Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Place half of the broccoli florets in a steamer basket over 1 inch of boiling water in a large saucepan. Cover and steam for 3-4 minutes until crisp-tender. Transfer the steamed broccoli to a greased 13x9-inch baking dish. Repeat with the remaining broccoli.
- Meanwhile, melt 4 tablespoons of butter in a small saucepan over medium heat. Add the chopped onion and cook until tender, stirring occasionally. Add the minced garlic and cook for 1 minute more.
- Stir in the flour until blended. Gradually whisk in the milk. Bring the mixture to a boil, stirring constantly, and cook for 2 minutes until thickened. Stir a small amount of the hot mixture into the beaten egg yolk, then return the tempered yolk mixture to the saucepan, stirring constantly. Cook and stir for 1 minute longer. Remove from heat and stir in the grated Parmesan cheese, salt, and pepper. Pour this cheese sauce over the broccoli in the baking dish.
- In a small skillet, cook the seasoned bread crumbs in the remaining butter until golden brown. Sprinkle the toasted bread crumbs over the top of the broccoli mixture.
- Bake, uncovered, for 15-18 minutes, or until the casserole is heated through and the topping is golden brown.
Nutrition
Notes
This recipe is a versatile side dish that pairs well with many main courses. You can adjust the amount of cheese or add other seasonings like nutmeg or a pinch of cayenne pepper for a little heat.