Broccoli Casserole

2 bags frozen Broccoli florets, thawed under warm water and drained (or about 1 pound fresh steamed broccoli - tastes a lot better this way)
4 tablespoons butter
2 tablespoons grated onion
3 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon nutmeg
1 bag of Onion Croutons (a salad topping)
1/2 cup Parmesan Cheese

  1. Melt butter in a sauce pan. Add onion and sautee' for 2 minutes (do not brown). Add flour and whisk until melted. Whisk constantly for about three minutes.
  2. Gradually add warm or room temperature chicken broth (NOT hot) and half-and-half to container, stirring constantly.
  3. Cook uncovered for 5-6 minutes at HIGH or until sauce is thickened. If lumps are formed use a hand mixer. Add salt, pepper and nutmeg.
  4. Add the steamed broccoli to a casserole. Pour sauce over it, sprinkle with Parmesan cheese on top and bake at 375F for 1o minutes until top is browned. Remove from oven. Sprinkle onion croutons and serve.
Try it with other vegetables such as steamed carrots, cauliflower, asparagus...also try adding diced ham to the sauce.


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