| Gather enough broccoli from your garden to fill a 3-quart saucepan. Don't forget to pull one medium sized onion (large if you really like onions). Wash the broccoli and cut into bite size chunks. Chop the onion (don't cry about it!) then put together with the broccoli in a 3-quart saucepan with about an inch of water. Steam until still crunchy but tender. Remove from burner and drain in a colander. Pre-heat oven to 350 degrees. In a smaller saucepan melt one cube of butter with a pinch of salt on low heat. Stir a 1/2 cup of flour (I use whole wheat cuz it's better for you!) into the melted butter. To this mixture, slowly add 1� cups of milk, stirring constantly. This will thicken. Remove from heat and stir in an 8 oz block of softened cream cheese. Add salt and pepper to taste. (I use about 2 teaspoons of salt and a few shakes of pepper.) Stir to a creamy, thick consistency. Put drained broccoli/onion mix into a 3-quart casserole dish sprayed with non-stick spray. (Optional to spray but much easier to clean afterwards!) Pour cream cheese sauce over broccoli mixture and stir in. Bake at 350, covered, for 30 minutes. While baking this first 1/2 hour you have more work to do! Melt another cube of butter on low heat. While melting, tear 4 pieces of bread into small chunks. When butter is melted toss the bread chunks in and stir to coat evenly. Set aside. Grate enough cheddar cheese to make two cups--set aside. Remove casserole from the oven after a half hour and spread the cheddar cheese on top. Then add the bread crumbs over the top of the cheese. Return to the oven, this time uncovered, for 1/2 hour more. Remove and it's chow time! Enjoy. Ingredients: Broccoli-enough for 3 quarts 1 medium or large onion 2 cubes butter 1/2 c. flour 1 � c. milk Salt and pepper to taste 8 oz cream cheese 2 c. shredded cheddar cheese 4 slices of bread |
| Broccoli Casserole -- Wendy Gilbert |
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