Broccoli and Spinach Casserole
Indulge in the creamy, cheesy goodness of this Broccoli and Spinach Casserole, a comforting dish that brings together vibrant green vegetables with a luscious homemade cheese sauce. Perfect as a hearty side or a vegetarian main, this recipe combines nutrient-packed broccoli and spinach, gently cooked to retain their freshness, with a velvety cheddar and Parmesan roux. Topped with a golden, crunchy breadcrumb crust, this casserole is baked to bubbly perfection in just under an hour. Quick to assemble and brimming with rich flavors and textures, it's an ideal dish for family dinners, holiday gatherings, or weekday meal preps. Simple, satisfying, and packed with wholesome ingredients, this baked casserole is bound to become a regular feature on your dining table.
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Recipe Information
Ingredients
- 500 grams broccoli florets
- 300 grams fresh spinach
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1.5 cups sharp cheddar cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 0.5 cups breadcrumbs
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 0.25 teaspoons nutmeg
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Bring a large pot of salted water to a boil. Add the broccoli florets and blanch for 3 minutes. Drain and set aside.
In a large skillet over medium heat, add the olive oil. Sauté the minced garlic until fragrant, about 1 minute. Add the spinach and cook until wilted. Remove from heat and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden, forming a roux.
Gradually whisk in the milk, stirring constantly to prevent lumps. Cook the sauce for 4-5 minutes, or until it thickens to a creamy consistency.
Stir in the cheddar cheese, nutmeg, salt, and black pepper until the cheese has melted and the sauce is smooth.
In a large mixing bowl, combine the broccoli, cooked spinach, and cheese sauce. Stir until the vegetables are evenly coated.
Transfer the mixture to the prepared baking dish and smooth the top with a spatula.
In a small bowl, mix the breadcrumbs with the Parmesan cheese. Sprinkle the mixture evenly over the top of the casserole.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
Remove from the oven and let the casserole cool for 5 minutes before serving.
Nutrition Facts
Calories |
2001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.7 g | 166% | |
| Saturated Fat | 74.0 g | 370% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 357 mg | 119% | |
| Sodium | 5537 mg | 241% | |
| Total Carbohydrate | 125.2 g | 46% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 33.6 g | ||
| Protein | 109.6 g | 219% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 2822 mg | 217% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 1015 mg | 22% | |
*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.
