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Creamy Broccoli Casserole Recipe

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This Creamy Broccoli Casserole is a comforting and cheesy baked dish perfect for a family meal. Fresh broccoli florets are enveloped in a velvety cheese sauce made with cheddar, parmesan, and a creamy béchamel base, topped with a crunchy panko and parmesan breadcrumb mixture baked to golden perfection. It’s an easy-to-make casserole that delivers rich flavors and a satisfying texture in under 1 hour and 15 minutes.

Ingredients

Broccoli

  • 600g / 1.2 lb broccoli florets, small to medium (about 2 large heads)

Cheese Sauce

  • 60g / 4 tbsp unsalted butter
  • 4 garlic cloves, minced
  • 6 tbsp plain flour
  • 2 cups milk, preferably warm (full or low fat)
  • 1 1/2 cups chicken broth or stock, preferably warm
  • 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
  • Pinch of salt and pepper

Instructions

  1. Preheat Oven: Preheat your oven to 180°C (350°F) to ensure it reaches the perfect temperature by the time your casserole is ready to bake.
  2. Prepare Topping: In a bowl, mix together the panko breadcrumbs, 1/4 cup grated parmesan cheese, melted butter, and a pinch of salt and pepper. Set this crispy topping aside for later.
  3. Sauté Garlic: Melt 60g unsalted butter in a large pot over medium heat. Add the minced garlic cloves and cook for about 1 minute until fragrant, being careful not to burn the garlic.
  4. Create Roux: Stir in 6 tablespoons of plain flour and cook for 1 minute while continuously stirring to combine the butter and flour, forming a roux that will thicken the sauce.
  5. Add Liquids: Gradually whisk in half of the warm milk slowly, ensuring it fully incorporates without lumps. Then add the remaining milk and warm chicken broth, whisking continuously to create a smooth sauce.
  6. Thicken Sauce: Continue cooking the sauce for 4 to 5 minutes, whisking intermittently and more frequently as the sauce thickens. It should coat the back of a wooden spoon, and when you run your finger through, the line should remain clear.
  7. Add Cheese and Season: Remove the pot from heat and stir in the cheddar and parmesan cheeses until combined. Taste and season with salt and pepper as needed. The cheese may not fully melt but the sauce will be creamy.
  8. Mix Broccoli: Add the broccoli florets to the cheese sauce, stirring well to ensure all the broccoli is coated evenly.
  9. Assemble Casserole: Pour the broccoli and cheese mixture into a casserole dish, patting it down to fill the dish evenly. Sprinkle the prepared breadcrumb topping evenly over the casserole. Cover the dish with foil.
  10. Bake Covered: Bake in the preheated oven for 25 minutes covered with foil, allowing the broccoli to cook through and the flavors to meld.
  11. Bake Uncovered: Remove the foil and continue baking for an additional 20 minutes until the topping is deep golden brown and crispy and the broccoli is tender.
  12. Rest and Serve: Remove the casserole from the oven and let it stand for 5 minutes before serving to allow it to set and cool slightly for best texture and flavor.

Notes

  • For best flavor, use freshly grated cheese instead of pre-shredded varieties.
  • You can substitute chicken broth with vegetable broth for a vegetarian version, but omit cheese for full vegetarian compliance.
  • The broccoli can be blanched briefly if you prefer a softer texture before mixing with the sauce.
  • This casserole reheats well and can be stored covered in the refrigerator for up to 3 days.
  • Adjust seasoning at the end carefully; the cheeses and broth add saltiness.

Find it online: https://lauracooks.com/creamy-broccoli-casserole-recipe/