Description
A comforting and cheesy broccoli casserole featuring fresh broccoli florets smothered in a rich cheddar cheese sauce, topped with a crispy buttered breadcrumb crust, and baked to golden perfection. This easy recipe is perfect as a side dish or a vegetarian main.
Ingredients
Scale
Broccoli
- 500 grams fresh broccoli florets (about 4 cups)
Cheese Sauce
- 250 grams sharp cheddar cheese, shredded (about 2 cups)
- 240 ml heavy cream (1 cup)
- 2 cloves garlic, minced
- 30 grams butter (2 tablespoons)
- Salt, to taste
- Black pepper, to taste
Topping
- 100 grams breadcrumbs (about 1 cup)
- Butter, melted (quantity integrated from butter used for sautéing assumed additional 2 tablespoons for topping)
Instructions
- Prepare the broccoli: Wash the fresh broccoli florets thoroughly and cut them into bite-sized pieces to ensure even cooking.
- Cook the broccoli: Steam or blanch the broccoli in boiling water for 3-4 minutes until it turns bright green and becomes slightly tender, then drain well to remove excess water.
- Sauté garlic: In a medium saucepan, melt the butter over medium heat and sauté the minced garlic for about 1 minute until fragrant but not browned.
- Make the cheese sauce: Pour in the heavy cream and bring it to a gentle simmer. Gradually add the shredded cheddar cheese, stirring continuously until the cheese is fully melted and the sauce is smooth.
- Season the sauce: Add salt and black pepper to taste, adjusting as preferred for balanced flavor.
- Combine broccoli and cheese sauce: In a large mixing bowl, combine the steamed broccoli with the cheese sauce, tossing to ensure every floret is well coated.
- Prepare breadcrumb topping: Transfer the broccoli and cheese mixture to a baking dish. Mix the breadcrumbs with melted butter to create a topping that will crisp up beautifully when baked.
- Add the topping: Evenly sprinkle the buttered breadcrumb mixture over the broccoli and cheese in the baking dish.
- Bake: Place the dish in a preheated oven and bake for 20-25 minutes until the breadcrumbs turn golden brown and crispy, and the casserole is bubbly.
- Cool and serve: Allow the casserole to cool for a few minutes before serving to let the dish set slightly for best texture.
Notes
- For a lighter option, use half-and-half instead of heavy cream but expect a less rich sauce.
- Fresh broccoli is preferred for best texture; frozen broccoli can be used but cook time may need adjustment.
- To add extra flavor, sprinkle some grated Parmesan cheese over the breadcrumb topping before baking.
- Make sure to drain the broccoli well after blanching to avoid a watery casserole.
- This dish can be prepared ahead and refrigerated before baking; increase baking time slightly if baking straight from the fridge.
