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Broccoli Casserole

Source of Recipe


From "Retro Recipes from the '50s and '60s" by Addie Gundry



List of Ingredients



• 1½ pounds fresh broccoli (about 8 cups)
  
• ½ cup (1 stick) unsalted butter
  
• ½ cup all-purpose flour
  
• 1 (12-ounce) can evaporated milk
  
• ½ tsp kosher salt
  
• ¼ tsp freshly ground black pepper
  
• 1½ cups grated Swiss cheese
  
• 1 cup sour cream
  
• ½ cup grated Cheddar cheese
  
• ½ tsp paprika
  
• 1 (4-ounce) sleeve butter crackers, crushed
  






Instructions



1. Preheat the oven to 350° F. Coat a 9-by-13-inch baking dish with cooking spray.
   
   
2. Cut the broccoli florets into bite-size pieces and the tender stems into small dice. Place in a large microwavable bowl, add ½ cup water, cover with plastic wrap, and microwave for about 5 minutes, until the broccoli is tender. Drain well and place in the prepared baking dish.
   
   
3. In a small saucepan, melt the butter over medium heat. Add the flour and whisk until the flour has been absorbed and the mixture turns light yellow with large dry bubbles. Add the evaporated milk, salt, and pepper and cook, whisking, until the sauce is thick and coats the back of a spoon, about 3 minutes. Add the Swiss cheese and sour cream and stir until the cheese has melted.
   
   
4. Pour the sauce over the broccoli in the baking dish and stir gently. Mix the Cheddar cheese, paprika, and crackers and top the casserole in an even layer.
   
   
5. Bake for about 40 minutes, until bubbling and the top is golden brown. Slice and serve.
   
   Serves 9 to 12