I have no idea why this is called 'antique'. Frozen broccoli is used, but that certainly wouldn't be old broccoli! My mother found this side dish recipe in the 1970s. Since broccoli wasn't anybody's favorite dish at the time, and since it sounded so good, my mom made it immediately. And it is delicious! It's perfect to serve with roast chicken or meatloaf, or a grilled steak during the summer months.
- 2 (12 ounce) packages frozen broccoli florets, thawed and drained
- 1 (16 ounce) package frozen sliced carrots, thawed
- 1/4 cup butter
- 1/4 cup flour
- 2 cups milk
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 1 cup shredded Cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 cup soft bread crumbs
- 3 tablespoons melted butter
- Place the thawed and drained vegetables in a 13" x 9" glass baking dish and mix gently to combine. Set aside.
- In a heavy saucepan over low heat, melt 1/4 cup butter. Stir in the flour with a wire whisk. Cook over low heat for three minutes, stirring constantly (this mixture is called a roux). Do not allow the mixture to brown.
- Gradually stir in the milk, whisking constantly. Cook over low heat for 3 to 5 more minutes or until the sauce begins to thicken. Season to taste, then stir in 1 cup Cheddar cheese and 1/4 cup Parmesan cheese.
- Remove the saucepan from the heat and stir until the cheese melts and the sauce blends. Pour the sauce over the vegetables in the baking dish.
- In a small bowl, combine the bread crumbs and 3 tablespoons melted butter and stir to mix well. Sprinkle over the cheese sauce. At this point, you can cover the casserole and refrigerate up to 24 hours.
- Bake casserole, uncovered, at 350°F for 30 to 40 minutes, or until the casserole is bubbly and the topping is crisp and golden brown. Add an extra 10 to 20 minutes in the oven if the casserole has been refrigerated.
|Nutritional Guidelines (per serving)|
|Total Fat||26 g|
|Saturated Fat||14 g|
|Unsaturated Fat||7 g|
|Dietary Fiber||6 g|