Creamy Broccoli Casserole
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
4 as main, 8 as side
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Calories
359 kcal
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Course
Side Dish
Creamy Broccoli Casserole
Description
Creamy Broccoli Casserole blends small to medium broccoli florets with a homemade cheese sauce thickened from butter, flour, milk, and chicken broth, enriched by garlic, sharp cheddar, and Parmesan cheeses. The topping combines panko breadcrumbs with Parmesan and melted butter, baked until a deep golden color forms a crunchy crust. The broccoli cooks to a tender state during baking and is well coated in the cheesy sauce which is thickened to coat the back of a spoon before baking.
Cooking the broccoli uniformly ensures even tenderness; chopping to about 4-5cm pieces with manageable stem thickness helps with this. The recipe yields 5-6 generous servings, suitable as a side dish. The sauce should be slightly thicker before baking to compensate for liquid the broccoli releases in the oven. Covering the casserole during part of the baking helps the broccoli cook through, while uncovering finishes with a crisp topping.
This casserole pairs well with roasted or grilled proteins, adding a creamy and hearty vegetable side. It is suitable for serving fresh out of the oven and can fit into larger menus or family dinners. Adjustments to cheese types can be made based on preference, though freshly grated cheese is recommended to maintain sauce texture.
Ingredients
- 600g / 1.2 lb broccoli small to medium (2 large heads, Note 1, florets
- 60g / 4 tbsp butter unsalted
- 4 garlic minced, cloves
- 6 tbsp plain flour
- 2 cups milk , preferably warm (full or low fat)
- 1 1/2 cups chicken broth preferably warm, or chicken stock
- 1.5 cups cheddar cheese Note 2, freshly grated
- 1/2 cup Parmesan Cheese grated
- salt
- black pepper
Topping:
- 1/2 cup panko breadcrumbs
- 1/4 cup Parmesan Cheese grated
- 20g / 1.5 tbsp unsalted butter melted
Instructions
- Preheat oven to 180C/350F.
- Mix Topping ingredients in a bowl with a pinch of salt and pepper. Set aside.
- Melt butter in a large pot over medium heat. Add garlic and cook for 1 minute until it smells incredible.
- Add flour and cook for 1 minute, stirring constantly.
- While whisking, slowly pour in half the milk. Once fully incorporated, whisk in the remaining milk plus the chicken broth.
- Cook for 4 to 5 minutes, whisking every now and then and more towards the end, until the sauce thickens so that it coats the back of a wooden spoon and when you draw your finger across it, the path stays (see video).
- Turn off heat, add cheeses, stir in (don't worry if it doesn't melt fully). Then do a taste test and add a bit of salt if required.
- Add broccoli and stir well to coat.
- Pour into a casserole dish, pat down to fill. Sprinkle over Topping, cover with foil then bake for 25 minutes.
- Remove foil and bake for a further 20 minutes until the topping is deep golden and the broccoli is tender.
- Stand for 5 minutes before serving.
Notes
- Use about 1 kg of broccoli with stalks to get the required 600g of florets, cutting evenly sized pieces for uniform cooking.
- Freshly grate cheddar and Parmesan cheese to avoid a powdery sauce texture caused by pre-shredded cheese with anti-caking agents.
- The sauce will thin slightly during baking as broccoli releases moisture; make it thicker on the stove than desired final consistency.
- If you prefer tender-crisp broccoli, pre-steam florets until just under tender and bake uncovered for a shorter time.
- Serves 5 to 6 generously or 8 to 10 as part of a larger meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4as main, 8 as side
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Calories | 359cal | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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