Gorgonzola Broccoli Casserole

Sunset
Gorgonzola Broccoli CasseroleRecipe
James Carrier
Notes: Denise Marshall elevates classic broccoli in cheese sauce by using gorgonzola. You can prepare the casserole through step 3 up to 1 day ahead; cover and chill. Uncover and continue with step 4.
Makes 12 to 14 servings

Ingredients

+ Add To Shopping List
3 pounds broccoli
1/4 cup (1/8 lb.) butter, plus 1 tablespoon melted
1/4 cup all-purpose flour
1 teaspoon salt
2 cups milk
2 packages (3 oz. each) cream cheese, cut into 1/2-inch chunks
1/2 cup crumbled gorgonzola or other blue cheese
2 cups 1/2-inch cubes French or other firm white bread (3 oz.)

Preparation

1. Preheat oven to 350°. In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Rinse broccoli and trim off and discard tough stem ends; if skin on stalks is tough, peel stalks. Cut broccoli into 1-inch pieces. Add to boiling water and cook just until barely tender when pierced, 3 to 5 minutes. Drain.

2. Rinse and dry pan. Add 1/4 cup butter to pan and melt over medium heat. Stir in flour and salt until smoothly blended; cook until bubbly, about 1 minute. Add milk and stir over medium-high heat until mixture is boiling and thickened, about 3 minutes. Add cream cheese and gorgonzola; whisk until smoothly blended. Stir in broccoli. Pour into a shallow 2 1/2- to 3-quart casserole.

3. In a blender or food processor, whirl bread cubes into coarse crumbs; you should have about 1 1/3 cups. In a small bowl, mix crumbs with 1 tablespoon melted butter. Sprinkle evenly over broccoli mixture.

4. Bake until casserole is hot in the center and crumbs are golden, 20 to 30 minutes.

Created date

May 2004

Nutritional Information

Calories 156
Caloriesfromfat 63 %
Protein 5.5 g
Fat 11 g
Satfat 6.8 g
Carbohydrate 9.9 g
Fiber 1.9 g
Sodium 370 mg
Cholesterol 33 mg