Zesty Broccoli Casserole

I wanted to make a nice Sunday night dinner so I decided to make my first ever roast chicken. I really don't know why I was afraid because once I got past my initial fear of the whole bird, it was easy and delicious. I am still working on some tweaks of the recipe so posting that may take awhile. But when thinking of sides, mashed potatoes came to mind as well as this delicious casserole that Sarah had brought to our Christmas get-together.

I made the recipe the way that Sarah suggested it - she made a few modifications after she found out about it from Jenn and it was really good! I halved the recipe for Chuck and myself so I will give you those amounts below. Chuck thought it was a little too saucy (although I can never have too much cheese) so if you like it with a lot of cheese sauce use two broccoli crowns and if you want a little more veggie with your sauce, use three crowns. I also didn't use the water chestnuts but I think they would be a fantastic addition and give a nice crunch!

Zesty Broccoli Casserole

from A Taste of Home Cooking, modified from Cooking Light

Makes 3-4 servings

2-3 broccoli crowns, cut into bite-size pieces

2 tablespoons butter, divided

3/4 cup milk

1 1/4 tablespoons flour

1/4 teaspoon salt

1/8 teaspoon pepper

Pinch of nutmeg

1/4-1/2 cup shredded sharp cheddar cheese

1/4 cup cream cheese, softened

1/2 cup mayonnaise

1/4 medium onion, chopped

1/2 can (8-ounce) sliced water chestnuts, drained

6 tablespoons panko (Japanese breadcrumbs)

Preheat oven to 375 degrees F. Coat a 1 1/2 or 2 quart casserole (depending on how much broccoli you use) with cooking spray.

Melt one tablespoon butter in a large saucepan over medium-high heat then add flour. Cook for 1 minute, then add milk, salt, pepper and nutmeg; bring to a boil. Cook 1 minute or until thick, whisking constantly. Remove from heat.

Add cheddar and cream cheeses; stir until smooth. Stir in mayonnaise, onion, and water chestnuts. Spoon cheese mixture evenly over broccoli.

Melt remaining tablespoon butter. In small bowl, combine panko with butter. Sprinkle breadcrumb mixture evenly over broccoli mixture. Bake for 25 minutes or until mixture begins to bubble and breadcrumbs brown.