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Broccoli Cheddar Casserole Recipe

American · Side dish · 45 min total

A creamy, cheesy broccoli casserole with a crunchy breadcrumb topping, perfect as a comforting side dish or a vegetarian main course.

Ingredients

• 4 cups broccoli florets (about 1 large head)
• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/2 cup panko breadcrumbs
• 1 tablespoon melted butter

Instructions

1. Preheat oven to 375°F (190°C). Grease a 2-quart baking dish.
2. Blanch broccoli in boiling salted water for 2 minutes, then drain and plunge into ice water. Drain well and set aside.
3. In a large saucepan, melt 2 tablespoons butter over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook 1 minute more.
4. Whisk in flour and cook for 1 minute, stirring constantly. Gradually whisk in milk and cream. Cook, stirring, until thickened, about 3-4 minutes.
5. Remove from heat and stir in cheddar cheese until melted. Season with salt, pepper, and paprika.
6. Fold in broccoli florets until coated. Transfer to prepared baking dish.
7. In a small bowl, mix panko breadcrumbs with melted butter. Sprinkle over casserole.
8. Bake for 20-25 minutes until bubbly and golden on top. Let rest 5 minutes before serving.

Tips

• For extra crunch, add 1/4 cup chopped toasted almonds to the breadcrumb topping.
• Leftovers can be refrigerated for up to 3 days; reheat in the oven or microwave.
• To make ahead, assemble casserole without topping, refrigerate, then add topping and bake just before serving.

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