Baked Broccoli Cheese Casserole Side Dish
Fresh broccoli florets get steamed just until tender, then covered in a homemade cheddar and American cheese sauce flavored with shallot and garlic, no canned soup or rice involved. A crisp panko topping goes on before it bakes, and the whole side comes together in about 35 minutes. This one stays a simple broccoli and cheese side, not a rice casserole, so it's easy to serve alongside a full plate.
Ingredients
- ¾ cups panko breadcrumbs
- ½ cup parmesan cheese
- 6 tablespoons butter (melted (divided))
- 2 heads broccoli florets (about 8 cups) (cut into bite size florets)
- 1 shallot (about ¼ cup) (chopped fine)
- 2 garlic (minced)
- 3 tablespoons flour
- 3 cups half-and-half
- 2 cups sharp cheddar cheese (8 ounces)
- 1 cup American Cheese (4 ounces)
- 2 teaspoons hot sauce
- 1 teaspoon dry mustard
Instructions
- Preheat the oven to 400º.
- Place cut broccoli in a microwave safe bowl with ¼ teaspoon of salt. Cover with plastic wrap and microwave for 8 minutes, until it is tender but not mushy. Drain and pour into a 9 x 13 baking dish.
- Melt 3 tablespoons of butter in a saucepan and add shallots and garlic cooking over medium heat until softened about 2 minutes. Add flour and whisk cooking for a minute. Slowly whisk in half-and-half and then turn to high and bring to a boil. Remove from the heat, it will be only slightly thickened. Add cheddar and American cheese, hot sauce, mustard, 11/2 teaspoons salt and ½ teaspoon pepper and whisk until the cheese has melted and it is smooth.
- In a small bowl combine panko, 3 tablespoons melted butter and parmesan.
- Pour the cheese sauce over the broccoli and stir to combine. Cover with panko mixture.
- Bake uncovered for 15 minutes until the cheese is bubbly around the edges and the top is golden brown. Let cool for about 10 minutes before serving.
Video
Barbara's Notes + Tips
- Don't swap out the American cheese, it's what keeps this sauce smooth instead of grainy.
- It's done when the edges are bubbling and the top is golden, about 15 minutes.
- Store covered in the fridge for 3 to 5 days, or freeze and reheat in the oven.
- Making this ahead? Skip the panko until right before baking so it stays crisp.
Nutrition
Calories: 324kcal | Carbohydrates: 15g | Protein: 14g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 72mg | Sodium: 532mg | Potassium: 451mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1352IU | Vitamin C: 92mg | Calcium: 428mg | Iron: 1mg
