Our Broccoli Casserole
Take comfort food to the next level with Our Broccoli Casserole, a creamy, cheesy, and utterly irresistible side dish that’s perfect for any occasion. Featuring tender, blanched broccoli florets bathed in a velvety cheese sauce made with sharp cheddar and cream cheese, this casserole delivers a delightful balance of rich flavor and wholesome ingredients. Topped with a golden, crispy layer of panko breadcrumbs and Parmesan cheese, it offers a satisfying crunch in every bite. Quick to prepare with a 20-minute prep time and 30-minute bake time, this easy broccoli casserole is an ideal addition to holiday spreads, potlucks, or weeknight dinners. Serve it alongside your favorite mains, and watch it disappear from the table!
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Recipe Information
Ingredients
- 5 cups fresh broccoli florets
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups cheddar cheese (shredded)
- 4 ounces cream cheese (softened)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 0.5 teaspoons ground black pepper
- 1 cup panko breadcrumbs
- 0.5 cup grated Parmesan cheese
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Bring a large pot of salted water to a boil. Blanch the broccoli florets by cooking them for 2-3 minutes, then drain and transfer to an ice bath to stop the cooking process. Drain again and set aside.
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes to form a roux.
Slowly whisk in the milk, making sure there are no lumps, and cook until the mixture thickens, about 3-4 minutes.
Reduce the heat to low and stir in the cheddar cheese, cream cheese, garlic powder, onion powder, salt, and pepper. Mix until the cheeses are fully melted and the sauce is smooth.
Combine the blanched broccoli and the cheese sauce in a large mixing bowl. Toss until the broccoli is evenly coated.
Transfer the broccoli and cheese mixture into the prepared baking dish, spreading it out in an even layer.
In a small bowl, combine the panko breadcrumbs, Parmesan cheese, and olive oil. Mix until the breadcrumbs are evenly coated.
Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
Remove from the oven and let it cool for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.9 g | 247% | |
| Saturated Fat | 112.7 g | 564% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 557 mg | 186% | |
| Sodium | 3764 mg | 164% | |
| Total Carbohydrate | 128.4 g | 47% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 38.7 g | ||
| Protein | 118.4 g | 237% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 3018 mg | 232% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2622 mg | 56% | |
*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.
