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Awesome Broccoli-Cheese Casserole

This incredibly creamy and cheesy casserole combines tender broccoli florets with a rich, savory cheese sauce, all baked to golden perfection. It's a comforting dish that's perfect as a main course or a hearty side.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Broccoli
  • 2 lbs fresh broccoli florets cut into bite-sized pieces
  • 1/2 tsp salt for blanching
For the Cheese Sauce
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk warmed
  • 1 tsp Dijon mustard
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 2 cups shredded sharp cheddar cheese divided
  • 1 cup shredded Gruyere cheese or Monterey Jack, divided
For the Topping
  • 1/2 cup panko breadcrumbs
  • 2 tbsp unsalted butter melted

Equipment

  • Large Pot
  • Colander
  • Large Mixing Bowl
  • Medium saucepan
  • Whisk
  • 9x13 inch baking dish

Method
 

Prepare the Broccoli
  1. Bring a large pot of salted water to a rolling boil. Add the broccoli florets and blanch for 2-3 minutes, until bright green and slightly tender-crisp. Drain immediately in a colander and plunge into an ice bath to stop cooking. Drain thoroughly again and pat dry with paper towels. Set aside.
Make the Cheese Sauce
  1. In a medium saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
  2. Gradually whisk in the warmed milk until smooth. Continue whisking and cook for 3-5 minutes, until the sauce thickens.
  3. Remove the saucepan from the heat. Stir in the Dijon mustard, garlic powder, black pepper, and salt.
  4. Add 1 ½ cups of sharp cheddar cheese and ½ cup of Gruyere cheese to the sauce, stirring until completely melted and smooth. Taste and adjust seasoning if needed.
Assemble the Casserole
  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. In a large mixing bowl, combine the blanched broccoli with the cheese sauce. Stir gently to ensure all broccoli is coated.
  3. Pour the broccoli-cheese mixture into the prepared baking dish, spreading evenly.
  4. Sprinkle the remaining ½ cup of sharp cheddar and ½ cup of Gruyere cheese evenly over the top of the casserole.
Prepare the Topping
  1. In a small bowl, combine the panko breadcrumbs with 2 tablespoons of melted butter. Sprinkle this mixture evenly over the cheese layer on the casserole.
Bake and Serve
  1. Bake for 25-30 minutes, or until the casserole is bubbling around the edges and the topping is golden brown and crispy.
  2. Remove from oven and let stand for 5-10 minutes before serving.

Notes

For an extra layer of flavor, you can add a pinch of nutmeg to the cheese sauce. Feel free to experiment with different types of cheese, such as smoked gouda or mozzarella. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave. To make ahead, prepare the casserole up to the point of baking, cover, and refrigerate for up to 24 hours. Add an extra 10-15 minutes to the baking time if baking from cold.