Broccoli Casserole

By Stina

Ingredients

• 1 pkg. (16 oz.) frozen broccoli florets
• 1-1/2 tsp. salt, divided
• 1 tsp. sugar
• 1 Tbsp. all-purpose flour
• 1/4 tsp. pepper
• 2 cups sour cream
• 1 cup packaged cornflake crumbs
• 2 cups (8 oz.) Sargento® Fancy Shredded Mild Cheddar Cheese or Sargento® ChefStyle Shredded Mild Cheddar Cheese

Details

Adapted from sargento.com

Preparation

Step 1

Cook frozen broccoli in simmering water with 1 teaspoon salt and sugar 2 minutes or until thawed and warm. Drain; set aside.


Melt 2 tablespoons butter in medium saucepan over medium heat. Add flour, remaining salt and pepper; cook 1 minute, stirring constantly. Stir in sour cream; remove from heat and set aside.


Melt remaining butter and toss with cornflake crumbs. Layer half of the broccoli, half of the sauce, 1 cup cheese and half of the crumb mixture in a 1-1/2 quart baking dish. Repeat layering once more with remaining ingredients. Bake in preheated 400°F oven 25 minutes.