The buttermilk, cream, and cheddar are nostalgic, while the addition of caramelized shallots and sage add a modern touch.
These are great for sandwiches. Just split them in half, slather with some Dijon, pile on thinly sliced ham, and add a lettuce leaf.
Yield: Makes 12
Active Time: 25 minutes
Total Time: 55 minutes
Use a panini press if you have one, but a grill pan or heavy skillet works well.
Recipes using condensed soup and frozen broccoli may move products off supermarket shelves, but they turn this dish into a gluey mess. We set out to revive what ought to be an irresistible casserole. Here’s what we discovered: Instead of canned soup, we used half-and-half cut with a bit of chicken broth to add flavor. We also added extra-sharp cheddar and nutty Parmesan. To maximize broccoli flavor, we used both the stalks and the florets. Since stalks take longer to cook than florets, we sautéed chopped stalks in butter with onion, then added rice and liquids.
