For Thanksgiving this year I was bringing a hot veggie dish. I had hoped to find some really nice cauliflower but since I couldn’t I decided broccoli would have to suffice. I found this recipe on the blog “babble” The Family Kitchen (http://blogs.babble.com) website. It looked really yummy and I had all of the ingredients. So I broke one of my rules for never bringing a recipe you haven’t tried before. It passed with flying colors. I didn’t even get seconds. But that was OK too!
In my haste to get to all the activities, I forgot to take the final picture of this dish. It looked just wonderful and smelled even better. Trust me on this one, it’s a keeper!
Broccoli Casserole Recipe
1/2 cup or 1 stick butter
1/2 cup flour
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 cups milk (Actually, I didn’t have milk but I substituted half & half and I used more onions because I just love onions)
2 heads fresh broccoli, chopped
1/2 cup onion, diced
1 cup mayonnaise
1/2 cup milk
2 cups cheddar cheese
2 cups crushed crackers or panko
1. In a small saucepan, melt butter. Add flour and whisk well. Add salt, pepper, garlic powder and onion powder. Whisk in 2 cups milk and bring to a boil over medium heat. When sauce thickens, remove from heat and let come to room temperature before using.
2. Preheat oven to 350 degrees. Combine the cooled sauce you prepared earlier with the mayonnaise, 1/2 cup milk, cheese and eggs. Mix well. Add chopped broccoli and onion. Mix well and pour into a 9 x 13 casserole dish. Bake for 40 minutes.
One last thing, OK two last things. I used more broccoli. 2 heads wasn’t enough for all of that sauce (but not that much more). And I had plenty. I didn’t have the panko, but I had made some brioche bread two days before, so I toasted and buttered two slices, chopped into croutons and placed on top of the casserole before baking. YES! I will write about that brioche bread recipe soon. Until then, I hope you all had a beautiful and joyous Thanksgiving.