Broccoli Casserole
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!
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.
Nutrition
Serving: 8Calories: 321kcalCarbohydrates: 19gProtein: 14gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 55mgSodium: 362mgPotassium: 489mgFiber: 3gSugar: 5gVitamin A: 1293IUVitamin C: 102mgCalcium: 369mgIron: 1mg