Broccoli Parmesan Casserole
Broccoli Parmesan Casserole is a delightful and hearty dish that brings together the vibrant flavors of fresh broccoli with the rich, savory taste of Parmesan cheese. This comforting casserole is the perfect way to sneak in some greens while pleasing the whole family. Whether served as a side dish at dinner or as a main event during a weekend gathering, this dish is sure to be a hit with its creamy texture and crispy topping.
Ingredients
- 4 bunches broccoli (approx. 1 kg), cut into florets
- 6 tablespoons butter (approx. 85 g), divided
- 1 small onion (approx. 70 g), finely chopped
- 1 garlic clove, minced
- 1/4 cup all-purpose flour (approx. 30 g)
- 2 cups 2 percent milk (approx. 480 ml)
- 1 large egg yolk, beaten
- 1 cup grated Parmesan cheese (approx. 100 g)
- 1/2 teaspoon salt (approx. 2.5 g)
- 1/8 teaspoon pepper (approx. 0.5 g)
- 1/2 cup seasoned bread crumbs (approx. 50 g)
Directions
- Preheat the oven to 400°F (200°C).
- Place half of the broccoli florets in a steamer basket; place the basket in a large saucepan over 1-inch (2.5 cm) of water. Bring to a boil, cover, and steam for 3-4 minutes until crisp-tender. Transfer to a greased 13×9-inch (33×23 cm) baking dish. Repeat with the remaining broccoli.
- In a small saucepan over medium heat, melt 4 tablespoons (55 g) of butter. Add the finely chopped onion and sauté until tender, about 4-5 minutes. Stir in the minced garlic and cook for an additional minute.
- Add the flour, stirring until blended. Gradually add the milk, bringing the mixture to a boil. Cook and stir for 2 minutes or until thickened.
- Ladle a small amount of the hot mixture into the beaten egg yolk, stirring quickly to temper the yolk. Return all to the pan, stirring constantly, and cook for another minute.
- Remove the saucepan from heat and stir in the grated Parmesan cheese, salt, and pepper until smooth.
- Pour the cheese sauce evenly over the broccoli in the baking dish.
- In a small skillet, melt the remaining 2 tablespoons (30 g) of butter and add the seasoned bread crumbs. Cook until golden brown, about 3-4 minutes. Sprinkle the browned breadcrumbs over the top of the casserole.
- Bake uncovered for 15-18 minutes, or until heated through and bubbly.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Servings: 6-8
Nutrition info (per serving): Approx. 250 calories, 15g fat, 18g carbs, 10g protein.
How to serve
Broccoli Parmesan Casserole is best served hot right out of the oven. It pairs beautifully with grilled chicken, roasted meats, or as a standalone vegetarian dish. Consider garnishing with fresh parsley or additional grated Parmesan cheese for an extra pop of flavor. Allow it to cool slightly before serving, as this will help the casserole set and make for easier portioning.
FAQs
Can I prepare Broccoli Parmesan Casserole in advance?
Yes, you can prepare the casserole ahead of time. Assemble it fully and refrigerate. Bake it just before serving, adding a few extra minutes to the cooking time as needed.
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well. Just make sure to thaw and drain it before using it in the casserole to avoid excess moisture.
What can I substitute for Parmesan cheese?
You can substitute with Pecorino Romano or a blend of your favorite hard cheeses if you prefer a different flavor profile.
Broccoli Parmesan Casserole
Ingredients
Method
- Preheat the oven to 400°F (200°C).
- Place half of the broccoli florets in a steamer basket; place the basket in a large saucepan over 1-inch (2.5 cm) of water. Bring to a boil, cover, and steam for 3-4 minutes until crisp-tender. Transfer to a greased 13×9-inch (33×23 cm) baking dish. Repeat with the remaining broccoli.
- In a small saucepan over medium heat, melt 4 tablespoons (55 g) of butter. Add the finely chopped onion and sauté until tender, about 4-5 minutes.
- Stir in the minced garlic and cook for an additional minute.
- Add the flour, stirring until blended. Gradually add the milk, bringing the mixture to a boil. Cook and stir for 2 minutes or until thickened.
- Ladle a small amount of the hot mixture into the beaten egg yolk, stirring quickly to temper the yolk. Return all to the pan, stirring constantly, and cook for another minute.
- Remove the saucepan from heat and stir in the grated Parmesan cheese, salt, and pepper until smooth.
- Pour the cheese sauce evenly over the broccoli in the baking dish.
- In a small skillet, melt the remaining 2 tablespoons (30 g) of butter and add the seasoned bread crumbs. Cook until golden brown, about 3-4 minutes.
- Sprinkle the browned breadcrumbs over the top of the casserole.
- Bake uncovered for 15-18 minutes, or until heated through and bubbly.
