Gorgonzola Broccoli Casserole
Creamy, cheesy, and irresistibly comforting, this Gorgonzola Broccoli Casserole is the perfect dish to elevate any dinner table. Featuring tender, blanched broccoli florets enveloped in a luscious sauce made with Gorgonzola, cream cheese, and heavy cream, this casserole strikes the perfect balance between indulgence and wholesome goodness. A crunchy topping of panko breadcrumbs, parmesan, and golden, bubbly mozzarella adds a delightful textural contrast. Quick and easy to prepare in just under an hour, this family-friendly recipe is ideal as a flavorful side dish or a hearty vegetarian main. Whether you're planning a holiday feast or a weeknight dinner, this casserole promises to impress with its bold flavors and comforting appeal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups Broccoli florets
- 1 cup Gorgonzola cheese, crumbled
- 1.5 cups Shredded mozzarella cheese
- 4 ounces Cream cheese, softened
- 1 cup Heavy cream
- 2 tablespoons Unsalted butter
- 2 cloves Garlic, minced
- 1 small Onion, finely diced
- 1 cup Panko breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon 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. Add the broccoli florets and blanch for 2-3 minutes until bright green and slightly tender. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the onion and garlic, sautéing for 2-3 minutes until softened and fragrant.
Reduce the heat to low and stir in the cream cheese until melted and smooth. Gradually add the heavy cream, whisking until a creamy sauce forms.
Stir in the Gorgonzola cheese and 1 cup of shredded mozzarella, mixing until both cheeses are fully melted and incorporated. Season with salt and black pepper.
Add the blanched broccoli to the cheese sauce and stir to coat evenly. Transfer the mixture to the prepared casserole dish, spreading it into an even layer.
In a small bowl, combine the panko breadcrumbs, Parmesan cheese, and olive oil. Sprinkle this mixture evenly over the top of the casserole.
Sprinkle the remaining 0.5 cup of shredded mozzarella over the breadcrumbs for an extra cheesy topping.
Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
Let the casserole rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
3412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 276.2 g | 354% | |
| Saturated Fat | 160.0 g | 800% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 802 mg | 267% | |
| Sodium | 7116 mg | 309% | |
| Total Carbohydrate | 86.4 g | 31% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 14.9 g | ||
| Protein | 138.4 g | 277% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 3271 mg | 252% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 509 mg | 11% | |
*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.
