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This broccoli cheese casserole takes a classic comfort food combination and elevates it with a creamy garlic and shallot béchamel sauce and a crunchy panko topping. It’s a terrific way to get your veggies with plenty of flavor and texture. Whether you’re looking for a hearty side for a weeknight dinner or a crowd-pleaser for the holidays, this casserole fits the bill beautifully.
I remember making this during a family gathering, and even my picky eaters kept going back for more. It turned into a requested dish every holiday after that.
Ingredients
- Unsalted butter: gives you control over saltiness and adds rich creaminess
- Shallots: lend a delicate mild onion flavor that balances the cheese and garlic perfectly
- Fresh garlic: provides a punch of aroma and depth, garlic powder works if fresh isn’t available
- All-purpose flour: thickens the béchamel to that silky smooth texture you want
- Whole milk: adds necessary fat so the sauce is luxuriously creamy, don’t skimp on this
- Half-and-half: enhances richness and softness but you can swap with whole milk if needed
- Kosher salt and freshly ground black pepper: season the sauce evenly and bring out flavors
- Sharp cheddar cheese: contributes bold, nutty flavor that melts beautifully, opt for aged cheddar if you can
- Fresh broccoli florets: stay tender and crunchy, breaking into uniform pieces for even cooking
- Panko breadcrumbs: add a flaky, crunchy golden topping much better than standard crumbs
Step-by-Step Instructions
- Sauté the Aromatics:
- Melt butter in a large saucepan set over medium heat. Add thinly sliced shallots and finely chopped garlic. Cook gently, stirring often, until the shallots turn soft and translucent, about three to five minutes. Avoid browning to keep flavors sweet and mild.
- Build the Roux:
- Sprinkle in the flour over the softened shallots and garlic. Stir constantly for about one to two minutes to cook off the raw flour taste. You want a lightly golden roux that smells nutty but remains pale.
- Add the Liquids and Season:
- Gradually whisk in the whole milk and half-and-half. Season with salt and freshly ground pepper. Lower the heat and let the mixture simmer gently while you whisk frequently for three to five minutes. This will thicken the sauce into a smooth béchamel.
- Melt the Cheese:
- Remove the saucepan from heat and stir in three cups of shredded sharp cheddar. Continue mixing to melt the cheese thoroughly using the residual heat. This cheesy sauce is the heart of the casserole.
- Prepare and Layer the Casserole:
- Place the fresh broccoli florets evenly in your greased casserole dish. Pour the cheesy béchamel over the broccoli to coat evenly.
- Make the Topping and Bake:
- Mix the panko breadcrumbs with the remaining one cup of cheddar. Sprinkle this mixture in an even layer over the casserole. Cover with foil or a lid and bake in a 350 degree oven for twenty minutes. Remove the cover and bake for an additional ten to fifteen minutes until the top is golden, bubbly, and crispy. Serve warm.
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Sharp cheddar is my favorite ingredient here. Its nutty aged flavor contrasts beautifully with the garlic and shallot, giving the casserole a grown-up edge I never expected from a veggie side. I remember sneaking extra bites as a kid, and now every time I make it, my kitchen smells like a comforting hug.
Storage Tips
Store leftovers airtight in the fridge for up to five days. For longer storage, freeze in your casserole dish covered tightly for up to three months. Reheat covered in a 350 degree oven for about 10 minutes until warmed through and bubbly.
Ingredient Substitutions
- Swap sharp cheddar for Gruyère or Fontina for a milder, nuttier taste. Monterey Jack is a creamy alternative that melts well.
- If you do not have shallots, use a small amount of finely chopped yellow onion but keep the cooking gentle to avoid harshness.
- Whole milk and half-and-half can be replaced by all whole milk with slightly less richness. Avoid low-fat milks as the sauce will not be as creamy.
- Panko can be substituted with regular breadcrumbs but expect a less crunchy topping.
Serving Suggestions
- Serve as a side to roasted chicken, pork, or beef for a balanced meal.
- It also pairs beautifully with a simple green salad or roasted root vegetables for extra variety.
- This casserole is a holiday star alongside turkey or ham and always disappears fast.
Cultural Context
Broccoli and cheese casseroles have long been a staple of American comfort food, often appearing in family gatherings and holiday tables. This version modernizes the tradition with fresh ingredients and a refined béchamel, highlighting that vegetable sides can be just as exciting as main dishes.
Pro Tips
- Make sure not to brown the shallots or garlic; cooking them gently builds flavor without bitterness
- Whisk the roux and milk continuously to avoid lumps in the béchamel sauce
- Use freshly grated cheese instead of pre-shredded for better melting and flavor impact
Commonly Asked Questions
- → How do I keep broccoli crisp in the dish?
Use fresh, raw broccoli florets cut into even sizes and avoid overcooking before baking. The baking time helps maintain a tender-crisp texture balanced with the creamy sauce.
- → Can I substitute other cheeses for sharp cheddar?
Yes, cheeses like Gruyère, Fontina, or Monterey Jack work well, offering different depths of nuttiness and creaminess that complement the broccoli.
- → What’s the purpose of the panko topping?
Panko adds a light, flaky crunch that contrasts with the creamy sauce, providing a pleasant texture balance after baking.
- → How is the béchamel sauce made smooth and creamy?
Cooking the flour with butter to form a roux before gradually whisking in milk and half & half helps avoid lumps and creates a silky texture enhanced by melted cheese.
- → Can leftovers be stored and reheated?
Yes, store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat covered in a 350° oven for about 10 minutes until warmed through.