Broccoli / Cauliflower and Cheese Casserole



2 tbsp butter spread

1 small onion, chopped

2 tbsp all-purpose flour

1.5 cups 2% milk

1 tub Knorr Homestyle Chicken Stock (concentrated chicken stock)

1.5 cups shredded cheddar cheese (about 6 oz), divided

8 cups small broccoli and/or cauliflower florets, blanched just until tender

1 tbsp dijon mustard


Preheat oven to 350 degrees. Spray 2 quart baking dish with nonstick cooking spray. Set aside.

Melt spread in 4 quart sauce pot over medium-high heat and cook onion, stirring frequently, 4 minutes or until tender. Reduce heat to medium, then stir in flour and cook, stirring constantly, 2 minutes.  Gradually stir in milk. Bring to boil over high heat. Stir in chicken stock and boil until stock is melted and sauce is thickened, about 2 minutes. Remove from heat, then stir 1 cup cheese; let stand 1 minutes. Stir in broccoli and mustard. Pour into prepared dish.

Bake 20 minutes. Top with remaining 1/2 cup cheese and bake an additional 5 minutes or until cheese is melted. Let stand 10 minutes before serving.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s