1-1/2 to 2 pounds head of broccoli, separated into florets and washed wel
8 oz. cheddar cheese, grated
1-1/4 cup milk
1 shallot, peeled and minced
3/4 cup Pamela’s Amazing Toasted Bread Crumbs or Cheesey Potato Chips for Topping
Instructions
Directions-
Preheat the oven to 350°. In a heavy saucepan, melt 2
tablespoons of unsalted butter over medium-low heat. Stir
in Pamela’s Baking & Pancake Mix or Pamela’s Gluten-Free
Bread Mix until combined to form a roux, or thickening
paste. Continue stirring occasionally until roux is bubbly and
fragrant, 2 or 3 minutes. Remove from heat. Do not let roux
cook until it begins to darken. Read more about using
Pamela’s mixes to thicken sauces in Pamela’s Tips for
Making Gluten-Free Sauces and Gravies.
In a microwave-proof measuring cup, measure milk, add
minced shallot, and microwave on high for 1 minute. Pour
the milk and shallot mixture into roux while whisking
constantly to avoid lumps. Return to medium heat and
continue to whisk, bringing sauce slowly to simmer. Stir
frequently, letting sauce simmer gently for about 7 minutes,
or until it’s as thick as cream soup.
Remove from heat and stir in cheese until it’s completely
melted into sauce base.
Season with salt, pepper, garlic, and cayenne pepper.
Cut broccoli florets into quarters or thin slices, peeling away
the tough parts of stems. Steam, or blanch in salted boiling
water, for 2 to 5 minutes until almost tender enough to
pierce with a fork. Drain broccoli and stir it into cheddar
cheese sauce to coat well.
Butter a 12-inch oval gratin or round casserole with
remaining unsalted butter. Dust with 1/4 cup Pamela’s
Amazing Toasted Bread Crumbs. Turn broccoli cheddar
mixture into pan and spread with back of spoon to create a
fairly even surface for the topping. Top with 1/2 cup
Pamela’s Amazing Toasted Bread Crumbs.
Bake in a preheated 350° oven for about 30 minutes until
cheese sauce is bubbly and bread crumbs are richly
browned.
Originally Submitted
3/24/2013
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