smooth. Stir remaining evaporated milk and salt into broccoli. Gently stir flour mixture into broccoli mixture and bring to a simmer; cook until thickened, 2 to 3 minutes. Remove from heat and stir in sharp Cheddar cheese, mixing until cheese has melted into the sauce.
4. Cook and stir bread crumbs with butter in a small skillet over medium heat until butter has melted and crumbs begin to give a toasted fragrance, 1 to 2 minutes. Remove from heat.
5. Transfer broccoli mixture into the prepared baking dish and sprinkle crumbs atop casserole.
6. Bake in the preheated oven until bubbling and browned, about 30 minutes.

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Reviews (2)

Your Rating:

5

lovestohost

Feb. 26, 2013

"I am currently stuffed to the gills and I STILL want to go sneak a few more forkfuls of this. Despite the fact it's got my dreaded "casserole" in its name, I really liked this! Both Mr. LTH and I th..." See moreoroughly enjoyed this. It's not the most *healthy* veggie side, so I can't say for sure I'll make it often, but I do see myself making it again. I prepped it the evening before for next day baking. I'd fully intended to toast the bread crumbs before baking, but then i remembered I'm lazy, so I didn't (I did broil for minute at the end of baking to toast them). THANKS for the recipe!"

3

Boomer

Apr. 15, 2013

"I love this first and foremost becaue it tastes great but also because it doesn't use canned soup, so you can control the sodium levels. I also love how it is built in one pot. How easy is that...." See more"