Broccoli California Style 1958
Transport your taste buds back to 1958 with this timeless recipe for Broccoli California Style, a comforting and cheesy classic that’s effortlessly elegant. Featuring tender, blanched broccoli smothered in a rich, velvety cheddar-Parmesan sauce, this dish is topped with a golden breadcrumb crust for the perfect crunch. With just 15 minutes of prep and a simple yet effective roux technique, this recipe combines vintage charm with modern satisfaction. Ideal as a side dish for holiday feasts or an elevated weeknight dinner, this crowd-pleaser brings together the wholesome freshness of broccoli with indulgent, cheesy decadence. Bake, serve, and watch it disappear! Perfectly suited for keywords like "classic broccoli casserole," "cheesy broccoli bake," and "vintage California recipes."
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Recipe Information
Ingredients
- 2 pounds broccoli
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups whole milk
- 1 cup sharp cheddar cheese, shredded
- 0.25 cup parmesan cheese, grated
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons paprika
- 0.5 cup panko breadcrumbs
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Trim broccoli into florets and blanch them in the boiling water for 2-3 minutes until bright green and slightly tender. Drain and set aside.
In a medium saucepan, melt 2 tablespoons of butter over medium heat. Stir in the flour, whisking constantly, and cook for 1-2 minutes until the mixture is smooth and slightly golden.
Slowly pour in the milk, continuing to whisk, and cook until the mixture thickens (about 3-4 minutes).
Remove the saucepan from heat and stir in the shredded cheddar cheese and grated Parmesan cheese until melted. Season with salt, black pepper, and paprika.
In a large casserole or baking dish, arrange the blanched broccoli evenly. Pour the cheese sauce over the top, ensuring all the broccoli is coated.
In a small bowl, mix the panko breadcrumbs with 1 tablespoon of melted butter and the olive oil. Sprinkle the breadcrumb mixture evenly over the broccoli and cheese.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and crisp.
Remove from the oven and let the dish rest for 5 minutes before serving.
Nutrition Facts
Calories |
1704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.0 g | 138% | |
| Saturated Fat | 58.4 g | 292% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 277 mg | 92% | |
| Sodium | 5170 mg | 225% | |
| Total Carbohydrate | 112.1 g | 41% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 32.6 g | ||
| Protein | 77.8 g | 156% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 1932 mg | 149% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 3579 mg | 76% | |
*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.
