Save the oven space, and make this classic side on the stove.
The crushed crackers on top are golden-brown, buttery, and add a nice crunchy texture.
Plus, the layer of cheese underneath the topping adds a decadent cheese pull moment when serving.
Credit:Greg DuPree, Food Stylist: Micah Morton, Prop Stylist: Kathleen Varner
Its worth noting that the sauce in this dish will be very thick at first.
Dont be alarmed; this is by design as excess liquidfrom the broccoliwill release and loosen it up.
After cooking the filling, sprinkle it with shredded Cheddar and cover theskilletthe residual heat will melt the cheese.
When youre ready to eat, just uncover and add the toasted crackers for a big finish.
Ingredients
1(2-lb.)
pkg.fresh broccoli florets(about 2-in.
pieces, about 13 cups total)
1/4cuptap water
5Tbsp.
(2 1/2 oz.
Microwave on HIGH until fork-tender, about 8 minutes.
Uncover and set aside.
Stir in crushed crackers; cook, stirring occasionally, until crackers are lightly toasted, about 2 minutes.
Remove from heat; stir in chopped parsley.
Transfer mixture to a small bowl, and set aside.
Add remaining 4 tablespoons butter to Dutch oven or skillet, and melt over medium-high.
Add onion; cook, stirring occasionally, until softened, about 5 minutes.
Add garlic; cook, stirring occasionally, until fragrant, about 1 minute.
Gradually whisk in milk, and bring to a simmer over medium-high.
Simmer, whisking constantly, until mixture is very thick, about 2 minutes.
Fold insteamed broccoliuntil well incorporated.
Cook, stirring occasionally, until sauce has re-thickened to very thick, 12 to 15 minutes.
Season with additional salt to taste.
Sprinkle casserole with remaining 1 cup cheese.
Uncover and sprinkle with seasoned crackers.
