2 lbs. fresh Broccoli Florets                                        1/4 cup Butter

1/2 cup minced Shallots

1/2 cup Bread Crumbs                                               1/4 cup Flour

2 Tbsps. Melted Butter                                               2 cups Half and Half or Milk

2 Tbsps. shredded Parmesan                                       8 oz. shredded Cheddar

1 Tbsp. Worcestershire Sauce

                                                                                   1 tsp. Salt

2 Tbsps. minced fresh Basil*                                       1/2 tsp. ground White Pepper



  1. Wash and separate the Broccoli into Florets; cut any large florets into 4 smaller pieces.  Set aside.
  2. Combine the Bread Crumbs and Parmesan in a small bowl; gradually add the melted Butter mix gently with a fork* If desired, stir in the minced Basil and then set aside.
  3. In a 2 Qt. Saucepan, melt the Butter and sauté the Shallots until they are limp and become translucent.
  4. Stir in the Flour and cook until a paste forms.
  5. Slowly stir in the Half and Half and cook, stirring constantly until the sauce thickens.
  6. Add the shredded Cheddar Cheese and stir constantly until the Cheese melts and the Sauce is smooth.
  7. Add the Worcestershire, Salt and Pepper; taste and adjust the seasoning.
  8. Add the prepared Broccoli to the Sauce and pour into a Buttered 2 Qt. Casserole dish.
  9. Top with the Bread Crumb Mixture and bake in a 350 degree for 20-30 minutes or until the dish is hot and bubbly.
  10. Serve hot.



Yield:  6- 8 Servings


 As an alternative to the bread crumbs, French Fried Onions may be  put on top.


 To add some texture variation, combine the Broccoli Florets with 1/2  cup minced Water  Chestnuts.







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