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Instructions |
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If using frozen broccoli cuts either follow the directions on the bag to microwave to al dente or boil. If fresh broccoli, wash the heads and trim away the leaves and most of the stems and then boil for approximately 11 minutes or until al dente. Drain and cover to keep warm.
Prepare your cheese sauce, following the recipe on another page of this book.
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Time yourself so that the broccoli is still hot when you pour the cheese sauce on top of it. Pre-heat the oven to 350.
Use a 13x9 deep dish aluminum pan or casserole dish. If using a casserole dish don't forget to coat the pan with spray olive oil.
Pour the hot broccoli into the pan and the pour the cheese sauce, stir. Top the casserole with bread crumbs and then the last cup of sharp cheddar cheese.
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Bake in the oven until the cheese is bubbly and the bread crumbs are browned, about 15mins at 350. You can prepare this dish ahead of time and store in the refrigerator or freezer.
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When preparing this dish ahead of time do not add the shredded cheddar or bread crumbs until the last 10 minutes or so of cooking. If freezing, allow to sit for about an hour at room temperature before cooking at 350 for around 30 minutes. If cooking from refrigerator temperature allow the casserole to sit at room temperature for about 30 minutes before cooking for 30 minutes. Again, add the shredded cheese and bread crumbs during the last 15 minutes.
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Suggestions |
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Excellent side for Thanksgiving, baked ham or porkchops
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Originally Submitted
8/2/2017
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