Broccoli Casserole with No Cream of Something Soups
Say goodbye to canned soups with this creamy, indulgent Broccoli Casserole made entirely from scratch! Featuring tender, blanched broccoli enveloped in a rich homemade cheddar cheese sauce, this comforting side dish skips the shortcuts without sacrificing ease or flavor. The casserole is crowned with a golden, crunchy topping of panko breadcrumbs, Parmesan, and a drizzle of olive oil for the perfect finishing touch. With wholesome, fresh ingredients and no "cream of something" soups, this recipe is a healthier, tastier alternative to classic casseroles. Ready in under an hour, it's an ideal accompaniment to any meal, from holiday feasts to weeknight dinners. Serve this crowd-pleasing dish hot and watch it disappear! Keywords: broccoli casserole no cream soups, homemade cheese sauce, healthy casserole recipe, easy side dish.
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Recipe Information
Ingredients
- 6 cups (chopped) Fresh broccoli
- 4 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 2 cups Sharp cheddar cheese (shredded)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Onion powder
- 1 cup Panko breadcrumbs
- 0.5 cups Grated Parmesan cheese
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Bring a large pot of water to a boil. Add the chopped broccoli and blanch for 2-3 minutes until tender-crisp. Drain and run under cold water to stop the cooking process. Set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux.
Slowly pour in the milk while whisking constantly to avoid lumps. Continue to cook and whisk for 3-4 minutes until the mixture thickens.
Stir in the shredded cheddar cheese, salt, pepper, garlic powder, and onion powder. Mix until the cheese is fully melted and the sauce is smooth.
In a large mixing bowl, combine the blanched broccoli and the cheese sauce. Mix well to coat the broccoli evenly.
Transfer the broccoli and cheese mixture to the prepared baking dish, spreading it out into an even layer.
In a small bowl, combine the panko breadcrumbs, grated Parmesan cheese, and olive oil. Stir until the breadcrumbs are evenly coated with the oil.
Sprinkle the breadcrumb 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 it cool for 5 minutes before serving.
Nutrition Facts
Calories |
431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 16.1 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 943 mg | 41% | |
| Total Carbohydrate | 29.5 g | 11% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 7.1 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 494 mg | 38% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 475 mg | 10% | |
*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.
