Cheesy Broccoli Casserole
1 hour to prepare serves 6-8
7 cups (about 2 heads) broccoli florets, chopped
2 medium carrots, thinly sliced
1 tomato, diced
1 small onion, finely chopped
4 cups sharp cheddar cheese, grated
3 cups whole milk
6 tablespoons butter
6 tablespoons flour
2 eggs, beaten
1 tsp salt
Preheat oven to 350°F and lightly grease a large baking dish with butter or non-stick spray.
Bring a large pot of salted water to a boil and cook the broccoli until crisp-tender, 4-5 minutes. Drain well.
Meanwhile, in a large sauce pan, melt the butter over medium-low heat. Add onions and carrots and saute until softened, 4-6 minutes. Add flour and cook, stirring frequently, 2-3 minutes.
Slowly pour in the milk, stirring constantly, and cook until thickened. Remove from heat as soon as it reaches a boil.
Stir in 2 1/2 cups of the grated cheese and salt until cheese has melted. Add beaten eggs and tomatoes and stir to combine.
Add broccoli and cheese mixture to baking dish and stir to combine. Top with remaining 1 1/2 cups of cheese and bake until bubbly and golden brown, about 45 minutes.
Let rest 5 minutes before serving. Enjoy!