For the best Broccoli Cheese Casserole, start with fresh broccoli and add a creamy cheese sauce that's made from scratch. Top it off with buttery panko and It will be come a holiday tradition that you'll want to make all year long.
Course: Side Dish
Prep Time: 20minutes
Cook Time: 15minutes
2heads broccoli florets (about 8 cups)(cut into bite size florets)
1shallot (about ¼ cup)(chopped fine)
2cupssharp cheddar cheese(8 ounces)
1cupAmerican Cheese(4 ounces)
Preheat 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 heat, it will be only slightly thickened. Add cheddar and Amerrican 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 cheese sauce over 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.
Barbara's Notes + Tips
You can increase the amount of broccoli
If making ahead, wait to add panko topping and refrigerate. Let it warm to room temperature, add panko right before placing it in the oven.
Don't substitute the American cheese, you need this for the creamy texture.