food, glorious food: cheese broccoli

my man and I don't get many date nights.  but when we do, we love to go to Ruth's Chris Steakhouse.

some of you may be snickering right now.  what does a vegetarian eat at a steakhouse???  

well, i must tell you....i love steakhouses.  i mean, L-O-V-E love them.  for reals.  very often, steakhouses have the BEST side items.  {gasp}  i'm drooling now just thinking about them.  decadent salads, savory side dishes....and I didn't even mention their wine lists!  

oh.  havemercy.

people ask me all the time what in the world i get to eat there.  my man tells them, "just two words:  cheese.  broccoli."

Ruth's Chris has the best side items.  and you can order 3 of them on their veggie plate.  worth every penny.  when i first had their broccoli au gratin it was love at first bite.  steamed broccoli.  cream sauce.  sharp cheddar cheese. 

seriously, i should've had you at au gratin.

of course it's so good i want it more than i should.  (don't judge it by my pathetic photo!!)  so i've experimented...and i've yet to recreate this dish in the same decadent cream sauce.  but i'm close.  so very, very close.

in the meantime, i make a quick, knock-off version.  i wish i could say this was a low-cal, low-fat version.  but then it wouldn't be decadent.  and let me preface this by saying, i don't cook much with soup mixes or canned soups.  and again, i'm trying to recreate their cream sauce.

but y'all.....this comes close.  and i've made it for Thanksgiving and Christmas the last two years.  and everybody raves about it.

so here goes:  CHEESE BROCCOLI

Ingredients:
broccoli
milk
cream of broccoli soup (Campbell's in a can; not broccoli cheese soup)
sharp cheddar cheese
parmesan
salt/pepper
*as with any recipe from me, i rarely give portions or measurements.  this recipe is versatile.  make as much or as little as you want.  you can tell when you start mixing everything together how much or how little you will need.

Cut broccoli.  I like a mix of bigger pieces and smaller, bite-size pieces.  Steam broccoli until tender.  Lightly salt. 

In a bowl, mix steamed broccoli with condensed soup.  Add milk to thin it out.  Stir all together.  Fresh grate parmesan on top of broccoli mix.  Add cheddar.  Stir.

Pour into casserole dish.  Top with more sharp cheddar.  Bake at 425 until cheese is melted.

i warned you it wasn't low-cal. or low-fat.  but enjoy it.  every last cheesy bite.  

and if you make it to Ruth's Chris, you can tell them their broccoli au gratin is famous.  oh, and did i mention their potatoes au gratin?  havemercy