Broccoli and Cheese Casserole
Servings 4 - 6
Equipment
- 8 x 8 baking dish
- Microwave Safe Bowl
- Large skillet
Ingredients
Panko Parmesan Topping:
- 6 tbsp panko crumbs
- ¼ cup parmesan cheese, finely grated
- 1½ tbsp butter, melted
Broccoli and Cheese Casserole:
- 1 lb broccoli florets, cut into 1-inch pieces
- 1½ tbsp butter
- 1 small shallot, minced
- 1 large garlic clove, minced
- 1½ tbsp flour
- 1½ cups half-and-half
- ¾ cup sharp cheddar, shredded
- 1½ slices American cheese *about ¼cup or 1 oz
- 1 tsp hot sauce *I used Frank's Hot Sauce
- ½ tsp dry mustard
- Sea salt and freshly cracked pepper, to taste
Instructions
- Preheat the oven to 400 degrees. Coat an 8 x 8 baking dish with cooking spray.
- Combine the panko crumbs, parmesan cheese and 1½ tablespoons of melted butter then toss to coat evenly; set aside.
- Place the broccoli florets in a microwave-safe bowl then season with a small touch of sea salt, to taste. Cover the bowl and cook in 1-minute increments until just fork tender–the broccoli will cook more in the oven. Side Note: My broccoli took 1 minute 30 seconds but it depends on the microwave and how big the florets are.
- Place the cooked broccoli in the prepared baking dish; set aside.
- Heat the remaining 1½ shallots and cook, stirring often, for 2 minutes.
- Add the garlic and cook, stirring constantly, for 1 minute.
- Add the flour and cook, stirring constantly, for 1 minute.
- Slowly whisk in the half-and-half and bring to a boil.
- Off heat very slowly add the cheddar cheese while whisking so it melts evenly.
- Add the American cheese, hot sauce, and dried mustard and whisk until combined. Taste and season with sea salt and freshly cracked pepper, to taste.
- Pour the cheese sauce on top of the broccoli then toss to coat evenly.
- Sprinkle the prepared panko crumbs on top evenly.
- Bake for 10-15 minutes, until the casserole is bubbling around the edges and golden brown on top.
- Let cool for 5-10 minutes before serving. Enjoy!