prep time: tbd
cook time: 20 - 30 minutes
servings: 12 - 14
3 pounds broccoli
1/4 cup butter + 1 tablespoon - melted
1/4 cup flour
1 teaspoon salt
2 cups milk
2 3-ounce packages cream cheese - cut into 1/2 inch chunks
1/2 cup crumbled gorgonzola or other blue cheese
2 cups 1/2-inch cubes french or other firm white bread
1. preheat oven to 350 degrees. in a 5 - 6-quart pan over high heat, bring about 3 quarts water to a boil. rinse broccoli and trim off and discard tough stem ends; if skin on stalks is tough, peel stalks. cut broccoli into 1-inch pieces. add to boiling water and cook just until barely tender when pierced, 3 - 5 minutes. drain.
2. rinse and dry pan. add 1/4 cup butter to pan and melt over medium heat. stir in flour and salt until smoothly blended; cook until bubbly, about 1 minute. add milk and stir over medium-high heat until mixture is boiling and thickened, about 3 minutes. add cream cheese and gorgonzola, whisk until smoothly blended. stir in broccoli. pour into a shallow 2 1/2 - 3-quart casserole dish.
3. in a blender or food processor, whirl bread cubes into coarse crumbs; you should have about 1 1/3 cups. in a small bowl, mix crumbs with 1 tablespoon melted butter. sprinkle evenly over broccoli mixture.
4. bake until casserole is hot in the center and crumbs are golden, 20 - 30 minutes.
- my recipes