Broccoli and Cheese Casserole

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8
Servings

20m
Prep Time

20m
Cook Time

40m
Ready In

Recipe: #16482

December 26, 2014

Categories: Dinner, Lunch, Casseroles, Side Dishes, Dairy, Cheese, Cheddar, Vegetables, Broccoli, Peppers, Budget-Friendly, Oven Bake, Vegetarian, Make it from scratch, Kosher Dairy more

recipe by:
dianegrapegrower

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recipe by:
dianegrapegrower

"This recipe, from Cook's Illustrated, was my contribution to this year's Christmas potluck. Delicious veggie side dish."

Original recipe yields 8 servings

Metric US

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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 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.