The creamy sauce tops broccoli for a cheesy side dish that all will love.
Coat a 9-by-13-inch baking dish with cooking spray.
Spread broccoli evenly in the dish.
Photo: Jason Donnelly
Tear bread into pieces and process in a food processor until coarse crumbs form.
Remove from oven and increase oven temperature to 350F.
Heat 2 tablespoons sun-dried tomato oil in a large saucepan over medium heat.
Add onion and garlic; cook, stirring, until soft, 3 to 5 minutes.
Sprinkle flour over the vegetables and cook, stirring, for 1 minute.
While stirring, slowly pour in broth.
Cook, stirring occasionally, until thickened, 3 to 5 minutes.
Remove from heat and stir in 1 cup Cheddar and sun-dried tomatoes.
Pour the sauce over the broccoli in the baking dish and gently stir to distribute evenly.
Sprinkle the remaining 1/2 cup Cheddar over the top.
Bake until the sauce is bubbling around the edges, 20 to 25 minutes.
Meanwhile, drizzle the remaining 1 tablespoon oil over the breadcrumbs and toss to coat.
Scatter over the casserole when it’s done baking.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
