Ingredients

The following ingredients have 10 Servings
  • 8 cups steamed broccoli florets [ Around 2 lb]
  • 8 Tbsp butter (divided)
  • 1 small sweet onion (diced)
  • 1/3 cup all purpose flour
  • 1 tsp dry mustard
  • 1 tsp garlic salt
  • black pepper to taste
  • 3 cups whole milk
  • 3 cups shredded sharp cheddar cheese (divided)
  • 2/3 cup panko bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 tsp garlic salt

Instruction

  • Preheat the oven to 350°F. Spray a 11 x 7 inch baking dish with cooking spray. Set aside. (I used an oblong pan but any 2 quart baking dish will do)
  • Steam the broccoli, slightly under cooking. Cool.
  • To prepare the sauce, In a medium saucepan, melt 6 tablespoons of butter. Saute the minced onion in the butter for 2 minutes just until translucent.
  • Sprinkle the flour over the butter. Add the dry mustard , garlic salt and black pepper. Stir until it the flour is absorbed by the butter. Cook stirring constantly for 1 minute.
  • Gradually add the milk, whisking constantly over medium-high heat. When the sauce begins to boil, lower the heat and simmer gently for 5 minutes.
  • Remove from the heat and add 2 cup shredded cheddar cheese, reserving 1 cup for the top. Stir until the cheese has blended with the sauce.
  • Add the steamed broccoli and using a large spatula, gently mix until combined. Pour into the prepared baking dish and sprinkle the remaining 1 cup shredded cheddar cheese on top.
  • Melt the remaining 2 Tbsp melted butter and mix with 2/3 panko breadcrumbs, 1/4 grated Parmesan cheese and 1/4 tsp garlic salt. Sprinkle on top.
  • Bake for 35-40 minutes until golden and bubbly. Serve immediately.