Try this Broccoli and Cheese Bake recipe, or contribute your own.
- Carbohydrate 0.18821225 g
- Cholesterol 0 mg
- Fat 0.0676025 g
- Fiber 0.070030000013113 g
- Protein 0.02924125 g
- Saturated Fat 0.01128405 g
- Serving Size 1 1 Serving (1g)
- Sodium 145.50335 mg
- Sugar 0.118182249986887 g
- Trans Fat 0.0014852 g
- Calories 1 calories
Step-by-step
- Preheat oven to 350 degrees and spray a 1 quart baking dish with cooking spray.
- In a medium sauce pan, add about 1 in of water and the broccoli and bring to a boil.
- Reduce the heat to a simmer, cover pan and cook for about 3 to 5 minutes or until the broccoli is tender and crisp. Drain broccoli.
- While that is cooking, in a separate small sauce pan, mix the cornstarch, salt, a dash of pepper and milk until smooth.
- Bring mixture to a boil and stir constantly for about 1 minute or until sauce is thickened.
- Stir in the chopped onion and cheddar cheese until the cheese. Continue to stir until cheese is melted.
- Add the cooked and drained broccoli to the cheese sauce and stir.
- Pour mixture into baking dish, sprinkle with Parmesan cheese and bake for 25 to 30 minutes or until vegetables are tender.
Steaming the broccoli florets for three to five minutes requires strict attention to the clock, because overcooking yields waterlogged vegetables that ruin the sauce. Vegetables retain their structural integrity when removed from heat while still retaining a slight bite, preventing excess moisture from leaking into the dish during the final bake.
Scaling this dish upward for a larger group demands careful consideration of the baking vessel dimensions rather than simple multiplication. Doubling the ingredients requires shifting from a one-quart dish to a larger nine-by-thirteen-inch pan to maintain a shallow depth, which ensures the center cooks evenly within the standard twenty-five to thirty minute window.
Starch activation dictates whether the cheese sauce turns out smooth or chalky. Whisking the cornstarch and cold milk thoroughly before applying heat prevents lumps, while continuous stirring during the one-minute boil allows the starch molecules to fully expand and thicken the liquid properly.
Leftovers keep sealed in the refrigerator for up to three days, though the dairy sauce may separate slightly upon reheating. Adding a splash of milk to the dish before microwaving restores the original creamy texture without burning the cheddar and parmesan cheeses.
