Cheesy Broccoli Casserole

By spend with pennies

Ingredients

2 pounds broccoli florets (cut into bite sized pieces, approx. 10 cups)
3 tablespoons salted butter
½ medium onion (finely diced)
3 tablespoons all-purpose flour
1 teaspoon dry mustard powder
¼ teaspoon salt
1 ½ cups milk
4 ounces cream cheese (softened, cut into cubes)
1 cup shredded sharp cheddar cheese
½ cup shredded Parmesan cheese
1 cup coarsely crushed buttery crackers (such as Ritz)
¼ cup shredded sharp cheddar cheese
2 tablespoons salted butter (melted)

Prep Time20mins
Cook Time30mins
Servings8

Instructions

Preheat the oven to 375°F.

Bring a large pot of water to a boil over high heat. Add the broccoli and boil for 2 to 3 minutes or just until tender crisp. Drain very well and transfer to a 3-quart baking dish.

In a medium saucepan, cook the onion in butter over medium heat until tender, about 5 minutes. Add flour, dry mustard, and salt, and cook for 1 minute more.

Add the milk, a little bit at a time, whisking after each addition until smooth. Continue whisking over medium heat until thick and bubbly. Stir in the cream cheese and cook until the sauce is smooth.

Remove the sauce from the heat and add the cheddar and parmesan cheeses. Whisk until smooth. Pour the sauce over the broccoli and stir to combine.

In a small bowl, combine the crushed crackers, ¼ cup cheddar cheese, and melted butter. Sprinkle over the broccoli.

Bake for 20 to 25 minutes or until the sauce is bubbly and the crumbs are golden brown.