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2009-12-10 digital edition

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2009-12-10 / Community News

From the Chef’s Corner

Broccoli-Bleu Cheese Casserole
by Chef Deedle

Ease the last minute rush of the holiday meal by selecting some foods that can be prepared ahead of time. This recipe can be made the day before.
2 (10 oz) packages frozen broccoli spears or florets
3 Tbsp butter
2 Tbsp flour
½ cup milk
½ cup half-and-half
Salt and pepper to taste
1 (3 oz) package cream cheese, softened and cubed
½ cup (2 oz) bleu cheese, crumbled
1 cup seasoned croutons

Cook broccoli in a small amount of boiling water or microwave until crisp tender; drain and coarsely chop. Set aside.

Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk and half-and-half; cook over medium heat, stirring constantly until thickened and bubbly. Add salt, pepper, cream cheese, and bleu cheese; stir until cheese melts. Add broccoli; stir gently. Spoon into a greased 10 x 6 x 2 inch baking dish; cover and refrigerate. Remove from refrigerator; let stand 30 minutes. Sprinkle croutons over the top. Bake uncovered at 350 degrees for 25 to 30 minutes.

An excellent side dish.

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