Broccoli Casserole
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Unrated
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Prep Time
25 mins
-
Cook Time
25 mins
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Total Time
50 mins
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Servings
4 -6 servings
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Calories
306 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Broccoli Casserole
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This cheesy broccoli casserole with cheddar and crispy breadcrumbs is a creamy crowd-pleaser for holidays, but easy enough for a weeknight!
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Ingredients
- 3 tablespoons unsalted butter divided
- ¾ cup panko breadcrumbs
- ¼ cup freshly grated Parmesan cheese
- 5 cups coarsely chopped broccoli florets (about 1 1/4 pounds)
- ¼ cup white whole wheat flour
- 1 ¾ cups non-fat milk
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon dry mustard
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon cayenne pepper optional
- ½ cup freshly grated extra sharp cheddar cheese
Instructions
- Preheat your oven to 400 degrees F. Melt 1 tablespoon butter in a wide, deep cast iron (or other ovenproof) skillet. Once melted, pour the butter into a small mixing bowl, then combine with the Panko breadcrumbs and the Parmesan cheese. Set aside.
- Meanwhile, bring a large pot of water to a boil. Add the broccoli and cook until crisp-tender, about 3 minutes. Drain and set aside.
- Melt the remaining 2 tablespoons of butter in the same skillet. Sprinkle the white whole wheat flour over the top, then whisk constantly for 1 minute, until the butter smells fragrant and the flour turns slightly golden. Very slowly pour in the milk, whisking constantly, adding a little at a time so that you break up the clumps of flour as you go. Continue whisking until the sauce thickens, about 3 minutes, allowing the mixture to bubble. Stir in the garlic powder, salt, mustard, black pepper, and cayenne (if using). Remove the skillet from the heat, then stir in the cheddar until smooth.
- Add the reserved broccoli, stir to coat, then pat the broccoli into an even layer in the skillet. (Alternatively, if you feel your skillet is not large enough to easily stir in the broccoli without it spilling out, you can combine the two in a separate bowl, then transfer the mixture back into the skillet.)
- Sprinkle the Panko mixture evenly over the top of the broccoli. Bake until hot and the topping is crisp and light golden brown, about 20-25 minutes. (Tip: For an even crisper topping, place the skillet under your broiler for a few minutes at the end, watching carefully so that it doesn’t burn.) Let stand 5 minutes, then serve.
Notes
- TO STORE: Leftover broccoli bake may be refrigerated in a covered container for up to 3 days.
- TO REHEAT: Warm in a 350 degree F oven or in the microwave until heated through and steaming.
Nutrition Information
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Serving
1(of 4)
Calories
306kcal
(15%)
Carbohydrates
27g
(9%)
Protein
15g
(30%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
45mg
(15%)
Potassium
589mg
(17%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
1412IU
(28%)
Vitamin C
102mg
(113%)
Calcium
385mg
(39%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 306kcal | 15% |
| Carbohydrates | 27g | 9% |
| Protein | 15g | 30% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 45mg | 15% |
| Potassium | 589mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1412IU | 28% |
| Vitamin C | 102mg | 113% |
| Calcium | 385mg | 39% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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