Next up on the Thanksgiving recipe line up… Broccoli Casserole. But this one has a little something special – blue cheese. I got this recipe from my aunt and have been making it for years. Even before I was a big blue cheese fan, I have loved this casserole! It’s a great from-scratch recipe with no cream soup but a whole lot of flavor. I served this at our office Thanksgiving lunch today and they ate it up!
Broccoli and Blue Cheese Casserole
3 bunches of broccoli (about 9 stalks – see pic below)
4 tbsp butter
4 tbsp flour
1 tsp salt
8 ozs cream cheese, softened
1/2 cup blue cheese
2 cups milk
1/2 cup mayonnaise
Juice from 1 lemon
1/2 cup crushed crackers (see pic below)
1.) Preheat oven to 350 degrees.
2.) Cut off broccoli florets (cutting large ones in half). Steam for about 10 to 12 minutes or until fork tender. Place in a large mixing bowl and sprinkle with lemon juice.
3.) In a saucepan, melt butter and add flour and salt to make a roux. Add milk while whisking. Add cream cheese and blue cheese and stir with a whisk until cheese is melted. Remove from heat. Add mayo. Taste and add more salt and pepper if needed.
4.) Add cheese sauce to broccoli in mixing bowl. Mix well until broccoli is evenly coated.
5.) Place into a casserole dish. Top with crushed crackers and bake for about 30 minutes or until crackers are golden and sides are bubbly. Longer if it’s sharing an oven with another dish.