I wanted to lightly boil a few broccoli florets to give Rex for dinner one night this week since I figured he could easily feed them to himself (something he is insistent on these days) and they are a healthy finger food for sure. And since you can't buy 3 broccoli florets at the supermarket I had to come up with what to do with the rest of the bag. I could have easily just served them with a little lemon and pepper after boiling the whole pound, but this recipe seemed like a much yummier alternative. And it was!
Broccoli Cheddar Casserole
Adapted from Cooking Light August 2006
- 4 cups coarsely chopped broccoli florets (about 1 pound)
- 1/6 cup all-purpose flour
- 1/8 teaspoon salt
- 1/8 teaspoon dry mustard
- 3/4 cups whole milk
- 1/2 cup fat-free, less-sodium chicken broth
- 1 cup (4 ounces) reduced-fat shredded extrasharp cheddar cheese
- 1/2 cup (2 ounces) grated Parmesan cheese, divided
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 1 cup pita chips or melba toast rounds
PreparationPreheat oven to 400°.
Cook broccoli in boiling water 3 minutes or until crisp-tender;
drain and place in a bowl of ice water for 3 more minutes.
Lightly spoon flour into a dry measuring cup, and level with a knife. Place flour, salt, and dry mustard in a large, heavy saucepan over medium heat; gradually add the milk and chicken broth, stirring with a whisk until blended.
Cook for 3 minutes or until it is thick, stirring constantly. Remove from heat, and add shredded cheddar cheese and 6 tablespoons of grated Parmesan cheese,
stirring until melted. Stir in pepper.
tossing to coat.
Spoon the broccoli mixture into a 8x8-inch baking dish coated with cooking spray.
Place pita chips in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Combine chip crumbs and the remaining 2 tablespoons Parmesan cheese, and sprinkle evenly over broccoli mixture. Spray top of casserole lightly with cooking spray.
Bake at 400° for 15 minutes or until bubbly. Let stand for 5 minutes before serving.
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