Delight in a warm and satisfying casserole featuring tender broccoli, cubes of crusty baguette, and a creamy cheese sauce, topped with a hint of fresh basil.
Place the cubed baguette on a baking sheet and toast in the oven for 10 minutes, or until lightly crispy. Remove from the oven and set aside.
3
In a 13x9-inch baking dish, combine the broccoli, toasted baguette cubes, and chopped onion. Season with a pinch of salt and freshly cracked black pepper.
4
In a medium saucepan, melt the butter over medium-high heat. Add the flour and stir until a smooth roux forms.
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Slowly whisk in the milk, stirring constantly, until the mixture starts to steam. Remove from the heat.
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Whisk in the Dijon mustard, kosher salt, freshly cracked black pepper, and mayonnaise until well combined.
7
Stir in half of the shredded cheddar cheese until mostly melted.
8
Pour the cheese sauce evenly over the broccoli and bread mixture in the baking dish.
9
Sprinkle the remaining cheddar cheese evenly over the top of the casserole.
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Cover the baking dish tightly with aluminum foil and bake at 350°F for 50 minutes, or until the broccoli is fork-tender.
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Remove the foil and bake for an additional 5 minutes to brown the cheese slightly.
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Garnish with fresh basil leaves before serving. Enjoy!