Broccoli Cheese Casserole From Scratch
User Reviews
4.3
Broccoli Cheese Casserole From Scratch
Description
This Broccoli Cheese Casserole From Scratch starts with fresh broccoli, including crowns and some stems, which are blanched briefly in boiling water, then cooled quickly in ice water to stop cooking and keep the texture crisp-tender. The cheese sauce is prepared on the stovetop by creating a roux of butter and flour, gradually whisking in half and half until thickened but not boiled to prevent scorching. Once slightly cooled, sharp cheddar cheese is stirred in and melted to form a rich, creamy sauce. The broccoli is tossed with this sauce so each piece is evenly coated. The mixture is spooned into a baking dish and topped with more cheese before baking until bubbly and golden. The casserole highlights the combination of creamy sauce and fresh broccoli with a balance of texture and tangy cheese flavor. Using sharp cheddar is important to give the casserole its characteristic taste, offsetting the mildness of the broccoli.
Ingredients
- 1 1/2 lb broccoli crowns, some stem is fine
- 4 Tbsp butter
- 1/4 cup all-purpose flour
- 2 cups half and half
- salt
- 3 cups cheddar cheese sharp, grated, divided
Instructions
- If making immediately, preheat oven to 350F
- Cut the broccoli, stems included, into bite sized pieces. Plunge in boiling water for 2-3 minutes exactly, then drain and put in ice water to stop cooking. When cold, drain on a clean kitchen towel.
- Meanwhile melt the butter in a saucepan and add the flour, stirring to combine. Cook, stirring constantly, for a few minutes, without browning. Slowly add in the half and half, stirring or whiskling constantly, until the mixture thickens. Note: you don't need to bring it to a boil. I usually switch to a silicone spatula at the end to keep the sauce from sticking to the pan or scorching.
- Remove from heat and let cool for 2 minutes. This is important because you don't want the super hot sauce to cause the cheese to curdle. Add 2 cups of the cheese, and stir gently until it melts and the sauce is smooth. Season with salt to taste.
- Toss the broccoli with the warm cheese sauce until evenly coated, and then spoon into a baking dish. Top with the remaining cup of cheese. If making immediately, bake for 35-40 minutes, or until the cheese is bubbly and starting to turn golden on top. You can run it under the broiler briefly at the end for some browning if you like.
- If making ahead, cover tightly with foil and refrigerate. Remove from the fridge and let come to room temperature before baking (about 2 hours.) The baking time will probably be slightly longer for the make ahead casserole.
Notes
- Use sharp cheddar cheese for a stronger, more distinct flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Calories | 343kcal | 17% |
| Carbohydrates | 12g | 4% |
| Protein | 15g | 30% |
| Fat | 27g | 42% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 82mg | 27% |
| Sodium | 366mg | 15% |
| Potassium | 395mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1344IU | 27% |
| Vitamin C | 76mg | 84% |
| Calcium | 411mg | 41% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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