Broccoli and Cheese Casserole
Recipe: #16482
December 26, 2014
Categories: Casseroles, Side Dishes, Cheese, Cheddar, Broccoli, Peppers Oven Bake, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"This recipe, from Cook's Illustrated, was my contribution to this year's Christmas potluck. Delicious veggie side dish."
Ingredients
- TOPPING
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- FILLING
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Nutritional
- Serving Size: 1 (297 g)
- Calories 530.1
- Total Fat - 39.4 g
- Saturated Fat - 18.4 g
- Cholesterol - 125.8 mg
- Sodium - 1980.7 mg
- Total Carbohydrate - 9.7 g
- Dietary Fiber - 1.8 g
- Sugars - 4.2 g
- Protein - 33.2 g
- Calcium - 494.8 mg
- Iron - 1.3 mg
- Vitamin C - 6.8 mg
- Thiamin - 0.9 mg
Step by Step Method
Step 1
For the Topping: Process bread and butter in a food processor until coarsely ground. Set aside.
Step 2
Preheat oven to 400 degrees. Bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon of salt and the broccoli. Cook until bright green and crisp-tender, about 3 minutes. Drain and leave int he colander - set aside.
Step 3
Melt butter in a medium saucepan over medium heat. Stir in the garlic, mustard, and cayenne; cook until fragrant. Add flout and cook stirring constantly, until golden - about 1 minute. Whisk in the broth and milk; bring to a simmer and cook, whisking often, until large bubbles erupt at the surface and the mixture is slightly thickened - about 5 minutes. Off the heat, add cheeses and roasted peppers. Season to taste with salt and pepper.
Step 4
Spread the broccoli in a 9x13" casserole. Pour cheese sauce over the top. Sprinkle with breadcrumb topping. Bake until golden brown and bubbling around the edges - about 15 minutes.
Tips
No special items needed.