Spaghetti Broccoli and Cheese Casserole
Indulge in the ultimate comfort food with this Spaghetti Broccoli and Cheese Casserole, a creamy, cheesy, and irresistibly golden-baked dish perfect for weeknight dinners or family gatherings. Packed with tender spaghetti, fresh broccoli florets, and a rich homemade cheese sauce featuring sharp cheddar and Parmesan, this casserole offers the perfect balance of flavors and textures. A crisp topping of Italian breadcrumbs adds a delightful crunch, while simple pantry staples like garlic powder, onion powder, and broth elevate the flavor profile. Ready in under an hour, this recipe is easy to make and serves six hungry diners. Garnish with fresh parsley for a pop of color and freshness, and enjoy this satisfying, kid-friendly meal that's sure to become a household favorite! Keywords: spaghetti casserole, broccoli and cheese casserole, comfort food recipe, cheesy pasta bake, family dinner recipe.
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Recipe Information
Ingredients
- 12 ounces spaghetti
- 4 cups broccoli florets
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup chicken or vegetable broth
- 2 cups sharp cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon olive oil
- 0.5 cup Italian breadcrumbs
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish with olive oil or non-stick spray.
Cook the spaghetti in a large pot of salted boiling water for 2 minutes less than the package instructions indicate. Reserve 1 cup of pasta water before draining.
In the last 4 minutes of cooking the spaghetti, add the broccoli florets to the boiling water to blanch them. Drain spaghetti and broccoli together and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes until lightly golden to make a roux.
Gradually whisk in the milk and broth, stirring constantly, until the mixture is smooth and begins to thicken (about 3-4 minutes).
Reduce the heat to low and stir in the cheddar cheese and 3/4 cup of Parmesan cheese. Mix until the cheese is fully melted and the sauce is creamy.
Season the cheese sauce with garlic powder, onion powder, salt, and pepper. Taste and adjust seasoning if needed.
Add the cooked spaghetti and broccoli to the cheese sauce. Toss everything together to coat evenly. If the mixture seems too thick, add a splash of reserved pasta water to loosen it.
Transfer the mixture to the prepared casserole dish and spread it out evenly.
In a small bowl, combine the Italian breadcrumbs, the remaining 1/4 cup of Parmesan cheese, and 1 teaspoon of olive oil. Mix well and sprinkle the breadcrumb mixture over the top of the casserole.
Bake uncovered for 20-25 minutes, or until the top is golden brown and bubbly.
Remove from the oven and let the casserole cool for 5 minutes before serving. Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.3 g | 34% | |
| Saturated Fat | 16.3 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 1062 mg | 46% | |
| Total Carbohydrate | 36.3 g | 13% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 6.0 g | ||
| Protein | 24.7 g | 49% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 557 mg | 43% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 221 mg | 5% | |
*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.
