Ultimate Broccoli Blue Cheese Casserole
Indulge in the rich and creamy flavors of the Ultimate Broccoli Blue Cheese Casserole—a standout side dish that’s anything but ordinary. This comforting casserole begins with perfectly blanched broccoli florets, nestled under a velvety cheese sauce made with tangy blue cheese and sharp cheddar. A crispy golden panko breadcrumb topping, lightly seasoned and toasted to perfection, adds the ideal contrast in texture. Infused with aromatic hints of garlic and onion powder, this easy yet impressive dish comes together in just 45 minutes, making it perfect for weeknight dinners or holiday feasts. Garnish with fresh parsley for a final touch of color and flavor. This broccoli casserole recipe is destined to be a crowd-pleaser at any table!
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Recipe Information
Ingredients
- 4 cups broccoli florets
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 6 ounces blue cheese, crumbled
- 1 cup sharp cheddar cheese, shredded
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoons black pepper
- 0.5 teaspoons salt
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Bring a large pot of salted water to a boil. Add the broccoli florets and blanch for 3 minutes. Drain and transfer immediately to a bowl of ice water to stop the cooking process. Once cooled, drain and set aside.
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute, stirring constantly, to form a roux.
Gradually whisk in the milk, ensuring there are no lumps. Continue to heat the mixture while stirring, until it thickens into a creamy sauce, about 4-5 minutes.
Reduce the heat to low and add the crumbled blue cheese and shredded cheddar cheese. Stir until melted and smooth.
Season the sauce with garlic powder, onion powder, black pepper, and salt. Remove the saucepan from heat.
Combine the blanched broccoli florets with the cheese sauce, ensuring all pieces are well-coated.
Pour the mixture into the prepared baking dish, spreading it out evenly.
In a small bowl, mix the panko breadcrumbs with olive oil until evenly coated. Sprinkle the breadcrumb mixture evenly over the casserole.
Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the casserole is bubbling.
Remove from the oven and let cool for 5 minutes before serving. Garnish with chopped parsley, if desired, for a fresh pop of flavor.
Nutrition Facts
Calories |
2628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.9 g | 226% | |
| Saturated Fat | 97.2 g | 486% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 5535 mg | 241% | |
| Total Carbohydrate | 162.4 g | 59% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 37.6 g | ||
| Protein | 109.1 g | 218% | |
| Vitamin D | 9.4 mcg | 47% | |
| Calcium | 2586 mg | 199% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1533 mg | 33% | |
*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.
