6 servings

How to Make It

Step 1

Cook florets in 4 cups boiling water in a Dutch oven over medium heat 4 to 5 minutes or until crisp-tender; drain. Place florets in a lightly greased 2-quart baking dish, and set aside.

Step 2

Dissolve bouillon cube in 3/4 cup boiling water.

Step 3

Melt butter in a large saucepan over medium-high heat. Whisk in flour, and cook, whisking constantly, 1 minute. Gradually whisk in bouillon mixture and half-and-half; cook, stirring constantly, until mixture thickens and comes to a boil.

Step 4

Whisk in sherry and next 3 ingredients. Pour over broccoli; sprinkle with cheese and almonds.

Step 5

Bake at 375° for 20 minutes or until bubbly.

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