Memories of Broccoli

I have a confession. I have an obsession. If I could choose only ONE vegetable...it would be broccoli. I have fond memories of yellow-orange cheese sauce dripping off my florets when I was little. I remember learning to steam broccoli instead of boil it and what a treat it was to crunch into fresh cut broccoli dipped into a creamy French onion dip. I remember my sister always being told to eat her "trees." My latest phase includes sauteed broccoli with garlic and red chili pepper flakes.

But today I decided to brave another version of my favorite vegetable and once again, the broccoli didn't let me down. This recipe is being submitted to Sweetnicks for the 5 a day Tuesday round up. Check out the other entries at Sweetnicks after Tuesday evening!

Baked Parmesan Broccoli

1 head of broccoli, cut into florets
1/4 cup of flour
1/2 teaspoon of salt
1/2 teaspoon of ground oregano
3/4 cup of low fat milk
1/2 cup of chicken broth
1 cup of grated Parmesan cheese, divided
1/4 teaspoon of black pepper
cooking spray
1/2 cup of wheat cracker crumbs

Preheat oven to 400F. Cook broccoli in boiling water for about 3 minutes or until crisp tender, drain. Combine flour, salt, and oregano in a large pot, Gradually add milk and chicken broth, stirring with a whisk until blended. Cook 5 minutes or until it is thick, stirring constantly. Remove from heat, add 3/4 cup of Parmesan cheese and black pepper; stir until cheese is melted. Add broccoli, tossing to coat. Spoon broccoli mixture into a square baking dish coated with cooking spray. Combine wheat crackers crumbs with remaining Parmesan cheese and sprinkle evenly over broccoli mixture. Spray top of casserole with cooking spray. Bake at 400F for 15 minutes or until lightly browned. Let stand for 5 minutes before serving. Serves 4.