Gorgonzola Broccoli Casserole

“This is from Sunset Magazine. They added gorgonzola cheese instead of the classic cheese sauce. This can be made a day ahead and kept in fridge until ready to bake.”
1hr 10mins

Ingredients Nutrition


  1. In a 5 to 6 quart pan over high heat, bring about 3 quarts water to boil.
  2. Rinse broccoli and trip off the discard tough stem ends.
  3. Cut into one inch pieces.
  4. Boil Broccoli until barely tender, 3-5 minutes.
  5. Drain and set aside.
  6. Rinse and dry pan.
  7. Add 1/4 cup of butter and melt over med.
  8. heat.
  9. Stir in flour unti smoothly blended.
  10. Cook until bubbly, about 1 minute.
  11. Add milk and stir over medium high heat until mixture is boiling and thickened, about 3 minutes.
  12. Add cream cheese an gorgonzola; whisk unti smoothly blended, stir in broccoli.
  13. Pour into a small casserole dish (2 1/2 3 qt).
  14. In a blender or food processor, whirl bread cubes into coarse crumbs; you should have about 1 1/3 cups.
  15. In a small bowl mix the bread with the melted butter (1 tablespoon).
  16. Sprinkle evenly over broccoli mixture.
  17. Bake at 350 until it's hot in the center and crumbs are golden, 20 to 30 minutes.

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