Potluck Stamp of Approval: Broccoli and Parmesan Casserole

Our group of friends are big on potlucks.  (Read about our Alphabet Potluck that we did for a couple years).  And what’s not to love!  Trying unique dishes, sharing the costs of entertaining… it’s the perfect solution to many evenings of fun and frivolity.

So even when I’m just making dinner for the two of us, I’m always on the look out for a great dish to pass for a future potluck.  It to be really easy to get in a rut potluck dishes, and the next thing you know you get known as the person who always brings “X”.  And there isn’t always the time the day of, or even the day before, to be trolling the cookbooks and internet for the perfect recipe to bring.  That’s why I like to keep a file with a variety of recipes that have the “potluck stamp of approval”.  That means:

• Easy to make
• Ingredients that are either on hand, or affordable to purchase
• Travels well
• Meets dietary needs requirements  (We have different friends with different dietary needs so we always try to match the dish with the host’s dietary needs).

When we made the Flat Iron Steak with Tarragon-Garlic Sauce the other night, I paired it with a Broccoli and Parmesan Casserole recipe that I adapted from Cooking Light Magazine.  The dish turned out to be a winner not only for dinner that night, but as something quick, easy, and delicious to bring to a potluck down the road.

Broccoli and Parmesan Casserole (modified from Cooking Light Magazine, August 2006 issue)

• 8 cups coarsely chopped broccoli florets (about 2 pounds)
• 1/3 cup flour
• 1/4 tsp kosher salt
• 1/4 tsp dry mustard
• 1 1/2 cups milk
• 1 cup vegetable broth
• 1 cup (4 oz) extra sharp cheddar cheese, shredded
• 1/2 cup (2 oz) grated Parmesan cheese, divided
• Cracked pepper, to taste
• Cooking spray
• Bread crumbs, to taste

Preheat oven to 400 degrees

Cook broccoli in boiling water until crisp-tender; drain and set aside

Place four, salt, and dry mustard in a large heavy saucepan over medium heat; gradually add the milk and vegetable broth, stirring with a whisk until blended.  Cook for 8 minutes or until it is thick, stirring constantly.

Remove from heat and add cheddar and 1/4 cup of Parmesan cheese, stirring until melted.  Stir in the cracked pepper.  Add broccoli, tossing to coat.

Spoon the broccoli mixture into a 13×9 inch baking dish coated with cooking spray.

Sprinkle bread crumbs and remaining Parmesan cheese evenly over broccoli mixture.

Bake at 400 degrees for 15-20 minutes or until bubbly.  Let stand for 5 minutes before serving.

More Potluck Stamp of Approval Recipes