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James Carrier Photo by: James Carrier

Gorgonzola Broccoli Casserole

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.

Sunset NOVEMBER 2008

  • Yield: Makes 12 to 14 servings

Ingredients

  • 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.

Nutritional Information

Amount per serving
  • Calories: 156
  • Calories from fat: 63%
  • Protein: 5.5g
  • Fat: 11g
  • Saturated fat: 6.8g
  • Carbohydrate: 9.9g
  • Fiber: 1.9g
  • Sodium: 370mg
  • Cholesterol: 33mg
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Gorgonzola Broccoli Casserole recipe

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