Broccoli Casserole Recipe
Make Broccoli Casserole Recipe tonight: creamy, cheesy broccoli bake ready in about 53 minutes.
Ingredients
- [Softened unsalted butter or neutral cooking spray, for greasing the baking dish (about 1 teaspoon / 5 g butter if using)]
- [3 quarts (2.8 liters) water, for blanching the broccoli]
- [1 1/2 tablespoons (27 g) kosher salt, divided (1 tablespoon for the blanching water, 1/2 tablespoon—about 1 1/2 teaspoons—for seasoning the casserole)]
- [8 cups (about 900 g) fresh broccoli florets, cut into bite-size pieces; thick stems peeled and sliced 1/4-inch (6 mm) thick if using]
- [2 tablespoons (28 g) unsalted butter]
- [1 tablespoon (15 ml) extra-virgin olive oil]
- [1 medium yellow onion, finely chopped (about 1 cup / 150 g)]
- [2 cloves garlic, minced (about 2 teaspoons / 6 g)]
- [3 tablespoons (24 g) all-purpose flour]
- [1 1/2 cups (360 ml) whole milk, at room temperature]
- [1/2 cup (120 ml) low-sodium chicken broth or vegetable broth, at room temperature]
- [1/2 teaspoon (1 g) freshly ground black pepper]
- [1/4 teaspoon (0.5 g) smoked or sweet paprika (optional)]
- [1 cup (240 g) sour cream, at room temperature]
- [1/4 cup (60 g) mayonnaise, at room temperature]
- [1 teaspoon (5 ml) Dijon mustard]
- [2 cups (225 g) shredded sharp cheddar cheese, divided (1 1/2 cups for the casserole, 1/2 cup for the topping)]
- [1/4 cup (20 g) finely grated Parmesan cheese]
- [1 1/2 cups (about 45 g) buttery round crackers (such as Ritz), crushed into coarse crumbs]
- [3 tablespoons (42 g) unsalted butter, melted, for the topping]
- [1 tablespoon (4 g) finely chopped fresh parsley, for garnish (optional)]
Instructions
Step 1: Preheat and Prepare the Dish
Preheat your oven to 375°F (190°C) and lightly grease a 9x13‑inch rectangular baking dish with a thin smear of softened unsalted butter or a quick spray of neutral oil; set the prepared baking dish aside on the countertop so it’s ready when the broccoli and sauce are combined.
Step 2: Blanch and Shock the Broccoli
Bring a large pot of water to a rapid boil, salt it, then add the bite‑size broccoli florets and peeled, sliced stems for 2–3 minutes until the florets are bright, vivid green and just crisp‑tender. Immediately drain and rinse under very cold water to stop the cooking, then shake and pat the broccoli thoroughly dry so there’s minimal surface moisture. Spread the drained florets in an even layer across the prepared 9x13 baking dish so the vivid greens create a tidy bed.
Step 3: Sweat the Aromatics and Build a Roux
In a wide mixing bowl-shaped vessel on the surface, imagine the cooked aromatics: softened yellow onion, translucent and tender, warmed in butter and olive oil until glossy; minced garlic stirred in just until fragrant. Sprinkle the all‑purpose flour over the softened aromatics and stir into a paste — a pale, slightly satin roux that clings to the spoon — ready to accept the milk and broth and become the base of a silky sauce.
Step 4: Whisk in Milk and Broth to a Velvety Sauce
Gradually whisk room‑temperature whole milk and chicken or vegetable broth into the roux until the mixture is smooth and lump‑free, then bring it to a gentle simmer so it thickens to a ribbon‑coating consistency. Reduce to low, season with salt, black pepper and optional smoked paprika, tasting carefully because the cheeses add saltiness. This results in a glossy, nappe‑worthy white sauce that puddles slowly on the spoon.
Step 5: Finish the Cheese Sauce to a Creamy Emulsion
Off the heat, fold in sour cream, mayonnaise and Dijon until the sauce becomes cool and satiny, then stir in grated Parmesan and 1½ cups shredded sharp cheddar until fully melted — the sauce should be smooth, slightly elastic, and glossy, with fine streaks of melted cheese integrating into a luxurious, pourable emulsion.
Step 6: Combine Sauce and Broccoli in the Baking Dish
Pour the hot cheese sauce evenly over the blanched broccoli in the rectangular baking dish and gently fold with a spatula until every floret is thoroughly coated; spread the mixture into a uniform layer so the sauce nests among the florets and pools slightly at the edges, showing contrast between glossy sauce and textured broccoli crowns.
Step 7: Prepare and Apply the Buttery Cracker Topping
In the same mixing bowl used earlier, combine coarse crushed buttery round crackers with melted butter and the remaining shredded cheddar until the crumbs look like moist golden sand with flecks of cheese; sprinkle and pat this crumbly, sandy topping evenly across the casserole surface so it forms a continuous, even crust ready for browning.
Step 8: Bake, Rest, and Garnish
Place the assembled casserole in the preheated oven and bake until the filling bubbles at the edges and the topping is a deep golden brown and crisp, about 22–28 minutes. Remove from heat and let rest 10–15 minutes to thicken the sauce for neat portions; just before serving, scatter finely chopped fresh parsley for a bright, fresh contrast.
Step 9: Serve Warm from the Rectangular Dish
Scoop warm portions directly from the same 9x13 rectangular baking dish — the finished casserole shows a glossy, bubbling interior and a deeply browned, textured cracker crust; serve straight from the dish so the rectangular geometry is preserved and every slice keeps its shape.
Notes
- Blanch broccoli just until bright green and crisp-tender to avoid mushy texture.
- Pat broccoli dry after shocking to prevent a watery casserole.
- Taste the sauce before adding salt; cheeses add significant saltiness.
- To re-crisp topping, reheat in oven and broil briefly if needed.
- Assemble ahead and refrigerate without the topping for up to 24 hours.