Broccoli Casserole
User Reviews
5
Broccoli Casserole
Description
This recipe starts by briefly boiling broccoli florets until they turn bright green but remain slightly firm, then shocking them in ice water to preserve color and texture before draining. A creamy sauce is made by sautéing diced onion in butter, stirring in flour to form a roux, and gradually whisking in milk until thickened. Cream cheese and most of the shredded cheddar melt into the sauce along with seasonings including salt, black pepper, smoked paprika, and garlic powder, creating a flavorful base.
The broccoli is tossed with this sauce and placed into a baking dish coated with cooking spray. The casserole is topped with the remaining cheddar cheese and crushed crackers, which add a crunchy contrast after baking. The final bake melds the flavors and creates a golden, crispy topping that complements the creamy interior and tender broccoli.
Fresh broccoli cut into bite-size pieces ensures ease of eating and uniform cooking. While frozen broccoli can be used in a pinch, it should be fully thawed and dried to prevent excess moisture and sogginess. The casserole delivers a rich, cheesy comfort food experience that works well as a side dish in a variety of meals.
Ingredients
- 6 cups broccoli florets
- 1/2 cup onion finely diced
- 1/4 cup butter
- 1/4 cup flour
- 2 cups milk I use whole milk
- 3 cups cheddar cheese divided use, shredded
- 2 ounces cream cheese cut into small cubes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1 cup crackers such as Ritz, crushed
- 2 tablespoons parsley chopped
- cooking spray
Instructions
- Bring a pot of salted water to a boil. Add the broccoli and cook for 2-3 minutes or until bright green.
- Transfer the broccoli to a bowl of ice water. Let cool, then drain the water and pat the broccoli dry.
- Preheat the oven to 375 degrees F. Coat a 2 quart baking dish with cooking spray.
- Melt the butter in a medium pot over medium heat. Add the onion and cook for 3-4 minutes until translucent. Add the flour to the pot and stir to coat the onions; cook for 1 minute.
- Slowly whisk the milk into the pan. Cook, stirring occasionally, for 4-5 minutes or until sauce has thickened (coats the back of a spoon).
- Add the cream cheese, 2 cups of shredded cheddar cheese and the salt, pepper, smoked paprika and garlic powder to the sauce. Stir until smooth.
- Place the broccoli in a large bowl. Pour the sauce over the top and toss to coat evenly.
- Pour the broccoli mixture into the prepared pan and smooth the top. Sprinkle the remaining cup of cheese over the top, along with the crushed crackers.
- Bake for 20-30 minutes or until casserole is bubbly and cheese is melted. Sprinkle with parsley and serve.
Notes
- Use fresh broccoli and cut into bite-sized pieces for best texture and ease of eating.
- If using frozen broccoli, ensure it is fully thawed and dried to avoid excess water in the casserole.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Calories | 325kcal | 16% |
| Carbohydrates | 12g | 4% |
| Protein | 15g | 30% |
| Fat | 21g | 32% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 73mg | 24% |
| Sodium | 676mg | 28% |
| Potassium | 367mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1345IU | 27% |
| Vitamin C | 61.6mg | 68% |
| Calcium | 417mg | 42% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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