Cheddar-Broccoli Casserole

Cheddar-Broccoli Casserole 1-3/4 cups half-and-half 1 tablespoon butter 1/4 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon pepper 4-1/2 teaspoons cornstarch 4 ounces cream cheese, softened 1 bunch broccoli, cut into florets (about 4-1/2 cups) 1 cup shredded cheddar cheese TOPPING: 1/2 cup crushed Ritz crackers 2 tablespoons shredded Parmesan cheese 2 tablespoons butter, melted 1 cup chicken broth or water Place wire rack with handles and chicken broth into inner pot. Add broccoli to mesh basket; place on rack. Cover with glass lid. Press steam function; select vegetables setting. Press timer; set to 7 minutes. Start. Drain and set broccoli aside. In a small bowl, whisk cornstarch, garlic powder, salt and pepper. Gradually whisk in half-and-half until smooth; add to inner pot. Press saute function; select vegetables setting. Set to medium cook time (10 minutes). Bring to a gentle boil, stirring constantly. Cook and stir for 1 minute or until thickened. Stir in cream cheese and butter until melted. Stir in cooked broccoli. Press cancel. Transfer to a 1-1/2-qt. round baking dish. Sprinkle with cheddar cheese. In a small bowl, mix topping ingredients; sprinkle over cheese. Place baking dish on wire rack with handles; lower into inner pot. Cover with air frying lid. Press air fryer function; select custom setting. Press timer; set to 4 minutes. Start. Cook until topping is lightly browned..