Gorgonzola Broccoli Casserole

Preheat oven to 35

In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Rinse broccoli and trim off and discard tough stem ends; if skin on stalks is tough, peel stalks.

Cut broccoli into 1-inch pieces.

Add to boiling water and cook just until barely tender when pierced, 3 to 5 minutes.

Drain.

Rinse and dry pan.

Add 1/4 cup butter to pan and melt over medium heat. Stir in flour and salt until smoothly blended; cook until bubbly, about 1 minute.

Add milk and stir over medium-high heat until mixture is boiling and thickened, about 3 minutes.

Add cream cheese and gorgonzola; whisk until smoothly blended. Stir in broccoli.

Pour into a shallow 2 1/2- to 3-quart casserole.

In a blender or food processor, whirl bread cubes into coarse crumbs; you should have about 1 1/3 cups. In a small bowl, mix crumbs with 1 tablespoon melted butter.

Sprinkle evenly over broccoli mixture.

Bake until casserole is hot in the center and crumbs are golden, 20 to 30 minutes.