Broccoli and cheese crispy casserole

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Broccoli and cheese crispy casserole

Broccoli and cheese crispy casserole

When I was growing up, we would always spend Thanksgiving in western New York with my Mom’s family, and those fine folks would make some of the simplest comfort food I’ve ever eaten. My favorite turkey-day side dish was broccoli casserole, which I have tweaked over the years to include fresh ingredients and a panko topping. Any vegetable that can be made into a comfort food is a win in my book. This dish is a kick-ass replacement for mashed potatoes.
Ingredients

– MAKES 2 SERVINGS.
– 4 cups (950 ml) water.
– 1 lb (455 g) broccoli.
– ½ cup (60 g) diced Velveeta cheese.
– ¼ cup (60 g) unsalted butter.
– ¼ cup (60 ml) milk.
– 1 tsp (5 g) salt.
– 1 tsp (2 g) black pepper.
– 1 cup (54 g) panko bread crumbs.

Instructions

Step 1: Preheat the oven to 350°F (177°C).
Step 2: Fill a large pot with the water, and bring to a boil over high heat. Add the broccoli and boil until it’s soft enough to break up with a fork, about 12–15 minutes. Drain and return the broccoli to the pot. Turn the heat down to medium and add the cheese, half of the butter, the milk, salt and pepper. Cook, stirring, until the cheese is completely melted and blended with the broccoli.
Step 3: Melt the rest of the butter in a bowl in the microwave and stir in the bread crumbs. Pour the cheese and broccoli into a baking pan and spread the topping over the mix. Put the baking pan into the oven for about 45 minutes.

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