Baked Parmesan Broccoli
I began making this creamy side dish years ago as a way to get my kids to eat broccoli. They've since grown up, but still request this satisfying dish. It's truly a family favorite. —Barbara Uhl, Wesley Chapel, Florida
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 large egg yolk, beaten
- 1 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup seasoned bread crumbs
Reviews
Love this ...................finally a recipe w/out mushroom soup!! thank you Barbara.
I loved it.I well make it.??????????????????????
I added seasoned Panko and carrots to the dish. Delicious! Thank you, Barbara, for sharing this recipe.
Very good! A little more effort than I usually put into vegetables, but very tasty.
Wanted to try this for Thanksgiving so trial batch today. Very good going to serve instead of the classic green bean casserole. Same creamy texture but a step up with the fresh broccoli and homemade sauce. Looks pretty too!
I thought this was very good. Great way to add some flavor to broccoli if you are willing to put in the effort.
Very good recipe. This will help us eat more broccoli :)
I am so impressed with this recipe and it is so easy, my grandkids love broccoli so it was a huge hit
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!
This was good, but a little too rich for my liking.