Broccoli covered in a creamy cheese sauce, topped with California walnuts.
Olive oil cooking spray
8 ounces shredded sharp or extra sharp Cheddar cheese, divided
1/2 cup coarsely chopped California walnuts
1/4 cup finely crushed croutons
2 tablespoons butter
1/2 cup minced red onion
2 tablespoons flour
1 cup milk
3/4 cup chicken broth
Garlic salt and freshly ground pepper to taste
1-1/2 pounds broccoli, cut into 1-inch spears
California walnuts, chopped and toasted (garnish)
Preheat oven to 375°F. Line a small baking sheet with foil and coat liberally with cooking spray.
In a small bowl stir together 1/2 cup cheese, walnuts and croutons. Spread evenly on baking sheet. Bake 15 minutes or until golden brown. Let cool.
In a medium saucepan melt butter over medium heat. Add onion and cook for 5 minutes. Add flour and cook 1 more minute. Slowly stir in milk and broth, cooking until smooth. Reduce heat to low and add cheese a small handful at a time, cooking just until melted. Season with salt and pepper.
Steam or boil broccoli until tender and drain well. Transfer to 9-inch casserole dish and top with cheese sauce. Crumble topping over broccoli. Sprinkle with additional walnuts, if desired.
“This salad is full of good stuff including cucumber, salty feta, briny olives, dill and California walnuts. It also includes a super easy dressing which can be bulked-up with extra flavors or kept totally low key with the classics like lemon juice and dried dill.” – Liz Schoch, Inspector Gorgeous
