30-Minute Broccoli Cheese Casserole
User Reviews
5
30-Minute Broccoli Cheese Casserole
Description
The 30-Minute Broccoli Cheese Casserole features fresh broccoli florets quickly steamed until tender-crisp. These are mixed with a sauce combining mayonnaise, Dijon mustard, kosher salt, black pepper, garlic powder, cayenne pepper for a slight kick, and half the grated cheddar cheese. A small amount of water thins the sauce. The broccoli is coated in this mixture, placed in a baking dish, and sprinkled with the remaining cheese. A light spray of olive oil helps develop a golden, bubbly crust during baking.
The casserole bakes until the cheese melts and browns on the edges, creating a creamy yet textured vegetable side. The Dijon mustard adds a tangy depth, while the mild cayenne introduces subtle heat. This casserole serves as a flavorful side or can be made a complete meal by adding shredded rotisserie chicken and increasing the sauce proportions.
Optional broiling briefly browns the cheese further without overcooking the broccoli. Leftovers keep well in the fridge for several days and reheat evenly in an oven or microwave at reduced power. The dish also freezes well if cooled before storage.
Ingredients
- olive oil spray form
- 1 pound broccoli small florets work best, fresh florets
- ½ cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt or ½ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne pepper just a pinch if you don't like spicy food
- 1 cup cheddar cheese grated, divided
Instructions
- Preheat the oven to 400°F. Spray a 2-quart baking dish with olive oil.
- Place the broccoli florets in a large microwave-safe bowl. Add 2 tablespoons of water. Cover and microwave on high until tender-crisp, about 3 minutes.
- Meanwhile, in another large bowl, prepare the creamy sauce. Mix the mayonnaise, Dijon mustard, kosher salt, black pepper, garlic powder, cayenne pepper, and half the grated cheddar cheese. Add a small amount of water to thin the mixture, about 1 tablespoon.
- Drain the broccoli well and add it to the creamy sauce. Gently toss to coat.
- Transfer the coated broccoli to the prepared baking dish. Lightly spray the top with olive oil. Evenly sprinkle the remaining cheddar on top.
- Bake the casserole until golden brown and bubbly around the edges, 15-20 minutes. Let it rest for 5 minutes before serving.
Notes
- Broiling the casserole briefly browns the cheese without overcooking the broccoli, if using a broiler-safe dish.
- Fresh broccoli significantly improves flavor, though frozen can be used in a pinch.
- Adding shredded rotisserie chicken and increasing sauce ingredients turns this into a complete meal.
- Store leftovers in an airtight container in the fridge up to 4 days; reheat at 350°F or microwave at 50% power.
- The casserole freezes well for up to three months; thaw overnight in the fridge before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Calories | 225kcal | 11% |
| Carbohydrates | 4g | 1% |
| Protein | 7g | 14% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Sodium | 437mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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