Recipe by Southern Living February 2002

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Yield:
6 servings
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Ingredients

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Directions

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  • Cook florets in 4 cups boiling water in a Dutch oven over medium heat 4 to 5 minutes or until crisp-tender; drain. Place florets in a lightly greased 2-quart baking dish, and set aside.

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  • Dissolve bouillon cube in 3/4 cup boiling water.

  • Melt butter in a large saucepan over medium-high heat. Whisk in flour, and cook, whisking constantly, 1 minute. Gradually whisk in bouillon mixture and half-and-half; cook, stirring constantly, until mixture thickens and comes to a boil.

  • Whisk in sherry and next 3 ingredients. Pour over broccoli; sprinkle with cheese and almonds.

  • Bake at 375° for 20 minutes or until bubbly.

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