Cheddar-Almond-Broccoli Casserole (Recipe)

 

Ingredients

1 1/2 pounds broccoli or two 10-ounce packages frozen broccoli spears

1/2 teaspoon salt

1/4 cup margarine or butter

1/4 cup all-purpose flour

1 cup milk

3/4 cup water

1 teaspoon instant chicken or beef bouillon granules

1 tablespoon lemon juice

1 to 2 tablespoons dry sherry

1/8 teaspoon pepper

1/2 cup shredded cheddar cheese (2 ounces)

1/4 cup toasted slivered almonds

Steps

1.  Preheat oven to 375°.

2.  If using fresh broccoli, wash and cut into spears.

3.  In a large saucepan, bring 1 inch of water to boil.  Add the broccoli and the salt.  Cook, covered, for 8 to 12 minutes or until crisp-tender.  (Or, cook the frozen broccoli according to the package directions.)  Drain the broccoli and transfer to a 2-quart rectangular or oval baking dish.

4.  Meanwhile, in a medium saucepan over medium heat, melt the margarine or butter.  Blend in the flour, then add the milk, water and bouillon granules.  Cook and stir until thickened and bubbly.  Add the lemon juice, sherry and pepper.

5.  Pour the sauce over the broccoli in the baking dish.  Sprinkle with the cheddar cheese and almonds.  Bake, uncovered, in the 375° oven for 15 to 20 minutes or until bubbly.

Tips:

Choose broccoli that has firm stalks and tightly packed heads.  If the stalks seem tough, use a sharp knife to cut the tough outer portion away.  Store fresh broccoli in a plastic bag in the refrigerator and use within four days for best flavor.

For a variation of this recipe, experiment with other cheeses, such as Swiss, Monterey Jack, Gouda, Muenster or provolone.  Or, sprinkle with crushed cracker crumbs or buttered bread crumbs instead of cheese and almonds.

From : America's Best-Loved Community Recipes