Birthday Dinner, Part Two: Broccoli Casserole Recipe

Vi knows that I'm an at-least-two-vegetable-side-dish kind of woman so naturally, she chose a veggie side dish to go along with the main course. And a cheese pizza dinner wouldn't be complete without -- what else? -- broccoli casserole. I originally got this recipe from Amy Spar who maybe definitely got it from Cooking Light, circa February 2007.  Either way, I've changed it up a little bit.

All good casseroles have something crunchy on top.

8 c. (~2 lbs) broccoli florets

1/3 c. all-purpose flour

1/2 t. salt

1/4 t. dry mustard

1/4 t. black pepper

1 1/2 c. milk (warm)

3/4-1 c. vegetable broth (warm)

1 c. grated cheddar cheese

1/2 c. grated parmesan, divided

12 garlic melba toast rounds (I'm sure you could also used bread crumbs but the original called for these and Vi really likes it this way.)

1. Preheat oven to 400.
2. Cook broccoli in boiling water for 2 minutes - crisp! Drain.
3. Place flour, salt, and dry mustard in a large heavy saucepan over medium heat. Gradually add the milk and broth and whisk until blended. Cook for approximately 8 minutes or until thick.  Whisk constantly.
4. Remove from heat. Add cheddar and half of parmesan. Stir until melted.
5. Add broccoli. Toss to coat.
6. Put the broccoli mixture into a greased 13x9 inch baking pan.
7. Use the food processor to crush the melba rounds (pulse about 10 times) and add the remaining cheese. Sprinkle evenly over the casserole.
8. Bake at 400 for 15 minutes or until bubbly. Let stand a few minutes before serving.