Broccoli and Cheese Casserole
A creamy, cheesy broccoli casserole perfect for a comforting side dish.
15 mins
Prep Time
30 mins
Cook Time
6
Servings
Ingredients
- 4 cups fresh broccoli florets
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 cup milk
- 1/2 cup sour cream
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup breadcrumbs
- 2 tablespoons melted butter
Nutrition Facts
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Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Blanch the broccoli: Bring a pot of salted water to a boil. Add the broccoli florets and cook for 2-3 minutes until bright green. Drain and set aside.
Make the cheese sauce: In a saucepan, melt 1/4 cup butter over medium heat. Whisk in the flour and cook for 1-2 minutes until golden. Gradually whisk in the milk until smooth.
Season the sauce: Stir in garlic powder, onion powder, salt, and black pepper. Cook until the sauce thickens, about 3-4 minutes. Remove from heat and stir in sour cream, cheddar cheese, and Parmesan cheese until melted.
Combine broccoli and sauce: Add the blanched broccoli to the cheese sauce and mix well. Transfer the mixture to the prepared baking dish.
Add the topping: In a small bowl, mix breadcrumbs with 2 tablespoons melted butter. Sprinkle evenly over the broccoli mixture.
Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and bubbly.
Serve: Let the casserole cool for 5 minutes before serving.
Chef's Tips
- Fresh vs. Frozen: Fresh broccoli works best, but you can use frozen broccoli if thawed and drained well.
- Cheese Options: Try using a mix of cheeses like Gruyère or Monterey Jack for extra flavor.
- Crispy Topping: For extra crunch, toast the breadcrumbs in a pan before sprinkling on top.
- Make Ahead: Assemble the casserole a day ahead and refrigerate. Bake just before serving.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
