Baked Parmesan Broccoli

Name: Baked Parmesan Broccoli
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12 servings (3/4 cup each).
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

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

Directions

Preheat oven to 400°. 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 3-4 minutes or until crisp-tender. Place in a greased 13x9-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 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 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, 15-18 minutes or until heated through.

Nutrition Facts

3/4 cup: 191 calories, 10g fat (5g saturated fat), 41mg cholesterol, 388mg sodium, 19g carbohydrate (7g sugars, 6g fiber), 11g protein.

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

Reviews

My Review

Click stars to rate

Average Rating:

Margie

Nov 16, 2017

I loved it.I well make it.??????????????????????
Orbs

May 2, 2017

I added seasoned Panko and carrots to the dish. Delicious! Thank you, Barbara, for sharing this recipe.
No_Time_To_Cook

Jan 16, 2017

Very good! A little more effort than I usually put into vegetables, but very tasty.
Briadona

Nov 10, 2016

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!
DWare5883

May 1, 2016

I thought this was very good. Great way to add some flavor to broccoli if you are willing to put in the effort.
CML11

Jan 14, 2014

Very good recipe. This will help us eat more broccoli :)
Bonito

Jan 11, 2014

I am so impressed with this recipe and it is so easy, my grandkids love broccoli so it was a huge hit
ajw84

Mar 31, 2013

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!
RHergenroeder

Dec 24, 2012

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

Dec 18, 2011

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.