Broccoli and Two Cheese Casserole
Creamy, cheesy, and irresistibly comforting, this Broccoli and Two Cheese Casserole is the perfect marriage of rich flavors and wholesome ingredients. Featuring tender broccoli florets nestled under a velvety sauce made with sharp cheddar and mozzarella, this dish is topped with golden, crunchy panko breadcrumbs mixed with Parmesan for a satisfying texture in every bite. Quick to prepare and baked to bubbly perfection in just 30 minutes, it’s an ideal side dish for cozy family dinners, potlucks, or even as a hearty vegetarian main course. Packed with flavor and easy to make, this casserole is sure to become a go-to recipe in your kitchen! Keywords: Broccoli casserole, cheesy broccoli bake, two cheese casserole, easy side dish, vegetarian comfort food.
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Recipe Information
Ingredients
- 4 cups Broccoli florets
- 1.5 cups Shredded sharp cheddar cheese
- 1.5 cups Shredded mozzarella cheese
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1.5 cups Milk
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Onion powder
- 1 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 cups Panko breadcrumbs
- 0.25 cups Parmesan cheese
- 1 tablespoons Olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a medium-sized casserole dish with butter or cooking spray.
Bring a pot of lightly salted water to a boil. Add the broccoli florets and blanch them 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 1-2 minutes to create a roux.
Gradually add the milk while whisking constantly to avoid lumps. Cook the mixture, stirring, for 3-4 minutes until it thickens into a smooth sauce.
Stir in the garlic powder, onion powder, salt, and black pepper. Then add 1 cup of cheddar cheese and 1 cup of mozzarella cheese. Stir until melted and creamy.
Place the blanched broccoli into the prepared casserole dish. Pour the cheese sauce evenly over the broccoli, making sure it is evenly distributed.
Sprinkle the remaining cheddar and mozzarella cheese over the top of the casserole.
In a small bowl, mix the panko breadcrumbs, Parmesan cheese, and olive oil until the breadcrumbs are evenly coated. Sprinkle this mixture over the casserole to create a crispy topping.
Bake the casserole in the preheated oven for 20-25 minutes or until the top is golden brown and bubbly.
Allow the casserole to cool for 5 minutes before serving. Enjoy as a comforting side dish or vegetarian main!
Nutrition Facts
Calories |
2079 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.8 g | 186% | |
| Saturated Fat | 82.7 g | 414% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 419 mg | 140% | |
| Sodium | 5185 mg | 225% | |
| Total Carbohydrate | 81.3 g | 30% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 24.0 g | ||
| Protein | 123.6 g | 247% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 3300 mg | 254% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 625 mg | 13% | |
*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.
