Recipe courtesy of Kimberly Schlapman
Broccoli-Cheese Casserole
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 451
- Total Fat
- 34
- Saturated Fat
- 19
- Carbohydrates
- 24
- Dietary Fiber
- 0
- Sugar
- 7
- Protein
- 15
- Cholesterol
- 86
- Sodium
- 612
- Total: 50 min
- Active: 10 min
Ingredients
3 tablespoons unsalted butter, plus more for greasing
1 1/2 cups finely crushed herb garden crackers or other flat bread crackers
1/2 cup grated Parmesan
4 tablespoons melted butter
1 1/2 pounds fresh broccoli florets, chopped
3 tablespoons all-purpose flour
1 1/2 cups milk
1 1/2 tablespoons ketchup
1 1/2 teaspoons Worcestershire sauce
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon ground black pepper
Pinch cayenne pepper
5 ounces cream cheese, cut into pats
5 tablespoons crumbled blue cheese
Directions
- Preheat the oven to 350 degrees F. Grease a 2-quart baking dish with butter or nonstick cooking spray.
- In a bowl, mix the crushed crackers, Parmesan and melted butter. Place the broccoli in the baking dish.
- In a pot, melt the remaining 3 tablespoons butter. Add the flour and stir together. Continue to stir while cooking for about 3 minutes. Whisk in the milk, stir to break up the flour, and heat the mixture to a soft boil, stirring constantly. Once the milk thickens, add the ketchup, Worcestershire, salt, sugar, pepper and cayenne. Add the cream cheese and blue cheese. Whisk until blended smoothly. Pour the cheese sauce over the broccoli. Pour the cracker mix over the casserole. Bake, uncovered, for 30 minutes.