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Broccoli and Cheese Casserole Recipe

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This recipe for Broccoli and Cheese Casserole, by , is from Brian's Cookbook, 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!

Contributor:  
Contributor:  
Pat Clark

Category:
Category:

Ingredients:  
Ingredients:  
3/4 c Panko bread crumbs
1 oz Paremesan cheese, grated (1/2 c)
3 T unsalted butter, melted, plus 3 T unsalted butter
Salt and Pepper
2 lbs broccoli florets, cut into 1 inch pieces
1 shallot, minced
2 garlic cloves, minced
3 T all purpose flour
3 c half and half
6 oz extra sharp cheddar cheese, shredded (1 1/2 c)
2 oz American cheese, chopped (1/2 c)
2 tsp hot sauce
1 tsp dry mustard

Directions:
Directions:
1. Adjust oven rack to upper middle position and heat oven to 400. Combine Pankp, Parmesan, melted butter, and 1/4 tsp salt; set aside.
2. Toss broccoli with 1/2 tsp salt in large bowl. Cover and microwave until broccoli is bright green and just tender, 8 to 10 minutes. Drain broccoli in colander, then transfer to 13 x 9 inch baking dish.
3. Melt remaining 3 T butter in medium saucepan over medium heat. Add shallot and garlic and cook until softened, about 2 minutes. Whisk in flour and cook for 1 minute. Slowly whisk in half and half. Increase heat to medium high and bring mixture to boil. Off heat, quickly whisk in cheddar, American cheese, hot sauce, mustard, 1 1/2 tsp salt, and 1/4 tsp pepper until smooth.
4. Pour cheese sauce over broccoli in dish and stir to combine. Sprinkle reserved Panko mixture over top. Bake, uncovered, until casserole is bubbling around edges and golden brown on top, about 15 minutes. Let cool for 15 minutes and serve.

Number Of Servings:
Number Of Servings:
6 to 8
Personal Notes:
Personal Notes:
If you don't have a bowl large enough for broccoli, use 2 batches and microwave each for 5 to 7 minutes.
Be sure dry mustard is fresh. It loses its flavor after a couple of months.

 

 

 

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