Baked Parmesan Broccoli Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- 1/2 teaspoon salt
- 1/2 cup seasoned bread crumbs
- 1 garlic clove minced
- 1/4 cup all-purpose flour
- 1/8 teaspoon pepper
- 1 cup grated parmesan cheese
- 2 cups 2% milk
- 1 small onion finely chopped
- 6 tablespoons butter divided
- 1 large egg yolk beaten
- 4 bunches broccoli cut into florets
- Carbohydrate 10.5227141551162 g
- Cholesterol 19.0115625112125 mg
- Fat 7.50949486649734 g
- Fiber 0.606731414904312 g
- Protein 3.5140568036055 g
- Saturated Fat 4.50299278961748 g
- Serving Size 1 1 serving (61g)
- Sodium 334.93584980905 mg
- Sugar 9.9159827402119 g
- Trans Fat 0.551180904400709 g
- Calories 123 calories
Directions Preheat oven to 400degrees. 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. Yield: 12 servings (3/4 cup each). Originally published as Baked Parmesan Broccoli in Taste of Home December/January 2011, p89
