4 servingsPrep Time
2 pounds: fresh broccoli, coarsely chopped
1 large: onion, coarsely chopped
1/2 cup: water
1/4 cup: all-purpose flour
1 (14 ounce) can: evaporated milk, divided
: salt to taste
1 cup: cubed sharp Cheddar cheese
2 tablespoons: dry bread crumbs, or to taste
1 tablespoon: butter, or to taste
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking dish.
Place broccoli and onion into a saucepan, pour in water, and bring to a boil. Reduce heat to low, cover, and cook until broccoli turns bright green and starts to become tender, 8 to 10 minutes.
Whisk flour and 1/4 cup evaporated milk together in a bowl until smooth. Stir remaining evaporated milk and salt into broccoli. Gently stir flour mixture into broccoli mixture and bring to a simmer; cook until thickened, 2 to 3 minutes. Remove from heat and stir in sharp Cheddar cheese, mixing until cheese has melted into the sauce.
Cook and stir bread crumbs with butter in a small skillet over medium heat until butter has melted and crumbs begin to give a toasted fragrance, 1 to 2 minutes. Remove from heat.
Transfer broccoli mixture into the prepared baking dish and sprinkle crumbs atop casserole.
Bake in the preheated oven until bubbling and browned, about 30 minutes.
Calories: 425 kcal
Carbohydrates: 37.3 g
Cholesterol: 71 mg
Fat: 22.4 g
Fiber: 6.9 g
Protein: 23.1 g
Sodium: 529 mg