Broccoli Cheese Bake

As nutritious as it is delicious, this cheese and broccoli bake is an ideal side dish for quick weeknight dinners but also has a seat at the table during holidays and other occasions!

Course Side Dish

Cuisine American

Keyword broccoli cheese bake, cheese and broccoli bake, cheese and broccoli casserole

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 260kcal

Author Wendie

Ingredients

8 cups broccoli florets about 1 1/2-2 inches in size
6 tablespoons butter divided
1/2 cup panko bread crumbs
1/2 cup onion diced
3 cloves garlic minced
2 tablespoons flour
2 cups half n half
1 cup grated parmesan cheese or mozzarella
1 teaspoon salt
1/2 teaspoon black pepper

Instructions

Preheat the oven to 400 degrees and spray a 9x13 baking dish with cooking spray.
In a medium pot add 1-2 inches of water and bring to a boil. Add the broccoli florets and cook until slightly tender about 2-3 minutes. Pour the broccoli into a strainer and rinse with cold water to stop the cooking process.
Heat a skillet on medium high heat and add 2 tablespoon of butter once melted add in the panko bread crumbs and toast about for 2-3 minutes just until lightly browned. Remove to a plate.
Wipe out the skillet and add the remaining butter and diced onions and cook 2-3 minutes just until soft. Add in the minced garlic and cook another 30 seconds until fragrant.
Whisk in the flour and cook 1-2 minutes then slowly whisk in the heavy cream. Turn the heat up a bit and bring to a simmer, whisk until it thickens up.
Turn the heat off and add in the parmesan cheese or mozzarella cheese and whisk until melted.
Place the broccoli into the baking dish and pour the cheese sauce on top.
Sprinkle the toasted bread crumbs on top evenly.
Bake for 20-25 minutes or until hot and bubble. Remove from the oven and enjoy!

Notes

I have made this with both Parmesan cheese and mozzarella cheese.
Tent your baking dish with aluminum foil if your bread crumbs are starting to get too brown.

Nutrition