Ingredients

The following ingredients have 4 Servings
  • 2 quarts broccoli florets
  • 1/4 cup water
  • 1/4 cup unsalted Butter (or spread)
  • 1 clove garlic (minced)
  • 2 cups milk (whole milk or half and half are preferable)
  • 1/4 cup all purpose flour
  • 1 teaspoon chicken or vegetable base (preferably msg free)
  • 2 cups shredded cheddar cheese (or cheese of choice (I use sharp cheddar cheese))
  • salt and black pepper to taste
  • 1/2 cup panko bread crumbs
  • 2 tablespoons butter or spread
  • 3 tablespoons grated Parmesan Cheese (*** optional)

Instruction

  • Preheat oven to 375 degrees F. Coat an 8 x 8 baking dish with non-stick cooking spray (optional step that makes clean up easier).
  • Place the florets in a glass or ceramic bowl, add the 1/4 cup of water, cover with plastic wrap and steam in the microwave for 5 minutes, then drain the broccoli, and arrange in a 2 qt casserole dish (I usually use an 8x8).
  • Prepare the topping for the casserole, by mixing half of the butter/spread into the Panko crumbs. Stir to combine, then set aside. Stir in option Parmesan if you like.
  • While the broccoli is steaming, melt the remaining butter in saucepan over med-high heat. Once melted add garlic and stir.
  • After the garlic is cooked through and soft (only takes about a minute), add milk, flour and base. Whisk well, and continue to stir constantly. Cooking until the sauce readily coats the back of a spoon (see image).
  • Remove the sauce from burner, then add 1/2 the cheese. Stir until cheese is melted, add salt and pepper to taste. Then pour the cheese mixture over the broccoli evenly.
  • Sprinkle the remaining cheese over the casserole, then evenly cover with topping.
  • Bake for 20-24 minutes, until the panko crumbs are golden brown.