Broccoli Casserole
I don't particularly like broccoli, but if you're like me, you'll love this casserole...And you'll get your intake of green vegetables.
I don't particularly like broccoli, but if you're like me, you'll love this casserole...And you'll get your intake of green vegetables.
- Carbohydrate 11.4739812469762 g
- Cholesterol 895.8625 mg
- Fat 53.3707624999612 g
- Fiber 0.528312515360416 g
- Protein 31.1830937495907 g
- Saturated Fat 27.6711256249939 g
- Serving Size 1 1 Serving (305g)
- Sodium 1183.97562499992 mg
- Sugar 10.9456687316157 g
- Trans Fat 9.17274437498713 g
- Calories 648 calories
Step-by-step
- Cook and drain broccoli.
- In a large saucepan, saute onion in 1/2 butter, stir in flour.
- Add water and stir until bubbly.
- Add Cheese and beaten eggs.
- Mix in broccoli.
- Pour contents into a buttered 1 quart casserole dish. Pour 1/2 melted butter and Sprinkle cracker crumbs over the top and bake at 325 for 40-45 minutes.
Most home cooks ruin vegetable bakes by failing to properly drain the primary green, resulting in a watery sauce that breaks down entirely during baking. Excess moisture released from soggy florets prevents the roux-and-cheese emulsion from thickening correctly.
The Physics of Pairing
Because this dish delivers high fat content and rich dairy notes, it requires acidic or sharp contrasts to cleanse the palate. Serve this bake alongside roasted flank steak or simple lemon-dressed arugula to cut through the heavy cheese sauce. Balance the dense richness of the processed cheese and butter by incorporating sharp, pickled vegetables on the side.
- Drain cooked broccoli thoroughly in a colander for at least ten minutes to remove surplus water.
- Bake the casserole at 325 degrees Fahrenheit until the internal temperature reaches 165 degrees.
- Apply cracker crumbs only right before baking to preserve their crunch against the creamy interior.
- Monitor the oven closely during the final ten minutes to prevent the butter topping from burning.
