International
Broccoli and Cheese
so good, your children will ask for seconds—and a perfect side for most chicken and beef dishes
Broccoli · Evaporated Milk · Cornstarch · Cheddar
Photo by Ben Fink Photography / NHLBI · NHLBI published reuse policy. Original cookbook photo copied unchanged; displayed without cropping, with interface badges overlaid.
Gather
Ingredients
- 6 C fresh broccoli, rinsed and cut into bite-sized florets (or substitute 6 C frozen broccoli, thawed and warmed, and skip step 1)
For sauce
- 1 C fat-free evaporated milk
- 1 Tbsp cornstarch
- ½ C shredded cheddar cheese
- ¼ tsp Worcestershire sauce
- ¼ tsp hot sauce
- 1 slice whole-wheat bread, diced and toasted (for croutons)*
Make it
Method
- 1
Bring a large pot of water to boil over high heat. Add fresh broccoli, and cook until easily pierced by a fork, about 7–10 minutes. Drain and set aside.
- 2
In a separate saucepan, combine evaporated milk and cornstarch. Slowly bring to a boil while stirring often.
- 3
When the milk comes to a boil, remove it from the heat and add the cheese. Continue to stir until the cheese is melted and evenly mixed.
- 4
Add the Worcestershire and hot sauces, and stir.
- 5
Pour cheese over hot broccoli.
- 6
Sprinkle whole-wheat croutons over broccoli and cheese mixture, and serve.
Source & rights
Where this recipe comes from
Source: National Heart, Lung, and Blood Institute; National Institutes of Health; U.S. Department of Health and Human Services. Keep the Beat Recipes: Deliciously Healthy Family Meals. No government endorsement is implied.
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.