- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Yield: Serves: 8
- 1 pkg. (16 oz.) frozen broccoli florets
- 1-1/2 tsp. salt, divided
- 1 tsp. sugar
- 1/4 cup butter, divided
- 1 Tbsp. all-purpose flour
- 1/4 tsp. pepper
- 2 cups sour cream
- 1 cup packaged cornflake crumbs
- 2 cups (8 oz.) Sargento® Fine Cut Shredded Mild Cheddar Cheese or Sargento® Traditional Cut Shredded Mild Cheddar Cheese
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.
No nutrition information available