Broccoli and Artichoke Casserole
Creamy, cheesy, and irresistibly golden on top, this Broccoli and Artichoke Casserole is the ultimate comfort food that’s perfect for dinner parties, potlucks, or weeknight meals. This recipe combines tender broccoli florets and tangy artichoke hearts with a rich homemade cheese sauce made from cream cheese, sharp cheddar, and Parmesan—all topped with a crispy panko breadcrumb crust for the perfect crunch. With every bite infused with the warm flavors of garlic, onion, and a buttery roux, this casserole offers a decadent twist on traditional veggie bakes. Quick to prepare in just under an hour, this dish serves as a hearty side or a satisfying vegetarian entrée, making it a versatile addition to your recipe repertoire. Garnish with fresh parsley for a pop of color, and serve this crowd-pleaser bubbling hot from the oven!
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Recipe Information
Ingredients
- 4 cups broccoli florets
- 14 oz artichoke hearts (quartered, canned or jarred, drained)
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups milk
- 4 oz cream cheese (softened)
- 1 cup shredded sharp cheddar cheese
- 0.5 cup grated Parmesan cheese
- 0.5 cup panko breadcrumbs
- 1 tablespoon olive oil
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Bring a large pot of salted water to a boil. Add the broccoli florets and blanch for 2-3 minutes until bright green and slightly tender. Drain and immediately transfer to a bowl of ice water to stop the cooking. Drain again and set aside.
In a large saucepan, melt the butter over medium heat. Stir in the flour and whisk constantly for 1-2 minutes to make a roux.
Gradually pour in the milk, whisking continuously to avoid lumps. Cook the mixture for 3-4 minutes until it thickens slightly.
Add the softened cream cheese, shredded cheddar cheese, grated Parmesan, garlic powder, onion powder, salt, and black pepper to the sauce. Stir until smooth and well combined.
Gently fold the blanched broccoli and artichoke hearts into the cheese sauce until evenly coated.
Pour the mixture into the prepared baking dish and spread evenly.
In a small bowl, toss the panko breadcrumbs with olive oil until lightly coated. Sprinkle the breadcrumbs evenly over the casserole.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbling and the breadcrumb topping is golden brown.
Remove from the oven and let rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.
Nutrition Facts
Calories |
378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.1 g | 32% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 943 mg | 41% | |
| Total Carbohydrate | 26.1 g | 9% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 5.9 g | ||
| Protein | 16.4 g | 33% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 365 mg | 28% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 254 mg | 5% | |
*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.
