Shelly's Recipe

BROCCOLI CHEDDAR CASSEROLE

Category: Broccoli

4 cups coarsely chopped broccoli florets (about 1 pound)
1/6 cup all-purpose flour
1/8 teaspoon salt and dry mustard
3/4 cups whole milk
1/2 cup chicken broth
1 cup (4 ounces) extra sharp cheddar cheese
1/2 cup (2 ounces) grated Parmesan cheese, divided
1/4 teaspoon freshly ground black pepper
Cooking spray
1 cup pita chips or melba toast rounds

Preheat oven to 400. Cook broccoli in boiling water 3 minutes or until crisp-tender; drain and place in a bowl of ice water for 3 more minutes. Drain again.

Lightly spoon flour into a dry measuring cup, and level with a knife. Place flour, salt, and dry mustard in a large, heavy saucepan over medium heat; gradually add the milk and chicken broth, stirring with a whisk until blended. Cook for 3 minutes or until it is thick, stirring constantly. Remove from heat, and add shredded cheddar cheese and 6 tablespoons of grated Parmesan cheese, stirring until melted. Stir in pepper.

Add broccoli, tossing to coat. Spoon the broccoli mixture into a 8x8-inch baking dish coated with cooking spray.

Place pita chips in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Combine chip crumbs and the remaining 2 tablespoons Parmesan cheese, and sprinkle evenly over broccoli mixture. Spray top of casserole lightly with cooking spray. Bake at 400 for 15 minutes or until bubbly. Let stand for 5 minutes before serving.