Broccoli Au Gratin

This is the same recipe as Brussel Sprouts Au Gratin.  However, I am posting this recipe with broccoli because there are a few tips I want to share with you.  If you take a little extra care with this recipe, the result will be perfectly cooked vegetables blanketed in a silky, creamy, almost custardy Bechamel and topped with decadent melted cheese and buttery, crunchy breadcrumbs.   So, here are the secrets: (1) Make a perfect Bechamel without lumps — do this by using luke warm or warm milk; (2) Steam the broccoli before you put it in your casserole until the vegetables are just softened a little — you want them to have some texture even after they are baked in the casserole; (3) Use really good aged grated cheddar cheese; (4) Make bread crumbs from Bunny Bread, and (5) Melt some butter and drizzle it over the bread crumb topping, and (5) Sprinkle a little more cheese over the bread crumbs.