Broccoli Casserole with Crispy Onions
User Reviews
5
Broccoli Casserole with Crispy Onions
Description
Broccoli Casserole with Crispy Onions is built around steamed broccoli florets coated in a rich cheese sauce made by starting with cooked onions and garlic in butter, then creating a roux with flour. Milk is whisked in gradually alongside bay leaves until the sauce thickens. Parmesan cheese, kosher salt, and freshly grated nutmeg finish the sauce with savory depth and warmth.
Once the sauce is ready, hot steamed broccoli is folded in and transferred to a buttered baking dish. The casserole is topped with a generous sprinkling of crispy fried onions before baking at 375°F for about 15 minutes. This melts the cheese sauce fully and crisps the topping to a golden color, balancing the creamy interior with crunch.
This dish highlights the bright vegetable flavor of broccoli paired with a savory, nutmeg-laced sauce. It pairs well alongside roasted or grilled meats and is suited for family dinners or holiday meals. Using frozen broccoli requires proper thawing and draining to avoid sogginess, ensuring firmness in the finished casserole.
Ingredients
- 3 pounds broccoli , cut into florets *see notes if using frozen broccoli*
- 6 tablespoons butter divided, unsalted cultured, brand Vermont Creamery
- ½ yellow onion , chopped
- 2 cloves garlic , minced or pressed
- 3 tablespoons all-purpose flour
- 2 bay leaf
- 2 cups milk whole, cold
- 6 ounces Parmesan Cheese , grated
- 1 teaspoon kosher salt
- ½ teaspoon nutmeg freshly grated
- ½ cup fried onions crispy
Instructions
- Preheat the oven to 375°F. Steam the broccoli until tender in the microwave with ¼ cup water for 5-7 minutes, or in a steamer basket on the stove for 12-15 minutes. Drain.
- While the broccoli is cooking, melt 1 tablespoon of the cultured butter in a non-stick skillet over medium heat. Add the onion and garlic and cook until the onion softens and the garlic is fragrant, for 3-4 minutes. Add the remaining cultured butter to the pan, melt, and sprinkle with the flour. Cook stirring for 2 minutes. Add the bay leaves and slowly add the milk while stirring, whisking away the floury lumps. Cook until the sauce thickens, stirring occasionally, about 7-8 minutes. Stir in the Parmesan cheese, kosher salt to taste, and nutmeg, and keep warm.
- Fold in the cooked hot broccoli to the bubbly cheese sauce, tossing to coat. Transfer to a buttered 2-quart baking dish and top with the crispy fried onions. Bake for 15 minutes or until the sauce is bubbly and the crispy onions are golden. Serve warm.
Notes
- If using frozen broccoli, use frozen florets rather than chopped broccoli for best texture.
- Thaw and drain frozen broccoli thoroughly before cooking.
- Cook broccoli until tender but not mushy before combining with sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Calories | 232kcal | 12% |
| Carbohydrates | 16g | 5% |
| Protein | 12g | 24% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 35mg | 12% |
| Sodium | 596mg | 25% |
| Potassium | 518mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1270IU | 25% |
| Vitamin C | 122mg | 136% |
| Calcium | 325mg | 33% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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