Broccoli Casserole

Broccoli Casserole

Here is that Broccoli Casserole that I ran out the door to Thanksgiving Supper and forgot to photograph!! I made it again, but this time I halved it seeing as I didn’t have to feed 15 people, and it was perfect. Take the recipe and half the entire thing, and this time instead of a pyrex 9×13 pan, this wonderful casserole dish made a lovely dinner for four.

Yum, here is the smaller version!

Broccoli Casserole for Four

1/4 cup
1/4 cup flour
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1 cups milk (Actually, I didn’t have milk but I substituted half & half and I used more onions because I just love onions)
1 heads fresh broccoli, chopped
1/2 cup onion, diced
1/2 cup mayonnaise
1/4 cup milk
1 cups cheddar cheese
1 eggs
1 cups crushed crackers or panko (I skipped on this smaller version)

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.


Sauce Broccoli Casserole

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.

Put on the Christmas Carols and decorate the tree!!

Happy Holidays!

Bon Appetit.