Broccoli Casserole
Servings 4
Equipment
- Small Baking Dish
- Medium Saucepan
Ingredients
- 3 cups fresh broccoli florets
- ¼ onion diced
- 2 tbsp butter
- 2 tbsp flour
- ¼ tsp paprika
- ¼ tsp garlic powder
- 1 cup milk
- 1½ cups cheddar cheese shredded, divided
- 1 oz cream cheese
- Sea salt and freshly cracked pepper to taste
- ½ cup crushed Ritz crackers
- Fresh parsley chopped
Instructions
- Preheat the oven to 375 degrees. Coat a small baking dish with cooking spray.
- Bring a medium saucepan of salted water to boiling over high heat. Add the broccoli florets and cook for 1-2 minutes or until bright green.
- Immediately drain the water and transfer the broccoli florets to a large bowl of ice water. Let cool, then drain and place the broccoli on a clean tea towel or paper towel and pat dry.
- Melt the butter in a medium saucepan over medium heat. Add the onion and cook for 2 minutes, stirring frequently. Add the paprika and garlic powder and continue to cook, stirring often, for 1-2 minutes.
- Gradually whisk in the milk and cook, stirring often, for 3 minutes, or until it has thickened and coats the back of a spoon.
- Gradually whisk in 1 cup of the cheddar cheese and the cream cheese then season with sea salt and freshly cracked pepper, to taste. Remove from the heat.
- Toss the broccoli florets in the sauce and stir until evenly coated. Pour cheesy broccoli into the prepared baking dish.
- Top evenly with the remaining ½ cup of cheddar cheese then sprinkle the crushed crackers on top.
- Bake for 20-25 minutes, until casserole is bubbly and the cheese is melted.
- Sprinkle with parsley and serve. Enjoy.