Ingredients
2 slices whole-wheat sandwich bread
2 pounds broccoli florets
3 tablespoons butter, divided
2 tablespoons extra-virgin olive oil
2 cups diced onion
4 cloves garlic, minced
⅓ cup all-purpose flour
3 ½ cups low-sodium chicken broth
6 ounces reduced-fat cream cheese
2 teaspoons Worcestershire sauce
¾ teaspoon ground pepper
½ teaspoon salt
2 cups shredded Colby Jack cheese, divided
Directions
Preheat oven to 300 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
Tear bread into pieces and process in a food processor until coarse crumbs form. Spread the breadcrumbs on a baking sheet and bake until dry and crispy, about 10 minutes.
Meanwhile, bring 1 to 2 inches of water to a boil in a large pot fitted with a steamer basket. Steam broccoli until just tender, 4 to 6 minutes. Chop coarsely and spread evenly in the prepared baking dish.
Increase oven temperature to 350 degrees F.
Heat 1 tablespoon butter and the oil in a large saucepan over medium-high heat. Add onion and garlic; cook, stirring frequently, until soft and translucent, 3 to 5 minutes. Sprinkle flour over the vegetables and cook for 1 minute. While stirring, slowly pour in chicken broth. Cook, stirring occasionally, until thickened, about 3 minutes. Stir in cream cheese, Worcestershire, pepper and salt, cook, stirring, until smooth, about 2 minutes. Remove from heat and stir in 1 1/2 cups cheese. Pour the cheese sauce over the broccoli.
Melt the remaining 2 tablespoons butter. Combine the melted butter and the breadcrumbs in a medium bowl. Spread evenly over the broccoli mixture. Top with the remaining 1/2 cup cheese.
Bake until the cheese is melted and the sauce is bubbling around the edges, 25 to 30 minutes.
To make ahead
Prepare through Step 5 and refrigerate for up to 2 days. Let stand at room temperature while the oven preheats.