Broccoli Parmesan Casserole

• Serves: 13x9 pan
• Contributor: MikeCrute

Note: This casserole really needs to be eaten fresh out of the oven. If it's allowed to cool it will gel up. It will still be delicious cold but not as texturally pleasant.

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

Instructions

1. Preheat oven to 400°. Place half broccoli in a steamer basket; place basket in a large saucepan over 1 in. 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.
2. 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.
3. 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.
4. In a small skillet, cook bread crumbs in remaining butter until golden brown; sprinkle over the top.
5. Bake, uncovered, 15-18 minutes or until heated through.

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