Description
This Creamy Broccoli Casserole features tender broccoli florets smothered in a rich, cheesy sauce made with garlic, cheddar, and parmesan cheeses, topped with a crispy golden panko breadcrumb crust. Baked to perfection, it’s a comforting and flavorful side dish perfect for family dinners or holiday meals.
Ingredients
Units
Scale
Main Ingredients
- 600g / 1.2 lb broccoli florets, small to medium (2 large heads)
- 60g / 4 tbsp unsalted butter
- 4 garlic cloves, minced
- 6 tbsp plain flour
- 2 cups warm milk (full or low fat)
- 1 1/2 cups warm chicken broth/stock
- 1.5 cups cheddar cheese, freshly grated
- 1/2 cup grated parmesan cheese
- Salt and pepper to taste
Topping
- 1/2 cup panko breadcrumbs
- 1/4 cup grated parmesan cheese
- 20g / 1.5 tbsp unsalted butter, melted
Instructions
- Preheat Oven: Preheat your oven to 180C/350F to ensure it’s ready when the casserole is assembled.
- Prepare the Topping: In a bowl, combine panko breadcrumbs, grated parmesan cheese, melted butter, and a pinch of salt and pepper. Mix well and set aside for use later.
- Make the Roux: Melt 60g of unsalted butter in a large pot over medium heat. Add the minced garlic and cook for 1 minute until fragrant, taking care not to brown it.
- Add Flour: Stir in 6 tablespoons of plain flour and cook for another minute, stirring constantly to form a smooth paste (roux) which will thicken the sauce.
- Incorporate Liquids: While continuously whisking, slowly pour in half of the warm milk ensuring there are no lumps. Once smooth, whisk in the remaining milk and the warm chicken broth.
- Thicken Sauce: Continue cooking for 4 to 5 minutes, whisking intermittently and more frequently toward the end until the sauce thickens and coats the back of a wooden spoon, holding a clear line when your finger is drawn through it.
- Add Cheese and Season: Turn off the heat, stir in the grated cheddar and parmesan cheeses until combined (some lumps are okay as the cheese will melt in the casserole). Taste and adjust salt if needed.
- Combine with Broccoli: Add the broccoli florets to the cheese sauce and stir well to ensure all pieces are fully coated.
- Assemble Casserole: Pour the broccoli and cheese mixture into a casserole dish and pat down evenly. Sprinkle the prepared breadcrumb topping evenly over the surface.
- Bake Covered: Cover the casserole dish with foil and bake in the preheated oven for 25 minutes to allow the flavors to meld and broccoli to cook through.
- Bake Uncovered: Remove the foil and bake for an additional 20 minutes until the breadcrumb topping is golden brown and crispy, and the broccoli is tender.
- Rest and Serve: Allow the casserole to stand for 5 minutes after baking to set before serving warm.
Notes
- Use warm milk and chicken broth when making the sauce to help prevent lumps in the béchamel.
- Panko breadcrumbs provide a lighter, crispier topping compared to regular breadcrumbs.
- Adjust seasoning after adding cheese, as both cheddar and parmesan add saltiness.
- You can substitute chicken broth with vegetable broth to make it suitable for vegetarians if using vegetable stock and omit chicken broth.
- To make it vegetarian, replace chicken broth with vegetable broth and ensure cheese is vegetarian friendly.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness.
Nutrition
- Serving Size: 1/4 casserole
- Calories: 380
- Sugar: 6g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0.3g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 60mg
