Description
This Broccoli Cheese Casserole is a comforting and delicious dish featuring tender broccoli florets smothered in a creamy cheddar cheese sauce, topped with crispy toasted breadcrumbs for a perfect contrast in texture. Ideal as a hearty side or a vegetarian main, this casserole is baked to golden perfection and sure to be a family favorite.
Ingredients
Scale
Vegetables and Seasonings
- 2 pounds broccoli
- Kosher or sea salt, to taste
- Freshly ground black pepper, to taste
Dairy and Baking
- 3 tablespoons unsalted butter, divided, plus more for greasing the dish
- 1/2 cup panko breadcrumbs
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 2 cups (8 ounces) shredded sharp cheddar cheese, divided
Instructions
- Cook the broccoli: Cut the broccoli heads into florets (about 10 cups), trim stems, peel outer layer, and slice into coins. Bring a large pot of salted water to a boil, add the stems and cook for 3 minutes. Add florets and cook until bright green and fork-tender, about 3 to 4 minutes. Drain and plunge into ice water to stop cooking, then drain on a towel-lined sheet pan.
- Preheat oven and prepare dish: Preheat the oven to 400°F. Butter a 9×13-inch glass casserole dish and set aside.
- Toast the breadcrumbs: In the same pot over medium heat, melt 1 tablespoon of butter until foaming. Add panko breadcrumbs and cook, stirring frequently, until golden brown, about 2 to 3 minutes. Remove and set aside.
- Make the cheese sauce: Wipe the pot clean, then melt remaining 2 tablespoons butter over medium-low heat. Add flour and whisk to form a smooth roux, cooking for about 1 minute until nutty aroma develops. Gradually whisk in milk and bring to a simmer. Stir continuously until thickened and smooth, 2 to 3 minutes, then remove from heat and stir in 1 cup shredded cheddar cheese until melted.
- Assemble the casserole: Place drained broccoli evenly in the buttered casserole dish. Season generously with salt and pepper. Pour cheese sauce over the broccoli, sprinkle remaining shredded cheese on top, then spread toasted breadcrumbs evenly over the surface.
- Bake: Bake in the preheated oven for about 20 minutes, or until cheese is melted and the top is golden brown. Let rest for 5 to 10 minutes before serving.
- Storage: Let leftovers cool completely before storing in an airtight container in the refrigerator. They will keep well for 2 to 3 days.
Notes
- Make sure to stop the broccoli cooking with ice water to retain bright color and prevent overcooking.
- Using sharp cheddar cheese enhances the flavor of the sauce.
- To make the recipe gluten free, substitute panko and flour with gluten-free alternatives.
- Leftovers reheat well in a microwave or oven, but may require covering to retain moisture.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 45mg
