Description
This Creamy Broccoli Cheddar Casserole features tender broccoli florets smothered in a rich, homemade cheese sauce and topped with a golden, crispy breadcrumb crust. It’s the ultimate comfort food side dish that turns simple vegetables into something everyone will love.
Ingredients
Scale
For the Casserole:
- 6 cups fresh broccoli florets (about 2 large heads)
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk, warmed
- 3 cups sharp cheddar cheese, shredded (divided)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon onion powder
For the Topping:
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray and set aside.
- Blanch the Broccoli: Bring a large pot of salted water to a boil. Add broccoli florets and cook for 3-4 minutes until bright green and slightly tender but still crisp. Drain immediately and rinse with cold water to stop the cooking process. Set aside to drain thoroughly.
- Start the Cheese Sauce: In a medium saucepan over medium heat, melt 4 tablespoons of butter. Add minced garlic and sauté for 30-60 seconds until fragrant but not browned.
- Create the Roux: Sprinkle flour over the melted butter and garlic, whisking constantly. Cook for 1-2 minutes, stirring continuously, until the mixture becomes slightly golden and smells nutty. This cooks out the raw flour taste.
- Add Milk Gradually: Slowly pour in the warm milk while whisking constantly to prevent lumps. Continue whisking until the mixture is smooth. Bring to a gentle simmer and cook for 3-4 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
- Incorporate Cheese: Remove the saucepan from heat. Add 2 1/2 cups of shredded cheddar cheese (reserving 1/2 cup for later), salt, pepper, nutmeg, and onion powder. Stir until the cheese melts completely and the sauce is smooth and creamy. Taste and adjust seasonings if needed.
- Combine Broccoli and Sauce: Add the blanched broccoli to the cheese sauce and gently fold together until all florets are well coated. Pour the mixture into your prepared baking dish, spreading it evenly.
- Prepare the Topping: In a small bowl, combine panko breadcrumbs, melted butter, Parmesan cheese, and garlic powder. Mix until the breadcrumbs are evenly coated with butter.
- Top and Finish: Sprinkle the remaining 1/2 cup of cheddar cheese over the broccoli mixture, then evenly distribute the breadcrumb topping over everything.
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, until the top is golden brown and the sauce is bubbling around the edges. If the top browns too quickly, loosely tent with aluminum foil for the last 10 minutes.
- Rest and Serve: Remove from the oven and let the casserole rest for 5 minutes before serving. This allows the sauce to set slightly, making it easier to serve.
Notes
- Broccoli Size: Cut florets into similar sizes (about 1-1.5 inches) to ensure even cooking.
- Cheese Quality: Shred cheese from a block for the smoothest sauce. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
- Sauce Thickness: If your sauce seems too thick, add milk a tablespoon at a time. If too thin, simmer longer to reduce.
- Avoid Overcooking Broccoli: The blanching step plus baking time will fully cook the broccoli. Overcooking makes it mushy and releases an unpleasant sulfur smell.
- Crispy Topping: For extra crunch, broil for 1-2 minutes at the end of baking, watching carefully to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 1/8 of recipe)
- Calories: 342
- Sugar: 5g
- Sodium: 612mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 68mg