A Better Broccoli-Cheese Casserole
The use of fresh broccoli crowns means almost no stem in this casserole. The broccoli is flash steamed in a small amount of water. It cooks very quickly, but if the pan goes dry, it will scorch. Evaporated milk replaces the heavy cream or half-and-half and this casserole has far less cheese than most recipes call for — less is more when using bold extra-sharp cheddar. Baking it in a wide shallow pan decreases baking time and keeps the broccoli from languishing in the oven. By Pam Anderson, AARP.
- 2 pound(s) broccoli crowns, cut into florets
- 4 large eggs
- 1/4 cup(s) all-purpose flour
- 1 12-ounce can(s) evaporated milk
- Ground black pepper
- 4 ounce(s) (1 generous cup) extra-sharp cheddar cheese
- 1 tablespoon(s) butter, melted
- 12 saltine crackers, crumbled
- Place broccoli, 1/2 cup water and sprinkling of salt in a large skillet; cover, turn burner on high and cook until water has almost, but not completely, evaporated and broccoli is bright green and tender-crisp, about 5 minutes. Turn onto doubled paper toweling to cool. (Can be covered and refrigerated a couple of days ahead.)
- About 45 minutes before serving, adjust oven rack to lower-middle position and heat oven to 425 degrees. Whisk flour into eggs until smooth and then whisk in milk, along with a light sprinkling of salt and pepper. Place broccoli in a single layer in a 9-inch casserole or a baking dish of similar size — I used a gratin pan. Sprinkle with half the cheese, then pour the egg mixture over the broccoli. Top with remaining cheese. Mix butter and crackers and then sprinkle over casserole. Bake until custard is set and crackers are golden brown, about 30 minutes. Serve.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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