[Update my dinner status], I'm making this tonight.
15 chefs marked this as Favorite
Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 15
US/Metric: [convert to metric]
Ingredients
- 1 1/2 pounds Broccoli
- boiling salted water
- 2 tablespoon Butter
- 1/4 cup onion finely chopped
- 2 tablespoon all purpose flour
- 1/4 teaspoon garlic salt
- 1 package (3 oz) Cream cheese room temperature
- 1/4 cup crumbeld blue-veined cheese
- 1 jar (2 oz) Sliced pimientos
- 1 cup milk
- 1/3 cup Buttery crackers crushed
Preparation
Rinse broccoli well; drain. Cut off flowerets and separate into bite size pieces. Trim and discard ends of stems. Peel lower portion of remaining stems. Slice stems into 1/4 inch pieces. Cook broccoli in a small amount of boiling salted water (or steam) until tender-crisp, 4-6 minutes. Drain.
Place in a greased shallow 2 quart baking dish. Melt butter in a medium saucepan over medium heat. Add onion and cook until soft but not browned.Stir in flour and garlic salt. Cook, stirring until bubbly. Remove pan from heat. Mix in cream cheese, blue cheese, and pimientos. Gradually add milk. Return to heat and cook, stirring, until sauce is thick. Pour over broccoli. Sprinkle with cracker crumbs. Bake, uncovered, at 350F until mixture is heated through and top browns lightly 20-25 minutes.
