Broccoli With Mornay Sauce
February 06, 2015
Categories: Dinner, Side Dishes, Dairy, Cheese, Swiss, Vegetables, Broccoli, North American, Budget-Friendly, Brunch, Entertaining, Ladies Luncheon, Sunday Dinner, Weeknight Meals, Oven Bake, Vegetarian, Kosher Dairy more
"Sounds quick and easy."
- Serving Size: 1 (364.5 g)
- Calories 741.6
- Total Fat - 57 g
- Saturated Fat - 26.3 g
- Cholesterol - 182.3 mg
- Sodium - 835.5 mg
- Total Carbohydrate - 14.3 g
- Dietary Fiber - 0.6 g
- Sugars - 7.2 g
- Protein - 41.5 g
- Calcium - 436.7 mg
- Iron - 1.8 mg
- Vitamin C - 2.7 mg
- Thiamin - 1.3 mg
Step by Step Method
Preheat oven to 375F.
Cut broccoli into 2-inch flowerettes.
Cook broccoli in boiling salted water for about 5 minutes (until almost tender). Rinse under cold water. Drain well.
Saute‚ the onion in half the butter for about 3 minutes using a medium sauce pan.
Add flour and stir constantly over low heat for 1 minute.
Add milk while whisking constantly. Cook over high heat for about 5 minutes as the mixture thickens. Stir in the swiss cheese, salt, pepper and nutmeg.
Coat the bottom of the casserole dish with sauce.
Arrange the broccoli flowerettes over the sauce.
Pour the remaining sauce over the broccoli.
Combine the parmesan cheese and the bread crumbs.
Sprinkle over the casserole.
Melt the remaining half of the butter and sprinkle over the casserole.
Bake, uncovered, for 20 to 25 minutes or until lightly browned.
Tips & Variations
No special items needed.