Broccoli Amandine Casserole

You can tell this recipe has been around a long time--from when cooks had lots of time and nobody worried about calories or cholesterol! From "River Road," a staple of Louisiana cooking. Traditional holiday veggie on our table, calories or not! Wonderful leftover.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1  bunch broccoli
• 1  beef bouillon cube
• 3⁄4 cup water
• 4  tablespoons butter
• 4  tablespoons flour, i use wondra for smooth sauce
• 1  cup  light cream
• 2  tablespoons dry sherry
• 2  tablespoons lemon juice
• 1⁄4 teaspoon white pepper
• 1⁄2 cup parmesan cheese, grated
• 1⁄4 cup gouda cheese, grated
• 1⁄4 cup  almonds, toasted

Directions

1. Cook broccoli til tender.
2. Drain& put in 2 quart casserole dish.
3. Dissolve bouillon cube in water.
4. In 1 quart saucepan, melt butter& add flour.
5. Cook, stirring constantly 1-2 minutes.
6. Pour in cream& bouillon, beating vigorously with wire whisk.
7. Bring sauce to boil& stir til thick& smooth-about 3-5 minutes.
8. Remove from heat& add sherry, lemon juice& pepper.
9. Pour sauce over broccoli& sprinkle with cheeses and almonds.
10. Bake@ 350 for 20 minutes.