Friday, January 30, 2015

Broccoli Blue Cheese Casserole

I hate having to throw out the remainders of expensive ingredients.  For example, I may only have needed 1 tablespoon of crème fraîche, but I had to buy eight ounces of it.  In this case, I may have only needed a sprinkle of blue cheese crumbles, but I had to buy a whole friggin' container.  So basically, this casserole saves the blue cheese day.  And it's super delicious at it.

Broccoli Blue Cheese Casserole

1½ pounds broccoli crowns
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk
½ teaspoon Worcestershire sauce
¼ teaspoon Tabasco sauce
4 ounces cream cheese
½ cup blue cheese crumbles
10 Ritz crackers, crumbled
¼ cup sliced almonds

Preheat oven to 350°F.

Cut broccoli crowns into flowerets, discarding the stems.  Boil flowerets in water or chicken broth for about 5 minutes, until just beginning to soften.  Drain broccoli and set aside.

In a large saucepan, melt butter.  When butter begins to sizzle, sprinkle with flour and stir for 2 to 3 minutes until the flour begins to smell nutty, but not is browning.  Whisk in the milk.  Simmer over medium heat until the mixture begins to thicken.  Add the Worcestershire sauce, Tabasco sauce, cream cheese, and blue cheese.  Whisk until the cheeses have melted and the sauce is smooth.  Add the cooked broccoli and stir to coat.

Pour the broccoli mixture into a 2-quart casserole dish.  Top with crackers and almonds.  Bake for 25 to 30 minutes, or until the casserole is bubbly and the topping is golden brown.

Makes 4 to 6 servings

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