The Best Broccoli Cheese Casserole Recipe
This classic broccoli cheese casserole features tender broccoli florets and stems baked in a creamy cheddar cheese sauce, topped with crispy panko breadcrumbs. It's a comforting and flavorful dish perfect for any meal.
Equipment
- Pot
- Peeler
- sheet pan
- Tea towel
- Oven
- Casserole dish
- Bowl
- whisk
- Wooden spoon or rubber spatula
Ingredients
Main Ingredients
- 2 pounds broccoli
- salt to taste
- 3 tablespoons unsalted butter divided, plus more for greasing the dish
- 1/2 cup panko breadcrumbs
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 2 cups shredded sharp cheddar cheese 8 ounces, divided
- black pepper to taste
Instructions
Instructions
- Prepare broccoli by cutting florets and slicing stems into coins.
- Boil salted water and cook broccoli stems for 3 minutes, then add florets and cook for 3-4 minutes until tender-crisp.
- Drain cooked broccoli, rinse with cold water to stop cooking, and let it drain on a towel.
- Preheat oven to 400°F (200°C).
- Butter a 9x13-inch glass casserole dish.
- In the same pot, melt 1 tablespoon of butter, then toast panko breadcrumbs until golden brown. Transfer to a bowl and set aside.
- Make the sauce by melting 2 tablespoons of butter, adding flour to form a roux, and cooking for 1 minute until nutty.
- Slowly whisk in milk, bring to a simmer, then cook for 2-3 minutes until thickened. Remove from heat and stir in 1 cup of shredded cheddar cheese until smooth.
- Assemble by layering drained broccoli in the dish, seasoning, then drizzling with cheese sauce, scattering remaining cheese, and topping with toasted breadcrumbs.
- Bake for about 20 minutes until golden and bubbly, then let rest for 5-10 minutes before serving.
- Cool leftovers completely and store in an airtight container in the fridge for 2-3 days.
Notes
This casserole is a delicious and comforting side dish or light main. Leftovers can be stored in the refrigerator for 2-3 days.