Creamy Cheesy Broccoli Casserole
Fresh broccoli florets are dressed with a homestyle cheddar cheese sauce and crisp crumb topping in this Creamy, Cheesy Broccoli Casserole.
Servings: 8
Ingredients
- 8 cups broccoli florets, about 2 heads
- 4 tablespoons butter
- 1 tablespoon minced garlic
- ⅓ cup all-purpose flour
- 2 cups milk
- 1 cup water or chicken broth
- 1 ½ cups shredded cheddar cheese
- ½ cup grated parmesan cheese
- Salt and fresh ground black pepper, to taste
For The Crunchy Topping
- ½ cup panko bread crumbs
- 1 tablespoon butter, melted
Instructions
- Preheat oven to 350˚F.
- Add broccoli florets to a 9x13 baking dish and set aside.
- Melt the butter in a large skillet set over medium heat.
- Add garlic to the melted butter and cook for 10 seconds, or just until fragrant.
- Sprinkle the flour over the melted butter and garlic; cook and whisk for 1 minute.
- While whisking, start to slowly pour in the milk; continue to cook and whisk until everything is fully combined.
- Whisk in the water or chicken broth; cook for 3 to 4 minutes or until the sauce is thickened.
- Remove from heat and whisk in the cheeses, salt, and pepper.
- Pour the cheese mixture over the broccoli in the baking dish; stir it all together until combined. Set aside.
- In a small mixing bowl combine the panko crumbs and melted butter.
- Sprinkle the panko mixture over the broccoli.
- Cover with foil and bake for 25 minutes.
- Remove foil and continue to bake for 15 minutes, or until top is browned and the casserole is bubbly.
- Remove from oven and let stand 5 to 8 minutes.
- Taste for salt and pepper; adjust accordingly.
- Serve.
Nutrition
Calories: 280kcal | Carbohydrates: 17g | Protein: 13g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 481mg | Potassium: 439mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1151IU | Vitamin C: 84mg | Calcium: 347mg | Iron: 1mg
