# What You'll Need:
→ Vegetables
01 - 6 cups fresh broccoli florets (approximately 2 large heads)
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced
→ Dairy
04 - 2 cups sharp cheddar cheese, shredded
05 - 1 cup sour cream
06 - 1/2 cup whole milk
07 - 2 tablespoons unsalted butter
08 - 2 tablespoons unsalted butter, for topping
→ Pantry
09 - 1 can (10.5 ounces) condensed cream of mushroom soup
10 - 1 teaspoon Dijon mustard
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon freshly ground black pepper
→ Topping
13 - 2 cups cornflakes, lightly crushed
14 - 2 tablespoons unsalted butter, melted
# Method:
01 - Preheat oven to 350°F. Coat a 9x13-inch baking dish with nonstick spray or lightly grease with butter.
02 - Bring a large pot of salted water to a boil. Add broccoli florets and blanch for 2 to 3 minutes, until bright green and just tender. Drain thoroughly using a colander and set aside.
03 - In a large skillet over medium heat, melt 2 tablespoons unsalted butter. Sauté chopped onion until translucent, about 3 minutes. Add minced garlic and cook for 1 minute more.
04 - In a large mixing bowl, combine sautéed onion and garlic, blanched broccoli, shredded cheddar cheese, sour cream, whole milk, condensed cream of mushroom soup, Dijon mustard, salt, and pepper. Mix until uniformly blended.
05 - Transfer broccoli mixture evenly into the prepared baking dish, spreading the top with a spatula.
06 - In a small bowl, mix crushed cornflakes with 2 tablespoons melted unsalted butter. Sprinkle evenly over the surface of the casserole.
07 - Place baking dish in the oven and bake for 30 to 35 minutes, until the filling is bubbly and topping is golden brown.
08 - Allow casserole to rest for 5 minutes before serving to set the filling.
