Broccoli Casserole with Cream and Cheese
⏳ Time
50 minutes
🥕 Ingredients
7
🍽️ Servings
6
Description
1. In this recipe, you can use both fresh and frozen broccoli. 2. It is better to use hard cheese. 3. If cream is not available, sour cream can be used.
Ingredients
- Broccoli - 28.2 oz
- Butter - 1 tablespoon
- Cheese Spread - 5.3 oz
- Wheat Flour - 1 tablespoon
- 10% cream - 17 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Wash the broccoli and break it into florets. Blanch until half-cooked in salted water (frozen broccoli can be boiled without thawing. Bring water to a boil, add broccoli, and turn off the heat after 10 minutes. For fresh broccoli, boiling for 2–3 minutes in boiling water is sufficient).
Step 2
Drain in a colander and let excess water drain; the less water, the denser the casserole.
Step 3
While the broccoli is cooking, let's prepare the sauce. Lightly sauté the flour in butter.
Step 4
Add the cream and bring to a boil (but do not boil, otherwise the cream will curdle). To prevent lumps of flour in the sauce, gradually pour in the cream in small portions, stirring and mixing thoroughly.
Step 5
Add the grated cheese to the sauce. When the cheese is completely melted, season with salt and pepper to taste.
Step 6
Place the broccoli in a baking dish and pour the sauce over it. Bake at 356°F until a golden crust appears. In my oven, this took 30 minutes.
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