3 slices white or wheat sandwich bread
3 T. extra-virgin olive oil, divided
Salt and pepper to taste
1/4 C. all-purpose flour
3 C. skim milk
2 heads broccoli florets and stalks, finely chopped
1 C. low-fat shredded Cheddar cheese, divided
Preheat the oven to 450º. In a food processor, combine the bread and 1 tablespoon oil; pulse until large crumbs form. Season the bread crumbs with salt and pepper; set aside.
Heat the remaining oil in a large saucepan over medium heat. Whisk in the flour, stirring constantly for 1 minute. Gradually whisk in the milk and bring to a boil. Add the chopped broccoli and reduce the heat to a simmer. Cook, stirring occasionally, until the broccoli is tender, about 15 to 20 minutes. Remove the mixture from the heat and stir in 3/4 cup cheese.
Transfer the mixture to a 1 1/2- to 2-quart baking dish. Sprinkle the bread crumbs and remaining cheese over the broccoli. Place the baking dish in the oven for 8 to 10 minutes or until the cheese is melted and the bread crumbs are golden. Remove the baking dish from the oven and let rest for 5 minutes before serving.
I found this recipe in Everyday Food and made it a bit healthier by using skim milk instead of whole milk and swapping out the white Cheddar for low-fat cheese. This is a quick and easy weeknight meal and uses Things You Have on Hand!