Sometimes one can afford to eat something heavy, right? Especially if you have had a rough day at work and you haven’t have time to eat lunch. When you finally get home, you obviously want something which does not demand a lot of work (chopping and cleaning the ingredients for example) and which can be prepared in the oven, so that while th
e food is cooking, you can make yourself ready for enjoying the evening. On an evening like this I decided to use up the Gorgonzola cheese I had in my fridge. Broccoli was also in the vegetable shelf, so that is how this casserole was born.
# Boil (in water seasoned with salt) or steam broccoli florets until tender. Drain and pat dry with paper towels. If you prefer firm broccoli, don’t bother steaming or boiling – it will soften a bit in the oven (but will stay crunchy).
# Melt 2 tbsp butter in a saucepan. Add flour and stir. Also add cream cheese, crumbeled blue cheese and cream. Stir over low heat until melted and smooth. Stir in broccoli florets.
# If you use bacon or some other kind of meat, fry it in a pan and stir it into the cheese mixture as well.
# Pour mixture into a medium-sized casserole dish (I used an oval dish, 23 cm diameter). Sprinkle with breadcrumbs and place some small pieces of butter on top.
# Bake at 180 degrees C for about 30 minutes. Allow to cool for about 10 minutes before serving.
I served it without any side dish as I did not want to ruin the lovely blue cheese taste with anything. It was rather tasty, but it was a bit difficult to get it out of the casserole dish - it was not firm enough. Kind of like eating some kind of stew. So maybe you should add one lightly beaten egg to the cheese mixture to get a bit more firm result.
