Broccoli And Parmesan Casserole – a delicious recipe with broccoli florets, flour, salt, mustard, milk, vegetable broth. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
1. Preheat oven to 400 degrees F
2
2. Cook broccoli in boilding water 2 minutes or until crisp-tender; drain.
3
3. Place flour, salt, and dry mustart in a large, heavy saucepan over medium heat; gradually add milk and broth, stirring with a whisk until blended. Cok 8 minutes or until thick, stirring constantly. Remove from heat, and add shredded cheddar cheese and 6 T Parmesan cheese, stirring until melted. Stir in pimentos and add pepper. Add broccoli, tossing to coat.
4
4. Spoon mixture into a greased 13x9 baking dish.
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5. Place garlic melba toast rounds in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Combine toast crumbs and remaining 2 T Parmesan cheese, and sprinkle evely over broccoli mixture. Spray to of casserole lightly with cooking spray. Bake at 400 for 15 min or until bubbly
1084
kcal
Calories
32
g
Fat
148
g
Carbs
63
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 8 cups coarsly chopped broccoli florets (about 2 lbs), 1.5 oz AP flour (about 1/3 c.), 1/4 t. salt, 1/4 t. dry mustard, and more.
Yes, Broccoli And Parmesan Casserole falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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