Broccoli Amandine Casserole |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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You can tell this recipe has been around a long time-from when cooks had lots of time and nobody worried about calories or cholesterol! From River Road, a staple of Louisiana cooking. Traditional holiday veggie on our table, calories or not! Wonderful leftover. Ingredients:
1 bunch broccoli |
1 beef bouillon cube |
3/4 cup water |
4 tablespoons butter |
4 tablespoons flour, i use wondra for smooth sauce |
1 cup light cream |
2 tablespoons dry sherry |
2 tablespoons lemon juice |
1/4 teaspoon white pepper |
1/2 cup parmesan cheese, grated |
1/4 cup gouda cheese, grated |
1/4 cup almonds, toasted |
Directions:
1. Cook broccoli til tender.
2. Drain& put in 2 quart casserole dish.
3. Dissolve bouillon cube in water.
4. In 1 quart saucepan, melt butter& add flour.
5. Cook, stirring constantly 1-2 minutes.
6. Pour in cream& bouillon, beating vigorously with wire whisk.
7. Bring sauce to boil& stir til thick& smooth-about 3-5 minutes.
8. Remove from heat& add sherry, lemon juice& pepper.
9. Pour sauce over broccoli& sprinkle with cheeses and almonds.
10. Bake 350 for 20 minutes.
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