Broccoli and Parmesan Casserole
Indulge in the creamy, cheesy goodness of this Broccoli and Parmesan Casserole, the perfect side dish for any weeknight dinner or holiday feast. Tender broccoli florets are blanketed in a luxurious, Parmesan-infused béchamel sauce, flavored with garlic and onion powders for a savory depth. A golden, crisp breadcrumb topping adds the perfect crunchy contrast to the velvety casserole beneath. With just 15 minutes of prep time, this easy-to-make dish is sure to become a family favorite. Garnish with fresh parsley for a pop of color and serve warm to enjoy this comforting, crowd-pleasing classic! Perfect for those searching for easy casserole recipes, cheesy side dishes, or creative ways to use broccoli.
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Recipe Information
Ingredients
- 4 cups broccoli florets
- 4 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups whole milk
- 0.5 cups heavy cream
- 1 cups Parmesan cheese, grated
- 1 teaspoons garlic powder
- 1 teaspoons onion powder
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 0.5 cups breadcrumbs
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to boil. Add the broccoli florets and blanch for 3-4 minutes until tender but still vibrant green. Drain and set aside.
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1-2 minutes to create a roux.
Gradually whisk in the milk and cream, ensuring the mixture stays smooth. Cook, stirring constantly, until the sauce thickens, about 4-5 minutes.
Stir in the grated Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Continue stirring until the cheese is fully melted and the sauce is smooth. Remove from heat.
Place the blanched broccoli in a greased 9x9-inch baking dish. Pour the Parmesan cheese sauce over the broccoli, stirring gently to ensure the broccoli is evenly coated.
In a small bowl, combine the breadcrumbs with the olive oil. Mix until the breadcrumbs are evenly moistened. Sprinkle the breadcrumb mixture over the casserole.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the casserole is bubbling.
Remove the casserole from the oven and let it cool for 5 minutes. Garnish with chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
1976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.8 g | 198% | |
| Saturated Fat | 79.8 g | 399% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 368 mg | 123% | |
| Sodium | 4867 mg | 212% | |
| Total Carbohydrate | 92.2 g | 34% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 25.9 g | ||
| Protein | 67.4 g | 135% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1579 mg | 121% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 710 mg | 15% | |
*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.
