Delicious Blue Cheese Broccoli Casserole
Indulge in the creamy, savory delight of this Delicious Blue Cheese Broccoli Casserole, the perfect dish to elevate any weeknight dinner or holiday spread. Packed with tender blanched broccoli florets enveloped in a rich and velvety cheese sauce made from crumbled blue cheese and sharp cheddar, this casserole offers a sophisticated twist on classic comfort food. A golden, crispy topping of panko breadcrumbs tossed with olive oil and fresh parsley adds a satisfying crunch to every bite. Quick to prepare and bake in just 45 minutes, this easy-to-make recipe combines the bold flavors of blue cheese, garlic, and onion for a dish that’s sure to impress. Serve this creamy broccoli casserole as a standout side dish or even a hearty vegetarian main course that your family and guests will love.
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Recipe Information
Ingredients
- 4 cups broccoli florets
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups whole milk
- 0.5 cup heavy cream
- 0.75 cup crumbled blue cheese
- 1 cup shredded sharp cheddar cheese
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup panko breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh parsley
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 2-quart casserole dish and set aside.
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 immediately and rinse with cold water to stop the cooking process. Set aside.
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually add the milk and cream to the roux, whisking continuously to eliminate lumps. Cook for 3-4 minutes until the mixture thickens.
Remove the saucepan from heat and stir in the blue cheese and shredded cheddar cheese until fully melted and smooth.
Season the cheese sauce with garlic powder, onion powder, salt, and black pepper. Taste and adjust seasoning as needed.
Arrange the blanched broccoli evenly in the prepared casserole dish. Pour the cheese sauce over the broccoli, ensuring it is well coated.
In a small bowl, toss the panko breadcrumbs with olive oil and chopped parsley. Sprinkle this mixture evenly over the casserole.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbling.
Let the casserole rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2074 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.9 g | 197% | |
| Saturated Fat | 87.3 g | 436% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 411 mg | 137% | |
| Sodium | 3772 mg | 164% | |
| Total Carbohydrate | 95.7 g | 35% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 29.0 g | ||
| Protein | 82.2 g | 164% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 1977 mg | 152% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1001 mg | 21% | |
*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.
