Only the Best Broccoli and Cheese Casserole Ever
Indulge in the ultimate comfort food with "Only the Best Broccoli and Cheese Casserole Ever," a creamy, cheesy masterpiece perfect for family dinners or special occasions. This recipe combines tender blanched broccoli florets with a luscious blend of sharp cheddar cheese, cream cheese, and sour cream, all elevated by a buttery homemade roux for rich, velvety flavor. Topped with a golden, crunchy layer of panko breadcrumbs, Parmesan, and melted cheddar, each bite achieves the perfect balance of creamy and crisp. Ready in under an hour and serving up to eight, this casserole is a comforting crowd-pleaser that makes enjoying your vegetables irresistibly delicious. Perfect for potlucks, holidays, or weeknight meals, this broccoli and cheese casserole is destined to become a family favorite!
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Recipe Information
Ingredients
- 6 cups fresh broccoli florets
- 2 cups sharp cheddar cheese, shredded
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 4 tablespoons unsalted butter, melted
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup panko breadcrumbs
- 1 cup Parmesan cheese, grated
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or nonstick spray and set it aside.
Bring a large pot of salted water to a boil. Add the broccoli florets and blanch for 2-3 minutes until they turn bright green and are slightly tender. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Drain again and pat dry with a clean kitchen towel.
In a large bowl, combine the softened cream cheese, sour cream, 1 1/2 cups of shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper. Mix until smooth and well combined.
In a small saucepan, melt 2 tablespoons of unsalted butter over low heat. Stir in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in the milk and cook until the mixture thickens, about 3-4 minutes. Remove from heat and fold into the cheese mixture until fully incorporated.
Add the blanched broccoli to the cheese mixture and gently toss to coat all the florets evenly. Transfer the mixture to the prepared baking dish, spreading it out in an even layer.
In a small bowl, mix the panko breadcrumbs, grated Parmesan cheese, and the remaining 2 tablespoons of melted butter. Sprinkle this mixture evenly over the top of the casserole.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the breadcrumb topping for an extra cheesy layer.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the topping is golden brown.
Remove from the oven and let it cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 858 mg | 37% | |
| Total Carbohydrate | 25.2 g | 9% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 7.0 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 470 mg | 36% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 420 mg | 9% | |
*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.
