Ruths Holiday Broccoli Cheese Casserole No Rice
Elevate your holiday table with Ruth's Holiday Broccoli Cheese Casserole (No Rice), a creamy, cheesy delight that's sure to steal the spotlight! Made with fresh, tender-crisp broccoli florets, this rich casserole combines a velvety sauce of sharp cheddar, Parmesan, and cream cheese for unbeatable flavor. The dish is topped with golden, buttery panko breadcrumbs for a satisfying crunch in every bite. Unlike traditional versions, this casserole skips the rice, keeping the focus on the vibrant broccoli and cheesy goodness. Perfect as a side dish for festive gatherings or family dinners, it’s a guaranteed crowd-pleaser that’s easy to prep and bake in under an hour. Enjoy the ultimate comfort food with a luxurious twist this holiday season!
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Recipe Information
Ingredients
- 6 cups Fresh broccoli florets
- 3 tablespoons Butter
- 1 cup Yellow onion, finely chopped
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 2 cups Shredded sharp cheddar cheese
- 1 cup Grated Parmesan cheese
- 4 ounces Cream cheese, softened
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 1 cup Panko breadcrumbs
- 2 tablespoons Butter, melted (for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch casserole dish.
Fill a large pot with water and bring it to a boil. Add the broccoli florets and blanch for 3-4 minutes until they turn bright green and tender-crisp. Immediately transfer to an ice water bath to stop the cooking process, then drain and set aside.
In a medium saucepan, melt 3 tablespoons of butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
Sprinkle the flour over the cooked onions and stir to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually whisk in the milk, stirring constantly to create a smooth sauce. Continue to cook and stir until the sauce thickens, about 5 minutes.
Reduce the heat to low and stir in the shredded cheddar cheese, Parmesan cheese, cream cheese, salt, black pepper, and garlic powder. Mix until the cheese is melted and the sauce is smooth and creamy.
Place the blanched broccoli florets in the prepared casserole dish, spreading them out evenly.
Pour the cheese sauce over the broccoli, ensuring all the florets are coated.
In a small bowl, combine the panko breadcrumbs with 2 tablespoons of melted butter. Stir until the crumbs are evenly coated.
Sprinkle the buttered breadcrumbs evenly over the casserole.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbling and the topping is golden brown.
Remove from the oven and let it cool slightly for 5 minutes before serving.
Nutrition Facts
Calories |
2955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.7 g | 274% | |
| Saturated Fat | 131.9 g | 660% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 668 mg | 223% | |
| Sodium | 6476 mg | 282% | |
| Total Carbohydrate | 144.8 g | 53% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 46.8 g | ||
| Protein | 138.7 g | 277% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 3539 mg | 272% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2845 mg | 61% | |
*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.
