Broccoli Amandine Casserole
Elevate your weeknight dinner with this irresistible Broccoli Amandine Casserole, a creamy, cheesy bake topped with golden panko breadcrumbs and crunchy slivered almonds. This recipe perfectly balances wholesome broccoli florets with a velvety cheddar cheese sauce, all baked to bubbly perfection. The nutty crunch of the amandine topping, combined with a hint of garlic in the breadcrumb layer, makes every bite a delightful contrast of textures and flavors. Ready in under an hour, this comforting casserole is as easy to prepare as it is impressive to serve. Ideal for family meals or holiday gatherings, this dish is a crowd-pleaser that turns simple ingredients into a sensational side or vegetarian main.
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Recipe Information
Ingredients
- 4 cups Broccoli florets
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Milk
- 1.5 cups Sharp cheddar cheese, shredded
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 0.5 cups Slivered almonds
- 0.5 cups Panko breadcrumbs
- 1 tablespoon Olive oil
- 0.25 teaspoons Garlic powder
- Cooking spray
Instructions
Preheat your oven to 375°F (190°C) and lightly spray a 9x13-inch baking dish with cooking spray.
Bring a large pot of salted water to a boil. Add broccoli florets and blanch for 2-3 minutes until bright green and slightly tender. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to form a roux.
Gradually whisk in the milk and cook for 3-4 minutes, stirring constantly, until the mixture thickens to a smooth consistency.
Stir in 1 cup of shredded cheddar cheese, salt, and black pepper, and mix until the cheese is fully melted and the sauce is creamy.
In a large bowl, combine the blanched broccoli and the cheese sauce. Mix well to coat the broccoli evenly.
Pour the broccoli mixture into the prepared baking dish and spread it out into an even layer.
In a small bowl, toss the panko breadcrumbs with olive oil, garlic powder, and the remaining 0.5 cups of shredded cheddar cheese. Sprinkle this mixture evenly over the broccoli.
Top the casserole with the slivered almonds, distributing them evenly for added crunch.
Bake in the preheated oven for 25-30 minutes or until the topping is golden brown and the casserole is bubbling around the edges.
Remove from the oven and let it cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.1 g | 191% | |
| Saturated Fat | 67.7 g | 338% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 317 mg | 106% | |
| Sodium | 2733 mg | 119% | |
| Total Carbohydrate | 98.8 g | 36% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 32.3 g | ||
| Protein | 91.8 g | 184% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 2149 mg | 165% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1489 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
