Broccoli and Cheddar Casserole

Ingredients

• 1 bunch of broccoli (or 10-oz frozen)
• 2 tablespoons butter
• 3 tablespoons flour
• 2 cups milk
• salt and pepper
• 1/2 c mayonnaise
• 1/2 teaspoon lemon juice
• 1/2 teaspoon curry powder
• 1/4 lb shredded cheddar cheese
• fresh or stale bread torn into little pieces (enough to cover the casserole top)

paprika

Directions

1. Preheat the oven to 350 F. Put a big pot of water on to boil. Use oil or butter to grease the bottom and sides of a 1.5-qt casserole.
2. Chop the broccoli, including the stems (peeled). Add some salt to the water, maybe a couple teaspoons. Cook the broccoli in the salted boiling water for 8 minutes or until tender. Drain, and set aside.
3. While the broccoli is cooking, melt the butter over medium low heat in a frying pan. When it is melted and nice and hot, whisk in the flour until combined. Continue whisking for a couple of minutes until the flour is cooked. Then slowly add the milk, whisking constantly to prevent lumps from forming. Once the milk is incorporated, continue to cook, stirring frequently, until the sauce thickens. Add salt and pepper to taste.
4. Whisk mayonnaise, lemon juice, and curry powder into the sauce.
5. Place the broccoli in the bottom of the casserole, and top with the sauce mixture.
6. Top with breadcrumbs and cheese and sprinkle with paprika.
7. Bake for 45 minutes or until the top is browned nicely and the edges are bubbling.

Notes

This is originally supposed to be chicken with asparagus, which is probably also good, but this vegetarian variation is really decadent and delicious. Sara 08:48, 31 October 2009 (UTC) I just updated this recipe so it now uses fresh broccoli and a bechamel sauce recipe instead of a can of condensed cream of something soup, and to omit the tofu, which is how we currently make it. I also updated the bread crumbs - my mom always made it with fresh torn up bread, not dry breadcrumbs, and it's really good that way. Sara (talk) 22:17, 24 August 2015 (PDT)