Broccoli Casserole with a Kick
Turn up the heat on your weeknight dinner with this creamy, cheesy Broccoli Casserole with a Kick! This bold twist on a classic comfort food pairs tender broccoli florets with a velvety cheese sauce made from sharp cheddar and cream cheese, elevated by a dash of hot sauce and smoked paprika for a subtle heat and smoky undertone. Finished with a golden, crunchy topping of panko breadcrumbs and Parmesan, this casserole is baked to bubbling perfection. Quick to prepare in under an hour and perfect for serving a crowd, it’s a vibrant side dish or vegetarian main that’s anything but boring. Ideal for adding flavor-packed excitement to your table, this recipe will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 5 cups broccoli florets
- 3 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 4 ounces cream cheese, softened
- 2 teaspoons hot sauce
- 1 teaspoon smoked paprika
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 1 cup panko breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish.
Bring a large pot of 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 large skillet, melt the unsalted butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Sprinkle the all-purpose flour over the cooked onions and stir until combined, forming a roux. Cook for 1 minute to eliminate the raw flour taste.
Slowly whisk in the whole milk, ensuring no lumps form. Continue whisking until the mixture thickens, about 2-3 minutes.
Reduce the heat to low and stir in the shredded cheddar cheese, cream cheese, hot sauce, smoked paprika, black pepper, and salt. Mix until smooth and creamy.
Add the broccoli florets to the cheese sauce and gently fold to coat evenly. Transfer the mixture to the prepared casserole dish.
In a small bowl, combine the panko breadcrumbs, grated Parmesan cheese, and olive oil. Mix until the breadcrumbs are evenly coated.
Sprinkle the breadcrumb mixture evenly over the top of the broccoli casserole.
Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the casserole is bubbly.
Remove from the oven and let it cool for a few minutes before serving. Enjoy your Broccoli Casserole with a Kick!
Nutrition Facts
Calories |
476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 19.1 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 821 mg | 36% | |
| Total Carbohydrate | 29.7 g | 11% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 7.6 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 508 mg | 39% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 237 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.
