My mother-in-law's scalloped cabbage has been such a hit that I decided to experiment with broccoli. I mean, with all those ingredients, it HAS to be good, right? And it is. So what's next--cauliflower?
Cut off bottom inch of the stem and discard. Separate remaining stem from florets as near to the crown as you can. Thoroughly wash all. Cut the stem into bite-size pieces and separate the individual florets.
Fill a large saucepan half full of water and bring to boil. Add 1 tsp. salt and broccoli stem pieces. Cover and simmer over low heat for 2 minutes.
Add florets and bring to second boil. Simmer, covered, for 5 minutes more. Drain and add 1 Tbsp. butter.
In another saucepan, melt 3 Tbsp. butter; mix in 3 Tbsp. flour and 1/4 tsp. salt. Gradually add milk, stirring constantly, over medium heat, until sauce begins to thicken. Remove from heat.
In a small bowl, melt 2 Tbsp. butter in microwave. Add bread crumbs and mix thoroughly; set aside.
In casserole dish that has been sprayed with cooking spray, layer half the broccoli, half the cheese, and half the white sauce. Repeat and top with buttered bread crumbs.
Bake in a pre-heated 375-degree oven for 25 minutes or until golden brown.