Description
A creamy and delicious Broccoli Cheese Casserole featuring tender broccoli florets baked in a rich cheddar cheese sauce, topped with golden toasted breadcrumbs for a perfect crunchy finish. This comforting side dish is ideal for family dinners and pairs well with a variety of main courses.
Ingredients
Scale
Vegetables
- 2 pounds broccoli
- Kosher or sea salt, to taste
- Freshly ground black pepper, to taste
Dairy & Fats
- 3 tablespoons unsalted butter, divided, plus more for greasing the dish
- 1 cup whole milk
- 2 cups (8 ounces) shredded sharp cheddar cheese, divided
Pantry
- 1/2 cup panko breadcrumbs
- 2 tablespoons all-purpose flour
Instructions
- Cook the Broccoli: Cut broccoli heads into florets (about 10 cups), trim and peel stems, then slice into coins. Boil a medium-large pot of salted water. Add broccoli stems, cook for 3 minutes, then add florets and boil until bright green and tender, about 3-4 minutes. Drain and place on a lined sheet pan to cool and drain fully with a clean tea towel.
- Preheat Oven and Prepare Dish: Preheat the oven to 400°F (200°C). Butter a 9×13-inch glass casserole dish thoroughly.
- Toast the Breadcrumbs: In the same pot, melt 1 tablespoon butter over medium heat until foaming. Add panko breadcrumbs and stir frequently until golden brown (2-3 minutes). Remove from pot and set aside.
- Make the Cheese Sauce: Wipe out the pot, then melt the remaining 2 tablespoons butter over medium-low heat. Stir in the flour to make a roux, cooking for about 1 minute until slightly browned and nutty smelling. Gradually whisk in the milk, bringing it to a simmer, stirring regularly until thickened (2-3 minutes). Remove from heat and stir in 1 cup shredded cheddar cheese until smooth.
- Assemble Casserole: Place drained broccoli evenly in the prepared casserole dish. Season generously with salt and pepper. Pour cheese sauce evenly over broccoli. Sprinkle remaining shredded cheddar cheese on top, then add the toasted breadcrumbs evenly over the casserole.
- Bake: Bake in the preheated oven until cheese is melted and top is golden brown, approximately 20 minutes. Allow to rest for 5-10 minutes before serving to set the casserole.
Notes
- Use fresh broccoli for best texture; frozen broccoli can become too mushy.
- To enhance flavor, use sharp cheddar cheese but feel free to mix in other cheeses if desired.
- Make sure to cool broccoli thoroughly before assembling to prevent soggy casserole.
- Leftovers should be cooled completely then stored in an airtight container in the fridge for 2-3 days.
- You can prepare the cheese sauce ahead of time and reheat gently before assembling.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 45mg
