Cheesy Broccoli Casserole Recipe
To make Cheesy Broccoli Casserole, just toss blanched broccoli florets in an easy, homemade Mornay cheese sauce and top with cracker crumbs!
Servings 8 servings
For the cheese sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 8 ounces Roth Original Havarti Cheese shredded
- Salt and freshly ground black pepper
For the broccoli:
- 2 pounds broccoli florets
- 1/2 sleeve Townhouse crackers crushed, for topping
To make the cheese sauce:
In a medium saucepan over medium heat, melt 2 tablespoons of butter. Whisk in the flour and cook, stirring constantly for 3 minutes, without letting the flour brown.
Whisk in milk and bring sauce to a boil. Reduce heat and simmer until sauce has thickened, about 15 minutes. Remove from heat, add cheese, and whisk until the cheese is smooth. Add salt and pepper to taste.
To make the broccoli:
Meanwhile, in a large stock pot, bring 4 quarts water and 2 tablespoons salt to boil. Add the broccoli and cook until just tender, about 3 to 4 minutes. Drain well and pat dry.
Stir the broccoli into the cheese sauce. Set the pan over low heat and cook, stirring often until the sauce is heated, about 2 minutes.
To make the broccoli ahead of time:
To add the broccoli if cooked ahead, or if using store-bought frozen broccoli.
- Bring 4 quarts of water and 2 tablespoons of salt to a boil. Add the broccoli florets and cook just until tender, about 3 to 4 minutes. Remove the broccoli and plunge into a bowl of ice water. When cooled, remove the broccoli, drain well and carefully pat dry. Broccoli can be placed in a zipper lock bag and frozen, or placed in the refrigerator for up to 7 days.
- Omit step 2, and instead, in a large frying pan over medium heat, melt 4 tablespoons butter. Add the broccoli and cook until heated through, about 3 to 4 minutes. Continue with step 3.