Broccoli-Pepper Casserole with Mustard & Cheese Sauce
This Broccoli-Pepper Casserole with Mustard & Cheese Sauce is a perfect twist for a traditional side dish. Want to make it a main dish? Add in some cooked, chopped chicken for a quick, light, easy meal.
Broccoli-Pepper Casserole with Mustard-Cheese Sauce
For the base:
- 6 c broccoli florets
- 1/2 c diced red bell pepper
- 1.5 T butter
- 1.5 T flour
- 3/4 c milk
- 1 T Dijon
- 1/2 t salt
- 1/4 t black pepper
- 1/4 t chili powder
- 1/4 t paprika
- 1 c cheddar cheese
For the topping:
- 5 melba toasts
- 1/4 t garlic powder
- 1/4 c parmesan cheese
- Cooking spray
Steam the broccoli until tender-crisp. Transfer to baking dish, stir in the red bell pepper and spread evenly in the pan.
Heat oven to 350. Melt butter in a saucepan over medium. Whisk in the flour and stir until it disappears. Add the milk and whisk until smooth. Cook for several minutes to thicken slightly. Add seasonings and cheese and continue to cook a few more minutes, stirring often.
Pour the cheese sauce over the broccoli and stir lightly to coat.
Put the melba toasts in the bowl of a food processor and pulse until they reach a crumbly texture. Spread the topping evenly over the broccoli. Spray the top lightly with cooking spray.
Bake for 20 minutes or until heated through and the top is lightly browned. Cool slightly before serving.
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