Print

Sunday Cheesy Broccoli Casserole

Golden brown cheesy broccoli casserole with a crispy panko Parmesan topping.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A foolproof, comforting casserole with a creamy cheese sauce and crisp panko topping. The key is blanching the broccoli and baking it hot for perfect texture. It’s an ideal side dish for family dinners or holiday gatherings.

Ingredients

Scale
  • 2 large heads fresh broccoli, cut into florets (about 6-7 cups)
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk, warmed slightly
  • 1 cup chicken or vegetable broth
  • 1 cup heavy cream or half-and-half
  • 2 1/2 cups shredded sharp cheddar cheese, divided
  • 1 cup shredded Gruyère or Monterey Jack cheese
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper to taste
  • 1 cup panko breadcrumbs
  • 2 tablespoons melted butter
  • 2 tablespoons grated Parmesan cheese

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
  2. Bring a large pot of salted water to a boil. Add broccoli florets and cook for 2-3 minutes until bright green. Drain and immediately plunge into ice water. Drain well and set aside.
  3. In a large saucepan, melt 3 tablespoons butter over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook 1 minute more.
  4. Sprinkle flour over onions and cook, stirring constantly, for 2 minutes to make a roux.
  5. Slowly whisk in warm milk, then broth and cream. Bring to a gentle simmer, stirring frequently, until thickened (5-7 minutes). Remove from heat.
  6. Stir in Dijon mustard, smoked paprika, nutmeg, salt, and pepper. Add 2 cups cheddar and all Gruyère cheese. Stir until melted and smooth.
  7. Gently fold blanched broccoli into cheese sauce until coated. Pour mixture into prepared baking dish.
  8. In a small bowl, mix panko breadcrumbs with 2 tablespoons melted butter and Parmesan cheese.
  9. Sprinkle remaining 1/2 cup cheddar over casserole, then top evenly with panko mixture.
  10. Bake for 25-30 minutes until topping is golden and sauce is bubbling. Let rest 10 minutes before serving.

Notes

For a gluten-free version, use gluten-free flour and panko. Shred cheese from a block for a smoother sauce. Assemble ahead and refrigerate overnight; add topping before baking. Letting it rest after baking ensures the sauce sets properly.

Nutrition

Find it online: https://harmonymeal.com/sunday-cheesy-broccoli-casserole/