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Baked Parmesan Broccoli Recipe

Baked Parmesan Broccoli Recipe photo by Taste of Home

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"I began making this creamy side dish years ago as a way to get my kids to eat broccoli. They've since grown into adults and still request this satisfying dish. It's truly a family favorite." – Barbara Uhl, Wesley Chapel, Florida

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Baked Parmesan Broccoli Recipe

Prep: 30 min. Bake: 15 min.

Yield: 12 Servings

30 15 45

Ingredients

4 bunches broccoli, cut into florets
6 tablespoons butter, divided
1 small onion, finely chopped
1 garlic clove, minced
1/4 cup all-purpose flour
2 cups 2% milk
1 egg yolk, beaten
1 cup grated Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup seasoned bread crumbs

Directions

Place half of broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or until crisp-tender. Place in a greased 13-in. x 9-in. baking dish; repeat with remaining broccoli.
Meanwhile, in a small saucepan over medium heat, melt 4 tablespoons butter. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer.
Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Cook and stir 1 minute longer. Remove from the heat; stir in the cheese, salt and pepper.
Pour over broccoli. In a small skillet, cook bread crumbs in remaining butter until golden brown; sprinkle over the top.
Bake, uncovered, at 400° for 15-18 minutes or until heated through. Yield: 12 servings (3/4 cup each).

Nutritional Facts 3/4 cup equals 191 calories, 10 g fat (5 g saturated fat), 41 mg cholesterol, 388 mg sodium, 19 g carbohydrate, 6 g fiber, 11 g protein.

Originally published as Baked Parmesan Broccoli in Taste of Home December/January 2011, p89

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Baked Parmesan Broccoli

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Reviewed on Mar. 31, 2013 by ajw84

Delicious!!!! I used Panko Italian bread crumbs and it came out great! Made the full recipe the night before and cooked it the next day and it came out GREAT! My teenage boys loved it!

Reviewed on Dec. 24, 2012 by RHergenroeder

This was good, but a little too rich for my liking.

Reviewed on Dec. 18, 2011 by NCSUGrad

This recipe came out great! The creamy sauce compliments the broccoli very well. I made it the night before (without breadcrumbs) and refrigerated it until cooking it the next day. I sprinkled on the breadcrumbs right before cooking, and it came out wonderful.

Reviewed on Nov. 26, 2011 by CandiL62

I made this and the Arichokes au Gratin. Both were a SUCCESS! My sister-in-law asked for the recipes and said this one she will make throughout the year!

Reviewed on Nov. 26, 2011 by CandiL62

Made this and Artichikes au Gratin for Thanksgiving yesterday. both were a huge SUCCESS! I was aked for both recipes! My sister-in-law told me this one will be a recipe she uses throughout the year!

Reviewed on Jul. 09, 2011 by ladykjt

Boy, did we ever enjoy this one! I never have 2% milk around, but with a little extra butter & flour, I had no trouble substituting skim milk. I also blanched the broccoli, since I don't own a steamer basket. This is a terrific way to get more broccoli on the menu!

Reviewed on Mar. 16, 2011 by jfixoye

Made it with cauliflower for Christmas, broccoli another time, and doubled it for a church dinner. Everyone loved it! I used freshly grated parmesan cheese and I think it made all the difference.

Reviewed on Jan. 03, 2011 by djmalinowski

I made this for both Christmas Eve & Christmas Day...everyone loved it! Will definitely be a staple side dish in our family!

Reviewed on Dec. 19, 2010 by wquick

My family was tired of 'plain broccoli' - this recipe was perfect! It was very simple to make and delicious!!

Reviewed on Nov. 25, 2010 by eveblack427

Everyone at Thanksgiving raved about this dish. It was fabulous! I will definately make it again.

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