A BETTER BROCCOLI-CHEESE CASSEROLE

A BETTER BROCCOLI-CHEESE CASSEROLE image

Yield 8

Number Of Ingredients 9

2 pounds broccoli crowns, cut into florets
Salt
4 large eggs
¼ cup all-purpose flour
1 can (12 ounces) evaporated milk
Ground black pepper
4 ounces (1 generous cup) extra-sharp cheddar cheese
1 tablespoon butter, melted
12 saltine crackers, crumbled

Steps:

Place broccoli, 1/2 cup water and sprinkling of salt in a large skillet; cover, turn burner on high and cook until water has almost, but not completely, evaporated and broccoli is bright green and tender-crisp, about 5 minutes. Turn onto doubled paper toweling to cool. (Can be covered and refrigerated a couple of days ahead.) About 45 minutes before serving, adjust oven rack to lower-middle position and heat oven to 425 degrees. Whisk flour into eggs until smooth and then whisk in milk, along with a light sprinkling of salt and pepper. Place broccoli in a single layer in a 9-inch casserole or a baking dish of similar size - I used a gratin pan. Sprinkle with half the cheese, then pour the egg mixture over the broccoli. Top with remaining cheese. Mix butter and crackers and then sprinkle over casserole. Bake until custard is set and crackers are golden brown, about 30 minutes. Serve.