Description
Creamy, cheesy side dish with tender broccoli in a homemade sharp cheddar sauce, topped with golden panko breadcrumbs. A comforting, bubbling favorite for holidays or weeknights.
Ingredients
Scale
- 2 lbs broccoli
- Kosher or sea salt, to taste
- 3 tbsp unsalted butter, divided, plus more for greasing
- ½ cup panko breadcrumbs
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 2 cups (8 oz) shredded sharp cheddar cheese, divided
- Freshly ground black pepper, to taste
Instructions
- Preheat oven to 375°F (190°C). Butter a 2-quart baking dish. Blanch broccoli in salted boiling water 2–3 minutes until bright green and tender-crisp. Drain and rinse under cold water. Drain well.
- Melt 1 tbsp butter in a skillet over medium heat. Add panko and toast 2–3 minutes until golden. Season lightly with salt. Set aside.
- Melt remaining 2 tbsp butter in a saucepan over medium heat. Whisk in flour and cook 1 minute to form roux. Gradually whisk in milk, cooking 3–5 minutes until thickened.
- Reduce heat. Stir in 1½ cups cheddar until melted and smooth. Season with salt and pepper.
- Arrange broccoli in baking dish. Pour cheese sauce over and gently toss to coat. Top with remaining ½ cup cheddar and toasted panko.
- Bake uncovered 20–25 minutes until edges bubble and topping is golden.
- Cool 5 minutes before serving warm.
Notes
Dry broccoli thoroughly to prevent watery sauce.
Use sharp cheddar for bold, rich flavor.
Stir in a splash of cream for extra richness.
Remove from oven once topping is golden to avoid drying out.
Store leftovers in the refrigerator up to 4 days.
- Prep Time: 15
- Cook Time: 25
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 230
- Sugar: 4g
- Sodium: 330mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 45mg
Keywords: broccoli cheese casserole, cheddar broccoli bake, holiday side dishes, baked broccoli casserole, creamy vegetable casserole