Broccoli is one of the best vegetable sources of calcium. Here it's paired with a béchamel sauce thickened with cheese, which boosts the calcium even more. A short boil of the broccoli preserves the bright color for the dish.
So good! I never have leftovers.
Has become a favorite - I use half broccoli and half cauliflower for a change
This is delicious. I made a few changes (details on my blog Grabbing the Gusto). I added another Tbsp of pimientos, and used a mixture of Panko and Italian bread crumbs, instead of the melba toasts.
I don't know why this isn't called Broccoli and Cheddar Casserole, as it uses more of the latter than parmesan. But this was moderately tasty; the first time we ate it, it seemed a bit dry, like it needed more sauce, but the leftovers were better. I cut the recipe in half (only had 1 lb. broccoli), used diced tomatoes instead of pimientos and topped it with bread crumbs mixed with fresh minced garlic. Not all that unique but a good remedy for having too much broccoli sitting around. I served this alongside sauteed tilapia and roasted potatoes.
Everyone loved this recipe. Even my kids went back for seconds. I didn't have any melba rounds on hand, so I substituted Kashi garlic and thyme crackers. Still came out great!
It was good, but, I had higher hopes. To me, it seemd to be lacking flavor. I think I'll try it again with a few tweaks here and there. Maybe a little tabasco or even a little more of the dry mustard for more of a kick.
Totally awesome recipe. My "tweaks" - omitted the pimentos and used pecorino romano cheese instead of the parmesan. I had a 1/2 spiral ham left over from New Year's and was looking for a creative way to use the rest. I added cubed ham to the casserole to make more of a meal as opposed to a side dish. I'm hoping this re-heats well!
