Broccoli Blue Cheese Bake

Posted on August 14, 2011


This was the favorite new recipe of Christmas Dinner. It is creamy, flavorful, and just a tiny bit tangy.  I works equally well with cauliflower, or a mixture of both cauliflower and broccoli.  This will be appearing regularly on our table, but I will probably reduce the fat for more frequent consumption.  But for special occasions the recipe is great as is……

6 bunches broccoli heads, or about 4-5 lbs (total weight including stalk)–enough flowerets to fill a 9 x 13 pan

6 T butter

3/4 c. Italian Bread Crumbs

4 1/2 T all purpose flour

3 c. whole milk

1 tsp. sea salt

1 tsp. freshly ground pepper

1/8 tsp. cayenne pepper

3 oz. crumbled blue cheese

Trim broccoli so what you have are flowerets with a bit of tender stalk.  Steam until just tender, but still bright green.  Drain and rinse under cold water to stop the cooking.  Set aside to continue draining.

In a sauce pan, melt 4 T. butter, then whisk in the flour.  Whisk a few minutes until the roux is smooth.  Then slowly add 1 c. of the milk.  Stir until lump free and thick.  Then do it again with another cup of milk.  Then add the salt and peppers.  Whisk in the last cup of milk.  Let simmer until thickened.  Stir in the blue cheese to melt it, then set aside the sauce.

Arrange the broccoli in a 9 x 13 pan (sprayed with Pam) or other comparable casserole dish.  Pour the sauce over the top.  In the microwave, melt 2 T butter and toss with the breadcrumbs.  Pour the breadcrumbs over the sauce.

Bake at 350 for 20-25 minutes, until crumbs are browned, the edges are bubbling, and them mixture is hot in the middle.

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I gained about 5 pounds just reading this recipe! Oh my! I think I can do this! You’re amazing Jessica!
Monday, December 28, 2009 – 11:08 AM
Yes, it is definitely holiday special occasion food.  I think that if I were making it for every day I would just use about 1 tablespoon of butter and shake the milk (use low fat) and flour together in a jar and thicken it that way.  Or you could probably use the Shirley J’s cream sauce base…..
Monday, December 28, 2009 – 05:57 PM