Oven roasted broccoli is mixed with a creamy cheese sauce, sprinkled with cheddar cheese and panko breadcrumbs, and then baked to perfection to create this delicious Broccoli Casserole!
This recipe is healthier than traditional broccoli casserole recipes because it doesn't contain any canned soup or heavy cream.
It is a great source of fiber, vitamin A, calcium, and potassium, and just one serving contains more than 100% of your daily requirement for vitamin C!
Ingredients needed
Broccoli - You may use fresh or frozen broccoli florets for this recipe.
Olive Oil - is used to coat and crisp up the broccoli while it roasts.
Milk - I use 1% milk, but any type may be used.
Cheese - Both parmesan and sharp cheddar are used for some incredible flavor.
Butter & Flour - are used to make a roux and thicken the sauce.
Breadcrumbs - I use panko for a little crunch, but you could substitute your favorite bread or cracker crumbs.
Spices - Garlic powder, onion powder, and black pepper are used for this recipe. Want to turn up the heat? Add a pinch of cayenne or crushed red pepper.
How to Make Broccoli Casserole
First you will roast the broccoli. This really adds so much flavor to this dish! Coat the broccoli with olive oil and spread onto a baking sheet. Cook at 425 degrees for 20 minutes or until browned.
While the broccoli is roasting, the cream sauce can be prepared. Melt the butter in a medium saucepan. Stir in the flour to form a roux, and then gradually stir in the milk until the sauce thickens.
Stir in the spices, parmesan cheese, and half of the cheddar cheese. Remove from heat.
Place the broccoli into a 9x13 casserole dish. Pour in the cream sauce, and stir to combine.
Sprinkle on the remaining cheddar cheese and the panko breadcrumbs.
Bake at 350 degrees for 10 minutes, or until the cheese melts. I then like to broil for about 2 minutes to brown the top.
Cheesilicious!
This broccoli casserole can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
I love to serve this dish alongside my Chickpea Patties, but honestly it would be great alongside any type of protein!
Other cheesilicious recipes you are sure to love-
- Cheesy Cauliflower Bake
- Tomato Goat Cheese Bake
- Easy Caprese Flatbread Pizza
- Spinach, Tomato & Cheese Frittata
- Cranberry Pistachio Mini Cheeseballs
- Mini Lemon Cheesecakes with Blueberry Topping
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Broccoli Casserole
Ingredients
- 10 cups Broccoli Florets fresh or frozen
- 2 cups Milk
- 2 cups Sharp White Cheddar Cheese shredded
- ¼ cup Parmesan Cheese grated
- ¼ cup Butter
- ¼ cup Flour
- ¼ cup Panko Breadcrumbs
- 2 Tablespoons Olive Oil
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ¼ teaspoon Black Pepper
Instructions
- Preheat oven to 425 degrees.
- Coat the broccoli with olive oil and spread onto a baking sheet. Roast for 20 minutes or until browned.
- While the broccoli is roasting, the cream sauce can be prepared. Melt the butter in a medium sauce pan.
- Stir in the flour to form a roux, and then gradually stir in the milk until the sauce thickens.
- Stir in the spices, parmesan cheese, and half of the cheddar cheese. Remove from the heat.
- Place the broccoli into a 9x13 casserole dish. Pour in the cream sauce, and stir to combine.
- Sprinkle on the remaining cheddar cheese and the panko breadcrumbs.
- Bake at 350 degrees for 10 minutes, or until the cheese melts. I then like to broil for about 2 minutes to brown the top.
Notes
- Fresh or frozen broccoli may be used.
- I use 1% milk, but any type of milk may be used.
- I prefer to shred a block of cheddar cheese vs. purchasing pre-shredded cheese, and I find it melts better and forms a smoother consistency.
- I use panko breadcrumbs for a little crunch, but you could substitute your favorite bread or cracker crumbs.
- Want to turn up the heat? Add a pinch of cayenne or crushed red pepper.
I noticed, while making this, that you did not say how much 1/2 & 1/2 to use. I guess I will wing it.
Hey, Toni! There is no 1/2 & 1/2 in this recipe, just 2 cups of milk. 🙂
Thank you so much for a way to jazz up broccoli and cauliflower without using a can of soup and a cup and a half of mayonnaise! Whipped this up pretty quickly, and it was a great side for chicken. I mixed it up half-and-half with cauliflower /broccoli and I did add the red pepper flake. It was delicious.