Broccoli Amandine Casserole
"You can tell this recipe has been around a long time--from when cooks had lots of time and nobody worried about calories or cholesterol! From "River Road," a staple of Louisiana cooking. Traditional holiday veggie on our table, calories or not! Wonderful leftover."
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 bunch broccoli
- 1 beef bouillon cube
- 3⁄4 cup water
- 4 tablespoons butter
- 4 tablespoons flour, i use wondra for smooth sauce
- 1 cup light cream
- 2 tablespoons dry sherry
- 2 tablespoons lemon juice
- 1⁄4 teaspoon white pepper
- 1⁄2 cup parmesan cheese, grated
- 1⁄4 cup gouda cheese, grated
- 1⁄4 cup almonds, toasted
directions
- Cook broccoli til tender.
- Drain& put in 2 quart casserole dish.
- Dissolve bouillon cube in water.
- In 1 quart saucepan, melt butter& add flour.
- Cook, stirring constantly 1-2 minutes.
- Pour in cream& bouillon, beating vigorously with wire whisk.
- Bring sauce to boil& stir til thick& smooth-about 3-5 minutes.
- Remove from heat& add sherry, lemon juice& pepper.
- Pour sauce over broccoli& sprinkle with cheeses and almonds.
- Bake@ 350 for 20 minutes.
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Reviews
-
I used cheddar on top & 2 bunches of broccoli - there was plenty of sauce. I would probably reduce the amount of lemon juice next time but the dish was enjoyed by all (including the grandchildren) at Easter dinner. Thanx Margaret!!
RECIPE SUBMITTED BY
Margaret3
Kenner, Louisiana
Originally from the Midwest, I have lived in New Orleans for decades--my waistline shows it!
It's a fabulous foodie city, with new restaurants constantly opening. Travel is very important to me, and we do a lot of that. My photography "habit" and travel go together nicely, as does a growing passion for birding and its associated travel.
