Broccoli White Cheddar Casserole
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Nutrition Facts Canadian
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1 Portion g Total Servings:
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* Based on a 2000 calorie diet
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Nutrition Facts US
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Per Portion g Total Servings:
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* Based on a 2000 calorie diet
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Prep time
30 mins
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Cook time
35 mins
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Total time
65 mins
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Ingredients
1½ lb broccoli (681 g)
4 tbsp butter - reserve 1 tbsp (60 g)
1 medium leek - sliced thinly into rounds (86 g)
½ tsp salt (2 g)
1 tsp black pepper (2 g)
¼ tsp cayenne pepper (1 g)
1 tbsp Kinnikinnick All Purpose Flour Blend (15 g)
1½ cups cream 10% (332 g)
1 cup white cheddar cheese - shredded (125 g)
¼ cup Kinnikinnick Panko Style Bread Crumbs (28 g)
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Directions
- Preheat oven to 375°F (190°C). Lightly spray a 2½ quart (2.3 litre) casserole dish and set aside.
- Chop broccoli into small florets and ¼ inch stems. Steam broccoli until ¾ cooked (approx. 5 - 7 minutes).
- Rinse with cold water.
- Layer steamed broccoli in casserole dish and set aside.
- In a medium frying pan melt 3 tablespoons butter. Sauté leeks until tender (approx. 5 - 7 minutes). Season with salt and pepper.
- Slowly add Kinnikinnick All Purpose Flour Blend, continue to stir for 2 - 3 minutes.
- Slowly add cream, whisking continually for 5 - 7 minutes until mixture begins to thicken.
- Remove from heat. Stir in cheese until melted.
- Pour mixture over prepared broccoli.
- In a separate bowl combine Kinnikinnick Panko Crumbs and reserved 1 tablespoon butter. Mix with a fork to crumb stage.
- Top casserole with Panko Crumb mixture.
- Bake in preheated oven uncovered for 20 - 25 minutes until sauce bubbles and top is golden brown.
Yields 8 - 10 side dishes
Tips & Variations
- Time saver - Prepare casserole ahead of time but do not add Panko Crumbs. After preheating oven, top casserole with Panko Crumb mixture. Bake for 30 minutes.
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