This lightened-up broccoli casserole is sure to be a hit.
Learn how to make this classic side dish healthier.
The creamy texture comes from reduced-fat cream cheese and the perfect amount of melty Colby Jack cheese.
Toasty breadcrumbs finish this dish off with a little complementary crunch.
Keep reading for our expert tips, including how to save time in the kitchen making this dish.
Coat a 9-by-13-inch baking dish with cooking spray.
Tear bread into pieces and process in a food processor until coarse crumbs form.
Spread the breadcrumbs on a baking sheet and bake until dry and crispy, about 10 minutes.
Steam broccoli until just tender, 4 to 6 minutes.
Chop coarsely and spread evenly in the prepared baking dish.
Increase oven temperature to 350F.
Heat oil and 1 tablespoon butter in a large saucepan over medium-high heat.
Add onion and garlic; cook, stirring frequently, until soft and translucent, 3 to 5 minutes.
Sprinkle flour over the vegetables and cook for 1 minute.
While stirring, slowly pour in chicken broth.
Cook, stirring occasionally, until thickened, about 3 minutes.
Remove from heat and stir in 1 12 cups cheese.
Pour the cheese sauce over the broccoli.
Melt the remaining 2 tablespoons butter.
Combine the melted butter and the breadcrumbs in a medium bowl.
Spread evenly over the broccoli mixture.
Top with the remaining 12 cup cheese.
Bake until the cheese is melted and the sauce is bubbling around the edges, 25 to 30 minutes.
Let stand at room temperature while the oven preheats.
It may be a little mushy when cooked, but it should still be delicious.
It’s blanched before freezing, which means it’s already partially cooked.
This casserole is thickened with roux, which is a mixture of flour, butter and extra-virgin olive oil.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
