Description
This Creamy Broccoli Casserole is a comforting and cheesy baked dish that combines tender broccoli florets with a rich garlic cheese sauce, topped with a crispy panko and parmesan breadcrumb crust. Perfect as a main or a side, it’s an easy-to-make recipe that’s ideal for family dinners or holiday gatherings.
Ingredients
Scale
Vegetables
- 600g / 1.2 lb broccoli florets, small to medium (from 2 large heads)
Sauce
- 60g / 4 tbsp unsalted butter
- 4 garlic cloves, minced
- 6 tbsp plain flour
- 2 cups milk, preferably warm (full or low fat)
- 1 1/2 cups chicken broth/stock, preferably warm
- 1.5 cups cheddar cheese, freshly grated
- 1/2 cup grated parmesan cheese
- Salt and pepper, to taste
Topping
- 1/2 cup panko breadcrumbs
- 1/4 cup grated parmesan cheese
- 20g / 1.5 tbsp unsalted butter, melted
- Pinch of salt and pepper
Instructions
- Preheat Oven. Preheat your oven to 180°C (350°F) to prepare for baking the casserole.
- Prepare Topping. In a bowl, combine the panko breadcrumbs, grated parmesan, melted butter, and a pinch of salt and pepper. Mix well and set aside to use later as a crunchy topping.
- Make the Roux. Melt butter in a large pot over medium heat. Add minced garlic and cook for 1 minute until fragrant but not browned.
- Add Flour. Stir in the plain flour and cook for 1 minute while stirring constantly to form a roux and eliminate the raw flour taste.
- Incorporate Liquid. Slowly pour in half of the warm milk while whisking continuously to prevent lumps. Once smooth, whisk in the remaining milk and then the chicken broth.
- Thicken Sauce. Cook the sauce for 4 to 5 minutes, whisking periodically—more frequently toward the end—until it thickens enough to coat the back of a wooden spoon, and the line made by your finger remains visible.
- Add Cheeses and Season. Remove from heat. Stir in the cheddar and parmesan cheeses until combined (some lumps are okay). Taste and adjust seasoning with salt and pepper as needed.
- Add Broccoli. Toss the broccoli florets into the cheese sauce and stir well to ensure all pieces are evenly coated.
- Assemble Casserole. Pour the broccoli and cheese mixture into a casserole dish, pressing down gently to fill evenly. Sprinkle the prepared breadcrumb topping evenly over the surface. Cover the dish tightly with foil.
- Bake Covered. Place the casserole in the preheated oven and bake for 25 minutes to allow flavors to meld and broccoli to soften.
- Bake Uncovered. Remove the foil and continue baking for another 20 minutes until the topping turns a deep golden brown and the broccoli is fully tender.
- Rest and Serve. Let the casserole stand for 5 minutes before serving to allow it to set and cool slightly for easier portioning.
Notes
- Note 1: Use small to medium broccoli florets from about 2 large heads to ensure even cooking and coating.
- Note 2: For best flavor, use freshly grated cheddar cheese rather than pre-shredded.
- To make this vegetarian, substitute the chicken broth with vegetable broth.
- Using warm milk and broth when making the sauce helps prevent lumps and speeds up thickening.
- The casserole can be made ahead and refrigerated before baking; adjust baking time accordingly.
