Description
A comforting and nutritious dish combining fresh broccoli, creamy cheese sauce, and a crunchy topping.
Ingredients
Scale
- 2 heads of fresh broccoli, cut into florets (about 4 cups)
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon mustard powder
- Salt and pepper to taste
- 2 cups shredded sharp cheddar cheese
- 1/2 cup sour cream
- 1/2 cup breadcrumbs
- 1 tablespoon melted butter
Instructions
- Preheat your oven to 350°F (180°C) and grease a 9×13 inch baking dish.
- Steam the broccoli florets for 3-4 minutes until just tender, then plunge them into ice water and drain.
- In a saucepan over medium heat, melt 2 tablespoons of butter, then whisk in the flour to create a roux and cook until golden.
- Gradually add the milk while whisking, then add garlic powder, onion powder, paprika, mustard powder, salt, and pepper. Whisk until thickened for about 5 minutes.
- Remove from heat and stir in 1 and 1/2 cups of cheddar cheese and sour cream until smooth.
- In a large bowl, combine the broccoli and cheese sauce until well coated, then transfer to the baking dish.
- Combine breadcrumbs, melted butter, and remaining 1/2 cup of cheddar cheese, then sprinkle over the casserole.
- Bake for 25-30 minutes, until bubbly and golden brown.
Notes
Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg