2poundsFrozen Broccoli FloretsThawed, Rinsed, and Dried
1½cupGrated Monterey Jack Cheese
4ouncesCream Cheese
For Topping:
1TablespoonButtermelted
Sleeve of Ritz crackerssmooshed
Instructions
MAKE VELOUTE
In a large saute pan, melt the 6 tablespoons of butter and saute the onion and garlic until the onion starts to turn translucent, about 3-4 minutes.
Sprinkle the flour over the top, whisk to combine, and cook for another 2-3 minutes, until a blond roux forms
Pour in broth, whisking constantly, then cook until the sauce thickens, whisking frequently. Reduce the heat to low and add the salt, pepper, seasoned salt, and paprika. Stir to combine until the sauce is nice and smooth. TASTE and adjust seasonings. Keep warm.
MAKE TOPPING
In a small bowl, stir together the breadcrumbs and melted butter. Set aside.
ASSEMBLE
Layer half the broccoli in a hotel pan. Pour on half the cream sauce, sprinkle on half the cheese, then using two spoons, distribute the cream cheese over the top in chunks. Repeat with another layer of broccoli, sauce, cheese and cream cheese.
SERVICE:
Right before baking, cover with topping.
Bake in a 375 degree oven for 25-45 minutes, until cheese is melted and bubbly and the breadcrumbs are golden brown. Serve warm.