"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Broccoli Cheese Casserole Recipe

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This recipe for Broccoli Cheese Casserole, by , is from Fun family recipies., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mary & Chip Cummings


3 heads broccoli, cut into florets
1/2 c. butter
1/2 c. all purpose flour
2 c. whole milk or heavy cream
1/2 tsp. kosher salt
1/2 tsp. ground black or white pepper
1/8 tsp. cayenne pepper
1 c. grated monterrey jack or colby jack cheese
1 c. sour cream
1 c. grated cheddar cheese (extra sharp)
1 sleeve crushed Ritz crackers

1. Preheat oven to 350, spray 13 X 9 baking dish with Pam butter flavor

2. Add broccoli florets to a large heavy-bottomed stockpot of boiling water. Cook for 3-5 minutes and then drain broccoli from the water. Set aside.

3. Melt butter over medium heat in a small saucepan. Whisk in flour until well-combined, then whisk in milk, salt, pepper, cayenne pepper and 1 c. of monterrey jack or colby jack cheese. Reduce heat to simmer and continue to whisk until sauce simmers slightly around the edges and has thickened slightly. Stir in sour cream.

4. Arrange broccoli in baking dish and then pour sour cream sauce over broccoli. Top with cheddar cheese and crushed crackers.

5. Bake uncovered for 35-40 minutes.

6. Serve warm.

Personal Notes:
Personal Notes:
You can also sub frozen broccoli for fresh and add cauliflower (1 bag of each)




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