Quick and Easy Broccoli and Cheese Casserole
If you love the Velveeta Broccoli Casserole, this is for you! The best part is this dish is made preservative free. Enjoy the nostalgia of this dish, while fueling your body.
Servings: 8
Ingredients
- olive oil spray
- 24 oz. frozen broccoli
- 1 yellow onion finely chopped
- 1 1/2 TBSP. butter
- 1 1/2 TBSP einkorn all purpose flour
- 1 1/2 cups milk
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. salt
- 1/2 tsp. cayenne pepper
- 1/2 tsp. ground mustard powder
- 2 cups sharp cheddar cheese
- 2 cups Monterey jack cheese
- 1/2 cup chicken broth
- 1/2 cup of panko bread crumbs
Instructions
- Preheat the oven to 375 f.
- In a medium saucepan over medium-low heat combine the chopped onion and butter.
- Once the butter has melted and the onion has tenderized add in the einkorn flour to create a paste.
- Add in the milk and whisk together at this point turn to medium heat and let the sauce thicken. Be sure to whisk frequently so that it doesn't burn and once it has thickened turn the heat to low and add in the cheese.
- Use a wooden spoon to get the cheese all blended in and at this point add in the chicken broth.
- Remove the cheese sauce from the heat.
- In a baking dish, pour in a layer of the cheese sauce and then place half of the broccoli on top. Pour half of the cheese sauce on top of the broccoli and then place broccoli on top followed by one more layer of cheese sauce.
- Cover the dish with foil and place in the preheated oven. Bake in the oven for one hour until the top of the casserole turns golden brown.
- Remove and let the casserole cool about 10-15 minutes. Serve and enjoy!