PENNY'S BROCCOLI CASSEROLE
I'm submitting this because my kids and my elders love this....I tend to like my broccoli fresh and steamed! I also usually like to use crushed ritz crackers instead of bread crumbs with this, or just leave them off altogether. This recipe came to me through a school cookbook, which was a collection of recipes other people had gathered together....have no idea who Penny is! But the recipe was submitted by Laura Harms. That is all the credit I can give!!!
Provided by breezermom
Categories Vegetable
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook the broccoli according to the package directions; drain well. Place the broccoli in a lightly greased 1 quart casserole; set aside.
- Melt 2 tbsp butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually add the milk; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Add the salt and pepper; stir well.
- Add the cream cheese, stirring until smooth.
- Pour the cream cheese sauce over the broccoli in the casserole dish. Stir gently to combine. Sprinkle with the Cheddar cheese.
- Melt the remaining 2 tbsp butter in a small saucepan over low heat. remove from heat and stir in breadcrumbs. Sprinkle the breadcrumb mixture over the casserole.
- Bake at 350 degrees for 40 minutes.
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