BROCCOLI-CHEESE CASSEROLE
4 to 6 servings
In the 1963 edition of Joy, Marion recommends topping this casserole with a crust of crushed corn flakes and grated Romano cheese. We agree.
Preheat the oven to 425°F. Butter a 9-inch square baking dish. Prepare:
Drain, finely chop, and set aside. Melt in a medium saucepan:
- 2 tablespoons butter
Add and sauté until softened:
- 1 small onion, minced
Stir in until blended:
- 2 tablespoons all-purpose flour
Add while whisking constantly:
- 1 cup milk
- ½ teaspoon salt
Bring to a simmer, whisking, until thickened. Remove from the heat and stir in:
- 1 cup grated Cheddar (4 ounces)
Add the broccoli and stir to combine. Pour into the baking dish and top with:
- 1 cup corn flakes, lightly crushed
- ½ cup grated Romano (2 ounces)
Bake until bubbling around the edges and browned, about 20 minutes.