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, or 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, stirring, until tender. Add the minced garlic and cook for 1 minute longer.
- Stir in the flour until blended. Gradually add the milk, stirring constantly. Bring the mixture to a boil and cook for 2 minutes, or 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 sauce over the broccoli in the baking dish.
- In a small skillet, cook the bread crumbs in the remaining butter until golden brown. Sprinkle the toasted bread crumbs over the top of the casserole.
- Bake uncovered for 15-18 minutes, or until the casserole is heated through and the topping is golden.
Nutrition
Notes
This casserole is a versatile side dish that pairs well with many main courses. You can adjust the seasonings to your preference.