Creamy Broccoli Casserole
A delightful comfort food combining tender broccoli florets and a rich cheesy sauce, topped with crispy panko. Perfect for family dinners and gatherings.
Ingredients
Main Ingredients
- 600 g broccoli florets Bright green and fresh.
- 60 g unsalted butter For the sauce.
- 4 cloves garlic, minced Aromatic and flavorful.
- 6 tbsp plain flour Thickening agent for the sauce.
- 2 cups milk, preferably warm Use full or low fat.
- 1.5 cups cheddar cheese, freshly grated Provides a gooey, melty texture.
- 1/2 cup grated parmesan cheese Nutty and salty flavor.
- Salt and pepper To taste.
- 1/2 cup panko breadcrumbs For crispy topping.
- 1/4 cup grated parmesan cheese For topping.
- 20 g unsalted butter, melted To achieve golden breadcrumbs.
Instructions
Preparation
- Preheat your oven to 180°C (350°F).
- In a bowl, mix the panko breadcrumbs with a pinch of salt and pepper. Set aside.
- In a large pot, melt the unsalted butter over medium heat. Add the minced garlic and sauté for 1 minute.
- Sprinkle in the flour and stir for 1 minute to make a roux.
- Gradually whisk in half the milk until smooth. Then add the remaining milk and warm chicken broth, whisking continuously.
- Cook the sauce for 4 to 5 minutes, whisking occasionally until it coats the back of a spoon.
- Turn off the heat and stir in both the cheddar and parmesan cheeses.
- Add the broccoli florets to the pot and stir well.
- Pour the mixture into a casserole dish, patting down evenly.
- Sprinkle the panko mixture evenly on top and cover with aluminum foil. Bake for 25 minutes.
- Remove the foil and bake for an additional 20 minutes until the topping is golden.
- Let the casserole rest for 5 minutes before serving.
Notes
For variations, use Gouda or Monterey Jack cheese. Add shredded chicken or cooked bacon for protein, or a pinch of red pepper flakes for spice. Store leftovers in an airtight container for up to three days.