Cheesy Broccoli Casserole
User Reviews
5
Cheesy Broccoli Casserole
Description
The Cheesy Broccoli Casserole starts with broccoli boiled briefly until just tender crisp, preserving its bright green color and slight bite. A creamy cheese sauce is prepared by sautéing onions in butter, then cooking a roux with flour, dry mustard, and salt. Milk is whisked in gradually to form a smooth sauce, which becomes thick and bubbly over heat. Softened cream cheese is stirred in to add richness, followed by sharp cheddar and Parmesan for depth of flavor.
This sauce coats the drained broccoli and is transferred to a baking dish. The topping combines coarse crushed buttery crackers, shredded cheddar cheese, and melted butter, providing a crisp, golden brown finish after baking. The casserole is baked at 375°F until bubbly and browned on top, creating a pleasing contrast between the creamy filling and crunchy topping.
Serve this casserole warm alongside roasted meats, as part of a holiday meal, or as a standalone vegetarian dish. It holds well for leftovers and can be reheated gently to retain its creamy texture.
Frozen broccoli can be used as a substitute but will yield a softer texture. Additional steamed vegetables may be easily added to customize the casserole.
Ingredients
- 2 pounds broccoli cut into bite sized pieces, approx. 10 cups, florets
- 3 tablespoons butter salted
- ½ medium onion finely diced
- 3 tablespoons all-purpose flour
- 1 teaspoon dry mustard powder
- ¼ teaspoon salt
- 1 ½ cups milk
- 4 ounces cream cheese softened, cut into cubes
- 1 cup cheddar cheese shredded sharp
- ½ cup Parmesan Cheese shredded
Topping
- 1 cup Cracker such as Ritz, coarsely crushed, buttery
- ¼ cup cheddar cheese shredded sharp
- 2 tablespoons butter melted, salted
Instructions
- Preheat the oven to 375°F.
- Bring a large pot of water to a boil over high heat. Add the broccoli and boil for 2 to 3 minutes or just until tender crisp. Drain very well and transfer to a 3-quart baking dish.
- In a medium saucepan, cook the onion in butter over medium heat until tender, about 5 minutes. Add flour, dry mustard, and salt, and cook for 1 minute more.
- Add the milk, a little bit at a time, whisking after each addition until smooth. Continue whisking over medium heat until thick and bubbly. Stir in the cream cheese and cook until the sauce is smooth.
- Remove the sauce from the heat and add the cheddar and parmesan cheeses. Whisk until smooth. Pour the sauce over the broccoli and stir to combine.
- In a small bowl, combine the crushed crackers, ¼ cup cheddar cheese, and melted butter. Sprinkle over the broccoli.
- Bake for 20 to 25 minutes or until the sauce is bubbly and the crumbs are golden brown.
Notes
- Frozen broccoli can replace fresh but will have a softer texture; be sure to thaw and drain well before using.
- Additional steamed vegetables can be added for variety and extra nutrition.
- Drain broccoli thoroughly after boiling to prevent a watery casserole.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Calories | 315 | 16% |
| Carbohydrates | 18g | 6% |
| Protein | 13g | 26% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 59mg | 20% |
| Sodium | 514mg | 21% |
| Potassium | 483mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1430IU | 29% |
| Vitamin C | 101.6mg | 113% |
| Calcium | 338mg | 34% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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