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“This is my 'toned down' adaptation of the other Bleu Cheese Broccoli Casserol dishes posted here. Much lighter in calories and still super tastey. If you don't have gorgonzola or bleu cheese on hand (I keep one of these in the fridge for salads) then you can use any yellow cheese such as cheddar but the flavor will be milder.”
READY IN:
1hr
SERVES:
8
YIELD:
8 cups
UNITS:
US

Ingredients Nutrition

  • 8 cups broccoli, corsely chopped
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup nonfat milk
  • 3 ounces neufchatel cheese
  • 14 cup blue cheese
  • 12 teaspoon salt
  • 1 cup plain breadcrumbs (divided 2/3 and 1/3)
  • 12 cup diced onion (optional)

Directions

  1. Preheat oven to 350°F.
  2. Parboil or steam the broccoli until crisp tender and bright green. Drain well and set aside.
  3. Melt butter in saucepan and stir in the salt and flour until bubbly. If using onion, add these now and saute until translucent. Add the cheeses and stir until mostly melted. Stir in milk. Heat on medium low until thickened, stirring constantly.
  4. Gently toss the cheese sauce with the broccoli and then stir in 2/3 cup breadcrumbs. Spoon mixture into a casserole dish. (OAMC - freeze now and cook 60 minutes rather than 30.).
  5. Cover and bake at 350F 30 minutes.
  6. Sprinkle remaining breadcrumbs over the top and and bake uncovered 15 minutes.

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