Broccoli Casserole Recipe
Summary
Difficulty LevelEasyHealth IndexJust Enjoy
Ingredients
| Vegetable oil spray | ||
| Broccoli | 1 Bunch (100gm) | |
| 4 tablespoons acceptable margarine | ||
| Onion | 1 Cup (16 tbs), finley chopped | |
| Water | 1/4 Cup (16 tbs) | |
| Flour | 4 Tablespoon | |
| 2 cups homemade Chicken Broth or commercial low-sodium variety | ||
| Skim milk | 1 Cup (16 tbs) | |
| Romano cheese | 1/2 Cup (16 tbs), grated | |
| Basil | 1 Tablespoon, finely chopped | |
| Salt | 1/4 Teaspoon | |
| Croutons | 1 1/2 Cup (16 tbs), seasoned | |
| 1/3 cup finely chopped unsalted dry-roasted walnuts | ||
Directions
Preheat oven to 400° F.
Lightly spray 9-x-13-inch baking dish with vegetable oil.
Rinse and trim broccoli into 4-inch spears, and blanch or steam for 4 minutes.
Arrange broccoli in two lengthwise rows in prepared pan.
Set aside.
Place margarine and water in a saucepan over high heat.
Add onion and saute until water evaporates and onion starts to saute in remaining oil.
Stir in flour and cook 2 minutes.
Whisk in broth and milk.
Reduce heat to medium and cook, stirring, until thickened.
Add cheese, basil and salt.
Stir to mix well.
Pour over broccoli; set aside.
In a small bowl, combine crushed croutons and walnuts.
Sprinkle mixture over broccoli and sauce.
Bake 20 to 25 minutes, or until sauce is bubbly.
MICROWAVE METHOD Rinse, trim, and blanch or steam broccoli as directed above.
Set aside.
Heat margarine in microwave-safe dish for 20 seconds on high.
Add onion and cook on high 5 minutes.
Add flour and cook 1 minute on high.
Stir in broth and milk and cook 5 to 7 minutes on high.
Add cheese, basil and salt.
Stir to mix well.
Place broccoli in two lengthwise rows in a 9-x-13-inch microwave-safe baking dish.
Pour sauce over broccoli and set aside.
In a bowl, combine crushed croutons and walnuts.
Sprinkle over broccoli and sauce.
Cover with vented plastic wrap and cook on medium 20 to 25 minutes.
Let stand covered for 5 minutes and then serve hot.
Lightly spray 9-x-13-inch baking dish with vegetable oil.
Rinse and trim broccoli into 4-inch spears, and blanch or steam for 4 minutes.
Arrange broccoli in two lengthwise rows in prepared pan.
Set aside.
Place margarine and water in a saucepan over high heat.
Add onion and saute until water evaporates and onion starts to saute in remaining oil.
Stir in flour and cook 2 minutes.
Whisk in broth and milk.
Reduce heat to medium and cook, stirring, until thickened.
Add cheese, basil and salt.
Stir to mix well.
Pour over broccoli; set aside.
In a small bowl, combine crushed croutons and walnuts.
Sprinkle mixture over broccoli and sauce.
Bake 20 to 25 minutes, or until sauce is bubbly.
MICROWAVE METHOD Rinse, trim, and blanch or steam broccoli as directed above.
Set aside.
Heat margarine in microwave-safe dish for 20 seconds on high.
Add onion and cook on high 5 minutes.
Add flour and cook 1 minute on high.
Stir in broth and milk and cook 5 to 7 minutes on high.
Add cheese, basil and salt.
Stir to mix well.
Place broccoli in two lengthwise rows in a 9-x-13-inch microwave-safe baking dish.
Pour sauce over broccoli and set aside.
In a bowl, combine crushed croutons and walnuts.
Sprinkle over broccoli and sauce.
Cover with vented plastic wrap and cook on medium 20 to 25 minutes.
Let stand covered for 5 minutes and then serve hot.
Chef
