Description
This creamy broccoli casserole is a rich and comforting dish featuring tender broccoli florets smothered in a cheesy garlic sauce, topped with a crispy parmesan and panko breadcrumb crust. Baked to golden perfection, it’s perfect as a hearty side or a standalone vegetarian main course.
Ingredients
Scale
Main Ingredients
- 600g / 1.2 lb broccoli florets, small to medium (2 large heads)
- 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
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) to ensure it’s ready for baking the casserole later.
- Prepare Topping: In a bowl, combine panko breadcrumbs, grated parmesan cheese, melted butter, and a pinch of salt and pepper. Mix well and set aside; this will form the crispy topping.
- Create Cheese Sauce: Melt 60g unsalted butter in a large pot over medium heat. Add minced garlic and cook for 1 minute until fragrant. Stir in 6 tablespoons of plain flour and cook for another minute while stirring constantly to form a roux.
- Add Liquids: Gradually whisk in half of the warm milk slowly, ensuring it is fully incorporated. Then whisk in the remaining milk and 1.5 cups of warm chicken broth. Continue cooking and whisking for 4 to 5 minutes until the sauce thickens enough to coat the back of a wooden spoon.
- Finish Sauce: Turn off the heat and stir in the grated cheddar and parmesan cheeses. Mix well; the cheeses may not fully melt but will integrate into the sauce. Season with salt to taste.
- Combine Broccoli: Add the broccoli florets to the cheese sauce and stir gently, coating all pieces evenly.
- Assemble Casserole: Transfer the broccoli mixture into a casserole dish and spread evenly, gently patting down to fill the dish.
- Add Topping and Bake: Sprinkle the prepared breadcrumb topping evenly over the broccoli mixture. Cover the dish with foil and bake for 25 minutes.
- Brown the Topping: Remove the foil and continue baking for another 20 minutes until the topping is deeply golden and crispy, and the broccoli is tender.
- Rest and Serve: Let the casserole stand for 5 minutes after baking to settle before serving warm.
Notes
- For a vegetarian version, replace chicken broth with vegetable broth.
- Ensure milk and broth are warm before adding to avoid lumps in the sauce.
- You can substitute cheddar with mozzarella or a cheese of your choice for different flavor profiles.
- Broccoli florets should be small to medium for even cooking and best texture.
- Letting the casserole rest before serving helps the sauce thicken and enhances flavor melding.
Nutrition
- Serving Size: 1/4 of casserole
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 60mg
