Creamy Broccoli Casserole
Fresh broccoli baked in a cheddar and Parmesan sauce with a crisp panko topping.
Equipment
- 9x13 inch baking dish
- Large pot
- Whisk
- Box grater
Ingredients
Main Ingredients
- 1 ¼ lb broccoli florets from about 2 large heads
- 4 tbsp unsalted butter for the sauce
- 4 cloves garlic minced
- 6 tbsp all purpose flour
- 2 cup milk warm if possible
- 1 ½ cup low sodium chicken broth warm if possible
- 1 ½ cup freshly grated cheddar
- ½ cup grated Parmesan for the sauce
- ¼ tsp kosher salt
- ¼ tsp black pepper
- ½ cup panko breadcrumbs for the topping
- ¼ cup grated Parmesan for the topping
- 1 ½ tbsp unsalted butter melted, for the topping
Instructions
Cooking
- Topping. Heat the oven to 350 degrees F and mix the panko, 1/4 cup Parmesan, and melted butter.
- Sauce base. Cook the garlic in 4 tbsp butter for 1 minute, then stir in the flour for 1 minute.
- Liquids. Whisk in the milk and broth and simmer 4 to 5 minutes until thick.
- Cheese. Off the heat, stir in the cheddar and 1/2 cup Parmesan, then season.
- Assemble. Fold in the broccoli and spread in a 9x13 dish. Add the topping and cover with foil.
- Bake. Bake covered 25 minutes, uncover, and bake 20 minutes more until golden. Rest 5 minutes.
Notes
Substitutions: Use Colby or Swiss for part of the cheddar, or vegetable broth for chicken broth.
Tips: Warm the milk and broth and grate the cheese yourself for the smoothest sauce.
Storage: Refrigerate up to 3 days. Do not freeze. Reheat to 165 degrees F.