This is a great side dish to a steak dinner, and a great way to sneak veggies in a meal. I love broccoli every way you can make it. This is a great casserole alternative with not much fat in it. I made a half recipe which was perfect for 2 with leftovers.
3 slice whole wheat bread
3 T. olive oil
salt and pepper
1/4 cup all purpose flour
3 cups skim milk
2 heads of broccoli ( about 2 pounds), florets finely chopped, stalks peeled and finely chopped
1 cup shredded reduced fat white cheddar
- Preheat oven to 400, with rack in upper third. In a food processor pulse bread and 1 T. olive oil until large crumbs form; season with salt and pepper. Set aside.
- In a large saucepan, heat remaining oil over medium. Whisk in flour; cook, stirring constantly, 1 minute. Gradually whisk in milk. Bring to a boil; add broccoli. Reduce to a simmer. Cook, stirring occasionally, until broccoli is tender. Remove from heat and stir in 3/4 cup cheese.
- Transfer to a shallow 1 1/2 quart baking dish; top with breadcrumbs and remaining 1/4 cup cheese. Bake until breadcrumbs are golden, 6 to 8 minutes. Let rest for 5 minutes before serving.
Recipe is slightly modified from Everyday FOOD by Martha Stewart.