Broccoli Casserole from Scratch
- 5 cups broccoli, florets cut into pieces
- 4 tablespoons butter + 1 tablespoon butter, both unsalted
- ½ onion, diced
- 1 clove garlic, minced
- 4 tablespoons flour
- 1 plus ½ cup half & half (or whole milk, alternatively)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper (pinch)
- 1 cup cheddar cheese, shredded
- 1 cup monterey jack cheese, shredded
- ½ cup sour cream
- 2 cups Ritz crackers, crushed
- Preheat oven to 375 F.
- Boil water in large stockpot.
- Add broccoli and boil for 3-4 minutes until softened (knife should pass) but still firm.
- Immediately remove broccoli, drain, immerse in ice water for a few minutes to stop cooking process and retain color.
- Drain well and set aside.
- In saucepan, melt 4 tablespoons butter over medium heat.
- Cook onions, about 5 minutes until softened. Add garlic and cook for about a minute more.
- Mix in flour and whisk constantly. Cook and stir until lightly browned and aromatic.
- Slowly add in half & half (or milk), whisking continuously to make sure it combines well.
- Add cayenne, salt, pepper.
- Cook roux until thick, about 5 minutes. It should easily coat the back of a spoon when ready.
- Lower heat to medium-low.
- Add half of cheeses and mix until melted.
- Mix in sour cream.
- Heat to thicken.
- In rounded dish (or square casserole dish), add broccoli.
- Pour cheese sauce over broccoli. Mix slightly, if necessary.
- Top with remaining cheese and crackers. Chop remaining 1 tablespoon of butter and place on crackers.
- Bake until golden and bubbly, about 30 minutes.
- Enjoy! -- SouthernFATTY.com for more.
Recipe by Southern FATTY at https://www.southernfatty.com/broccoli-casserole-from-scratch/
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