Description
A comforting and cheesy broccoli casserole featuring tender broccoli florets baked in a creamy sharp cheddar sauce, topped with golden toasted panko breadcrumbs for a delightful crunch. This classic side dish is perfect for family dinners and holidays.
Ingredients
Scale
Broccoli
- 2 pounds broccoli
- Kosher or sea salt, to taste
Breadcrumb Topping
- 3 tablespoons unsalted butter, divided, plus more for greasing the dish
- 1/2 cup panko breadcrumbs
Cheese Sauce
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 2 cups (8 ounces) shredded sharp cheddar cheese, divided
- Freshly ground black pepper, to taste
Instructions
- Cook the broccoli: Cut broccoli heads into florets (about 10 cups), trim and peel stems, then slice into coins. Boil salted water in a medium-large pot, add broccoli stems and cook 3 minutes until slightly tender. Add florets and cook 3-4 minutes until bright green and fork-tender. Drain and immediately cool with ice water to stop cooking. Drain again on a tea towel-lined sheet pan.
- Preheat oven and prepare dish: Preheat the oven to 400°F. Butter a 9×13-inch glass casserole dish thoroughly.
- Toast the breadcrumbs: In the same pot over medium heat, melt 1 tablespoon butter until foaming. Add panko breadcrumbs and stir frequently until golden brown, about 2 to 3 minutes. Transfer to bowl and wipe out the pot.
- Make the cheese sauce: Melt remaining 2 tablespoons butter in the pot over medium-low heat. Add flour and whisk to form a smooth roux; cook 1 minute until fragrant and golden. Gradually whisk in milk and bring to a simmer, whisking to prevent lumps. Stir continuously until thickened and coats the back of a spoon (2-3 minutes). Remove from heat and stir in 1 cup shredded sharp cheddar until smooth.
- Assemble the casserole: Spread drained broccoli evenly in the buttered casserole dish. Season generously with salt and freshly ground black pepper. Pour the cheese sauce over the broccoli, then top with remaining 1 cup shredded cheddar cheese. Evenly scatter the toasted breadcrumbs over the cheese.
- Bake: Place casserole in preheated oven and bake for about 20 minutes until cheese is melted and the top is golden brown. Allow to rest for 5 to 10 minutes before serving.
- Storage: Let leftovers cool completely before refrigerating in a sealed container. They will keep well for 2 to 3 days.
Notes
- Use fresh broccoli for best texture and flavor.
- Cooling broccoli in ice water helps keep it bright green and prevents overcooking.
- Sharp cheddar cheese provides a bold flavor, but feel free to substitute with other cheeses like gouda or gruyere.
- To make ahead, prepare through assembly and refrigerate, then bake just before serving.
- For a gluten-free version, substitute panko breadcrumbs and flour with gluten-free alternatives.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 45mg
