Name: Stovetop Broccoli and Cheese Casserole
Total time: 50 min
Yield: Serves 8
Ingredients: 20 Ritz crackers; 1 cup canned fried onions; 3 tablespoons unsalted butter; 1 onion, chopped fine; 3 garlic cloves, minced; 1/4 cup all-purpose flour; 1 cup heavy cream; 1 cup low-sodium chicken broth; 1/4 cup brandy; Salt and pepper; 2 pounds broccoli, florets cut into 1-inch pieces; stems trimmed and sliced into 1/4-inch rounds; 1 red bell pepper, seeded and chopped; 2 cups shredded provolone cheese

Why This Recipe Works

Everyone loves a crunchy crumb-topped casserole on the holiday table—and we like getting a crisp topping without using the oven. Broccoli lends vibrant color to this Stovetop Broccoli and Cheese Casserole, but cauliflower can be used instead. Feel free to omit the brandy—it won’t compromise the overall flavor of the Stovetop Broccoli and Cheese Casserole.

Instructions

Crush crackers and fried onions in large zipper-lock bag until coarsely ground. Melt 1 tablespoon butter in Dutch oven over medium heat. Cook cracker mixture until golden brown and crisp, about 6 minutes. Transfer to plate.

Add remaining butter and onion to empty pot and cook until softened, about 8 minutes. Stir in garlic and flour and cook until fragrant, about 30 seconds. Whisk in cream, broth, brandy, 1 teaspoon salt, and 1/2 teaspoon pepper and bring to simmer. Add broccoli and bell pepper and cook, covered, stirring occasionally, until broccoli is tender, 7 to 10 minutes.

Off heat, stir in cheese until just melted and season with salt and pepper. Transfer to serving dish and sprinkle with toasted cracker crumbs. Serve.