Penny's Broccoli Casserole |
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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 6 |
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I'm submitting this because my kids and my elders love this. I tend to like my broccoli fresh and steamed. I also usually like to use crushed ritz crackers instead of bread crumbs with this, or just leave them off altogether. This recipe came to me through a school cookbook, which was a collection of recipes other people had gathered together. have no idea who Penny is. But the recipe was submitted by Laura Harms. Ingredients:
2 (10 ounce) packages broccoli, frozen, chopped |
1/4 cup butter, divided |
2 tablespoons all-purpose flour |
1 cup milk |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 (3 ounce) package cream cheese, softened |
1/2 cup cheddar cheese, shredded (2 oz) |
1/2 cup breadcrumbs, fine (i prefer crushed ritz crackers or none at all.) |
Directions:
1. Cook the broccoli according to the package directions; drain well. Place the broccoli in a lightly greased 1 quart casserole; set aside.
2. Melt 2 tbsp butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually add the milk; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Add the salt and pepper; stir well.
3. Add the cream cheese, stirring until smooth.
4. Pour the cream cheese sauce over the broccoli in the casserole dish. Stir gently to combine. Sprinkle with the Cheddar cheese.
5. Melt the remaining 2 tbsp butter in a small saucepan over low heat. remove from heat and stir in breadcrumbs. Sprinkle the breadcrumb mixture over the casserole.
6. Bake at 350 degrees for 40 minutes.
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