Broccoli Parmesan Casserole
This broccoli Parmesan casserole is known for being the most delicious way to get everyone to eat their veggies. It combines crisp-tender broccoli, a creamy cheese sauce and a crispy topping into one irresistible dish.
Prep time:
Cook time:
Serves: 12
Calories per serving: 181
Ingredients:
Cook time:
Serves: 12
Calories per serving: 181
4 bunches broccoli, cut into florets
6 tablespoons butter, divided
1 small onion, finely chopped
1 garlic clove, minced
1/4 cup all-purpose flour
2 cups 2% milk
1 large egg yolk, beaten
1 cup grated Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup seasoned bread crumbs
Directions:
Preheat the oven to 400°F. Start by steaming the broccoli in two batches. Place half the florets in a steamer basket set over 1 inch of water in a large saucepan. Bring the water to a boil, then cover and steam for three to four minutes until the broccoli is crisp-tender. Transfer the steamed broccoli to a greased 13x9-inch baking dish, then repeat with the remaining broccoli. Editor's Tip: No steamer basket? No problem! You can steam the broccoli florets in a large saucepan with 1 inch of water. Cover and cook the broccoli over medium heat until it is bright green and crisp-tender, three to five minutes. Drain it well before transferring to the baking dish.
Melt 4 tablespoons of butter in a small saucepan over medium heat. Add the onion and cook, stirring frequently, until tender. Stir in the minced garlic and cook for one minute longer, just until fragrant. Sprinkle the all-purpose flour over the onion and garlic and stir until no white remains. Slowly pour in the milk and whisk to break up any lumps. Bring the mixture to a boil. Cook for two minutes, stirring constantly, until the sauce thickens.
Place the egg yolk in a small bowl and stir in a small amount of the hot sauce to temper it. Slowly pour the egg mixture back into the saucepan, stirring constantly. Cook for one minute longer. Editor's Tip: Tempering gently warms the egg yolk so it blends smoothly instead of scrambling into bits of egg when it hits the hot sauce. Then, remove the sauce from the heat and stir in the grated Parmesan, salt and pepper. Pour the sauce over the broccoli.
Melt the remaining 2 tablespoons of butter in a small skillet over medium heat. Add the bread crumbs and stir until evenly coated in butter. Cook, stirring often, until they turn golden brown. Sprinkle over the broccoli mixture.
Bake the broccoli Parmesan casserole, uncovered, for 15 to 18 minutes until it's heated through and bubbly around the edges.
Source: tasteofhome.com
Melt 4 tablespoons of butter in a small saucepan over medium heat. Add the onion and cook, stirring frequently, until tender. Stir in the minced garlic and cook for one minute longer, just until fragrant. Sprinkle the all-purpose flour over the onion and garlic and stir until no white remains. Slowly pour in the milk and whisk to break up any lumps. Bring the mixture to a boil. Cook for two minutes, stirring constantly, until the sauce thickens.
Place the egg yolk in a small bowl and stir in a small amount of the hot sauce to temper it. Slowly pour the egg mixture back into the saucepan, stirring constantly. Cook for one minute longer. Editor's Tip: Tempering gently warms the egg yolk so it blends smoothly instead of scrambling into bits of egg when it hits the hot sauce. Then, remove the sauce from the heat and stir in the grated Parmesan, salt and pepper. Pour the sauce over the broccoli.
Melt the remaining 2 tablespoons of butter in a small skillet over medium heat. Add the bread crumbs and stir until evenly coated in butter. Cook, stirring often, until they turn golden brown. Sprinkle over the broccoli mixture.
Bake the broccoli Parmesan casserole, uncovered, for 15 to 18 minutes until it's heated through and bubbly around the edges.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.