Broccoli Casserole

Broccoli Casserole

Broccoli Casserole


1 pound broccoli, trimmed and cut into bite sized pieces

1 tablespoon butter

1 8 ounce package crimini mushrooms, quartered

2 cloves garlic, grated

1 teaspoon thyme, chopped

salt and pepper to taste

2 tablespoons flour

1 tablespoon dry sherry

1/2 cup chicken stock

1/2 cup heavy cream

1 slice whole grain bread

1 tablespoon butter

salt and pepper to taste

1 handful french fried onions

1 handful almond slivers, toasted


Steam the broccoli until just tender.

Chill the broccoli in ice water to stop the cooking process.

Melt the butter in a pan.

Add the mushrooms, garlic, thyme, salt and pepper and saute until the mushrooms start to release their moisture, about 5 minutes.

Stir in the flour and cook for a minute.

Add the chicken stock and heavy cream and simmer until it thickens, about 10-15 minutes.

Stir in the broccoli.

Pour the mixture into an 8x8 inch baking dish.

Pulse the bread, butter, salt and pepper in a food processor to combine.

Stir in the onions and almonds.

Pour the onion and almond mixture over the broccoli mixture.

Bake in a preheated 400F oven for 15 minutes.

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