Cheesy Broccoli Bake

Introduction

Cheesy Broccoli Bake is the ultimate comfort food, combining tender broccoli florets with a rich, creamy cheese sauce, all baked to bubbly perfection. This dish is a crowd-pleasing side that pairs beautifully with almost any main course, from roasted chicken to grilled steak.

Whether you’re hosting a holiday dinner or looking for a delicious way to incorporate more veggies into your meals, this bake is sure to satisfy. The golden, cheesy topping makes it irresistibly indulgent, even for picky eaters!

Ingredients

For the Broccoli Base:

• 6 cups broccoli florets (fresh or frozen, thawed)
• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 3 garlic cloves, minced

For the Cheese Sauce:

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper
• 1/4 teaspoon smoked paprika (optional)
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese

For the Topping:

• 1/2 cup breadcrumbs (panko or regular)
• 2 tablespoons unsalted butter, melted
• 1/4 cup shredded cheddar cheese

Directions

1. Prepare the Broccoli:
   Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
   Bring a large pot of salted water to a boil. Add the broccoli florets and blanch for 2–3 minutes until bright green and slightly tender. Drain and set aside.
2. Cook the Aromatics:
   In a large skillet, melt 2 tablespoons of butter over medium heat. Add the onion and cook for 2–3 minutes until softened. Stir in the garlic and cook for another minute until fragrant. Remove from heat.
3. Make the Cheese Sauce:
   In the same skillet, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly, to create a roux. Gradually whisk in the milk and heavy cream until smooth.
   Cook for 2–3 minutes until the sauce thickens. Stir in Dijon mustard, salt, black pepper, and smoked paprika (if using). Remove from heat and mix in the shredded cheddar and Parmesan cheeses until melted and smooth.
4. Combine and Assemble:
   Add the blanched broccoli and cooked onion mixture to the cheese sauce, stirring to coat evenly. Transfer the mixture to the prepared baking dish.
5. Add the Topping:
   In a small bowl, combine the breadcrumbs and melted butter. Sprinkle the breadcrumb mixture evenly over the top of the casserole, followed by the additional shredded cheddar cheese.
6. Bake:
   Bake in the preheated oven for 20–25 minutes, or until the top is golden brown and bubbly.
7. Serve:
   Let cool for 5 minutes before serving. Garnish with fresh parsley, if desired.

Servings and Timing

• Servings: 6
• Prep Time: 10 minutes
• Cooking Time: 25 minutes
• Total Time: 35 minutes
• Calories: 280 kcal per serving

Variations

• Add Protein: Mix in cooked, shredded chicken or crispy bacon for a heartier dish.
• Vegetable Medley: Add cauliflower, carrots, or zucchini for a colorful twist.
• Spicy Kick: Sprinkle red pepper flakes or add a dash of hot sauce to the cheese sauce for a spicy flavor.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a 350°F (175°C) oven for 10-15 minutes or in the microwave until warmed through.

5 FAQs

Can I use frozen broccoli?
Yes, but make sure to thaw and drain it well before using to avoid excess moisture.

Can I make this dish gluten-free?
Absolutely! Use gluten-free flour for the roux and gluten-free breadcrumbs for the topping.

What’s the best cheese to use?
Sharp cheddar works best for flavor, but you can also mix in Gruyère, Monterey Jack, or your favorite melting cheese.

Can I prepare this ahead of time?
Yes, assemble the bake (without the topping) up to a day in advance. Add the topping just before baking.

What can I serve this with?
This dish pairs wonderfully with roasted meats, baked fish, or even as a vegetarian main with a side of crusty bread.

Conclusion

Cheesy Broccoli Bake is a versatile, comforting dish that’s easy to prepare and impossible to resist. With its creamy cheese sauce, tender broccoli, and crunchy topping, it’s a side that will shine at any meal. Perfect for holidays or weeknight dinners, this bake is sure to become a family favorite. Enjoy!

Cheesy Broccoli Bake

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Category Side Dish

Cuisine American

Servings 6 servings

Calories 280 kcal

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Description

This Cheesy Broccoli Bake is the ultimate comfort food! Packed with tender broccoli florets, a creamy cheese sauce, and a golden breadcrumb topping, this dish is perfect as a side or a main course. It’s quick, easy, and loaded with flavor—making it a family favorite for weeknight dinners or holiday spreads.

Ingredients

  

For the Broccoli Base:

• 6 cups broccoli florets fresh or frozen, thawed
• 2 tablespoons unsalted butter
• 1 small onion finely chopped
• 3 garlic cloves minced

For the Cheese Sauce:

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt or to taste
• 1/4 teaspoon black pepper
• 1/4 teaspoon smoked paprika optional
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese

For the Topping:

• 1/2 cup breadcrumbs panko or regular
• 2 tablespoons unsalted butter melted
• 1/4 cup shredded cheddar cheese

Instructions

 

Prepare the Broccoli:

1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
2. Bring a large pot of salted water to a boil. Add the broccoli florets and blanch for 2–3 minutes until bright green and slightly tender. Drain and set aside.

Cook the Aromatics:

1. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the onion and cook for 2–3 minutes until softened. Stir in the garlic and cook for another minute until fragrant. Remove from heat.

Make the Cheese Sauce:

1. In the same skillet, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly, to create a roux. Gradually whisk in the milk and heavy cream until smooth.
2. Cook for 2–3 minutes until the sauce thickens. Stir in Dijon mustard, salt, black pepper, and smoked paprika (if using). Remove from heat and mix in the shredded cheddar and Parmesan cheeses until melted and smooth.

Combine and Assemble:

1. Add the blanched broccoli and cooked onion mixture to the cheese sauce, stirring to coat evenly. Transfer the mixture to the prepared baking dish.

Add the Topping:

1. In a small bowl, combine the breadcrumbs and melted butter. Sprinkle the breadcrumb mixture evenly over the top of the casserole, followed by the additional shredded cheddar cheese.

Bake:

1. Bake in the preheated oven for 20–25 minutes, or until the top is golden brown and bubbly.

Serve:

1. Let cool for 5 minutes before serving. Garnish with fresh parsley, if desired.

Notes

Nutrition Information (per serving):

• Calories: 280
• Fat: 20g
• Carbohydrates: 12g
• Protein: 12g

Additional Notes:

• For extra flavor, add cooked bacon bits to the cheese sauce or sprinkle them on top before baking.
• Use gluten-free breadcrumbs and flour for a gluten-free version.
• This dish pairs wonderfully with roasted chicken or grilled steak!