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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is a very tasty dish I made this up last night when I couldn't find a recipe for what I wanted. I just used what I had on hand. I food-processed 3 small leftover rolls to make the bread crumbs. My husband, 21 year-old veggie-picky son, and I loved it. Tastes like gourmet-restaurant fare. Ingredients:
3 cups fresh broccoli, washed and trimmed into bite-sized pieces |
cooking spray |
1/8 cup shredded parmesan cheese |
1/8 cup shredded cheddar cheese |
2 -3 tablespoons sour cream |
3/4-1 cup milk |
1 tablespoon cornstarch |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1/2 cup fresh breadcrumb |
Directions:
1. Steam fresh broccoli to “tender-crisp”, 5-6 minutes. Spray shallow 1 1/2 qt casserole dish with cooking spray. Place steamed broccoli in casserole dish. Sprinkle Parmesan and Cheddar cheeses over evenly.
2. In separate bowl, stir together sour cream, milk, and cornstarch until smooth. Pour over broccoli-cheese mixture.
3. Sprinkle with salt and pepper.
4. Sprinkle bread crumbs.
5. Bake in 375-degree oven until milk mixture is thickened and crumbs are golden brown, about 20-30 minutes. Cover after 10-15 minutes if needed to prevent over-browning of crumbs.
6. This is not rocket science! You can adjust amounts, oven temperature, and baking-time as needed.
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