A Better Broccoli-Cheese Casserole

Until my Holiday Side Dish experiments, my experience of Broccoli-Cheese Casserole was frozen broccoli–a few drowned florets surrounded by a lot of tough stem—blanketed in a rich, but bland cheese sauce. My first change: flash-steamed broccoli crowns, resulting in vibrant practically stem-free florets. For the cheesy custard I rely on one of my frequent tricks—subbing evaporated

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