Broccoli Gorgonzola Casserole
 
3 lbs broccoli
1/4 c butter, plus 1 T melted
1/4 c flour
2 c milk
6 oz cream cheese
1/2 c gorgonzola or other blue cheese
2c 1/2 inch cubes of french bread

In a 5-6 qt pan, bring 3 qts of water to a boil. 
Rinse and trim the broccoli and cut into 1" pieces. 
Add and cook till barely tender, 3-5 min. Drain.
 
Rinse and dry pan. Melt 1/4 c butter over med. heat. 
Whisk in flour till smoothly blended, cook till bubbly, about 1 minute. 
Add mild, stirring over medium high heat till boiling and thickened, about 3 min. 
Crumble in the cream cheese and gorgonzola, whisking until smoothly blended. Stir in broccoli. 
Pour into a shallow 2 1/2-3 quart casserole (can refrigerate overnight at this point, if preparing ahead).
 
In blender or food processor, whirl bread into coarse crumbs (about 1 1/3 c crumbs). 
In small bowl, mix with 1 T melted butter. Sprinkle evenly over broccoli mixture and bake at 350 degrees 
until casserole is hot in center and crumbs are golden, about 20-30 minutes.