Encrusted Broccoli Cheese Bake
Indulge in the ultimate comfort food with this Encrusted Broccoli Cheese Bake, a creamy, cheesy casserole that’s crowned with a golden, crispy breadcrumb topping. Featuring tender, blanched broccoli enveloped in a velvety cheddar and cream cheese sauce, this dish is elevated by aromatic hints of garlic and onion. The irresistible topping, made with Parmesan-dusted breadcrumbs and a drizzle of olive oil, adds the perfect crunch to every bite. With just 20 minutes of prep time, this satisfying side dish or vegetarian main is as easy to make as it is delicious. Serve it bubbling hot from the oven, optionally garnished with fresh parsley, for a crowd-pleasing recipe that’s sure to become a family favorite. Perfect for weeknight dinners, special gatherings, or holiday feasts, this broccoli casserole combines wholesome ingredients with bold, cheesy flavors. **Keywords**: broccoli cheese bake, cheesy broccoli casserole, creamy broccoli side dish, baked broccoli with breadcrumbs, easy casserole recipe.
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Recipe Information
Ingredients
- 500 grams broccoli florets
- 200 grams sharp cheddar cheese, shredded
- 120 grams cream cheese, softened
- 240 milliliters milk
- 30 grams all-purpose flour
- 30 grams unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 100 grams breadcrumbs
- 50 grams Parmesan cheese, grated
- 15 milliliters olive oil
- 10 grams fresh parsley, chopped (optional)
Instructions
Preheat your oven to 190°C (375°F). Lightly grease a medium-sized casserole dish and set aside.
Bring a large pot of lightly salted water to a boil. Blanch the broccoli florets for 2-3 minutes, until they are bright green and slightly tender. Drain and rinse with cold water to stop the cooking process, then set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to form a roux.
Gradually whisk in the milk, ensuring there are no lumps. Cook for 3-4 minutes, stirring frequently, until the mixture thickens.
Stir in the cream cheese until fully melted and combined. Add the shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper. Mix well until the cheese is completely melted and the sauce is smooth.
Place the blanched broccoli florets evenly in the prepared casserole dish. Pour the cheese sauce over the top, spreading it evenly to coat all the broccoli.
In a small bowl, combine the breadcrumbs, Parmesan cheese, and olive oil. Mix well until the breadcrumbs are evenly coated with the oil.
Sprinkle the breadcrumb mixture evenly over the casserole, creating a crust.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the cheese sauce is bubbling.
Remove from the oven and let cool for 5 minutes before serving. Garnish with chopped parsley if desired.
Nutrition Facts
Calories |
2532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.3 g | 221% | |
| Saturated Fat | 99.6 g | 498% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 6745 mg | 293% | |
| Total Carbohydrate | 156.4 g | 57% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 29.6 g | ||
| Protein | 122.4 g | 245% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 2737 mg | 211% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 905 mg | 19% | |
*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.
