I know there are those out there that do not enjoy eating vegetables. Children especially. I have seen friends cover their children’s vegetables with cheese just to get them to eat them.
Thankfully, we do not have that problem in our house. We all love our veggies! I keep veggies all cut up and ready to go in the refrigerator at all times. When my daughter was small she used to sneak vegetables from the fridge thinking she was getting away with something.
So, that all being said, I was a little apprehensive making this dish. Why add a bunch of cheese when you don’t have to?
Honestly, though, the dish was actually pretty good.
The cheese sauce was nice and thick. I used an extra sharp cheddar, so it had a nice balance of saltiness too.
I cooked the broccoli with just a touch of water to steam it for about 5 minutes. This made the broccoli still have some crunch to it.
As this was a Mid Century dish, of course there were buttered crumbs over the top. These weren’t really necessary in my opinion.
While this was definitely something different for us, the dish did taste great!
SCALLOPED BROCCOLI
1 Large Bunch Broccoli, Trimmed, Cooked Tender
1/4 Cup Melted Butter
1/4 Cup Minced Onion
1/4 Cup Flour
1 Teaspoon Salt
1/8 Teaspoon Pepper
2 Cups Milk
1 1/2 Cups Grated Cheddar Cheese
1/2 Cup Buttered Bread Crumbs
Cook onion in butter until tender. Add flour and seasonings, blend well. Add milk and cook until thickened, stirring constantly. Remove from heat and stir in cheese. Arrange alternate layers of broccoli and sauce in a greased 1 quart casserole. Top with crumbs. Brown in a 350 degree oven for 20 minutes.
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