Broccoli Casserole without cream of anything soup

SMALL Casserole Ingredients:

• 16oz fresh broccoli crowns (2 bunches ish)
• 1/2 teaspoon garlic, jarred minced (I used a scant 1/2 teaspoon)
• 1 onion chopped
• 1 tsp garlic
• 1/4 cup butter, divided
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 3oz cream cheese, softened
• 3/4 cup sharp cheddar cheese, shredded 
• OPTIONAL:  1/2 cup breadcrumbs or 1/2 cup crushed Ritz cracker, fine and dry

9x13 Casserole Ingredients:

• 32oz fresh broccoli crowns (3-4 large bunches)
• 1 teaspoon garlic, jarred minced (I used a scant teaspoon)
• 1/2 cup butter, divided
• 1/4 cup all-purpose flour
• 2 cups milk
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 6oz cream cheese, softened 
• 1 1/4 - 1 1/2 cup cheddar cheese, shredded, 1 cup breadcrumbs or 1 cup crushed Ritz cracker, fine and dry

• Directions:
• 1
  Chop and steam broccoli al dente.  Place broccoli in a lightly greased 1 quart casserole (or 9x13); set aside.
  
  
  Saute onion.  Add minced garlic to the onion the last few minutes of sautéing.  
  
  
  Put onion/garlic mixture on top of broccoli.
  
  
1. 2
   Melt half of the butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add salt and pepper; stir well. Add cream cheese, stirring until smooth.
2. 3
   Pour cream cheese sauce over broccoli in casserole; stir gently to combine. Sprinkle with Cheddar cheese. Melt remaining butter in a small saucepan over low heat; remove from heat and stir in breadcrumbs or ritz crackers. Sprinkle breadcrumb or ritz cracker mixture evenly over casserole. 
3. 4
   Bake at 350 degrees for 40 minutes or until thoroughly heated.