Crunchy Broccoli Casserole
Elevate your side dish game with this irresistible Crunchy Broccoli Casserole! Bursting with tender, flavorful broccoli florets coated in a rich, creamy cheddar cheese sauce, this recipe is crowned with a golden, buttery panko and Parmesan breadcrumb topping that brings just the right amount of crunch. Perfectly balanced with hints of garlic and black pepper, this casserole offers a delightful contrast of textures and flavors in every bite. Quick to prepare with just 15 minutes of prep time, it’s an ideal choice for weeknight dinners, holiday gatherings, or potlucks. This comfort-food classic serves six and is baked to perfection in under 30 minutes, making it a crowd-pleaser that’s as easy as it is delicious. Whether you're looking for a new favorite broccoli recipe or a crave-worthy casserole to share, this dish promises to deliver unforgettable flavor!
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Recipe Information
Ingredients
- 6 cups broccoli florets
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 1 cup panko breadcrumbs
- 0.5 cup grated Parmesan cheese
- 2 tablespoons olive oil
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish.
Bring a large pot of salted water to a boil and blanch the broccoli florets for 2-3 minutes until bright green and slightly tender. Drain and set aside.
In a medium saucepan over medium heat, melt 3 tablespoons of butter. Stir in the flour and cook for 1 minute to create a roux.
Gradually whisk in the milk, ensuring there are no lumps. Cook the mixture for 4-5 minutes, stirring constantly, until it thickens to a creamy consistency.
Stir in the shredded cheddar cheese, salt, black pepper, and garlic powder until the cheese is melted and the sauce is smooth. Remove from heat.
In a large mixing bowl, combine the blanched broccoli with the cheese sauce. Toss to coat evenly, then transfer the mixture to the prepared casserole dish.
In a small bowl, mix the panko breadcrumbs, grated Parmesan cheese, and olive oil until evenly combined.
Sprinkle the breadcrumb mixture evenly over the broccoli and cheese layer.
Melt the remaining 1 tablespoon of butter and drizzle it over the breadcrumb topping for extra richness.
Bake the casserole in the preheated oven for 25-30 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
Let the casserole cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.1 g | 219% | |
| Saturated Fat | 92.4 g | 462% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 458 mg | 153% | |
| Sodium | 5476 mg | 238% | |
| Total Carbohydrate | 115.7 g | 42% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 34.2 g | ||
| Protein | 118.3 g | 237% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 2962 mg | 228% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 826 mg | 18% | |
*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.
