5 from 75 votes
Broccoli Casserole with Crispy Onions
This broccoli casserole combines tender steamed broccoli with a creamy Parmesan cheese sauce infused with bay leaf, nutmeg, and garlic. It is topped with a layer of crispy fried onions that adds a crunchy texture contrast. The casserole is baked until bubbly and golden, making it a comforting side dish featuring fresh or properly thawed and drained frozen broccoli.
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings:
10
Calories:
232 kcal
Course:
Side Dish
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 232
% 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.