Ingredients
For the Casserole:
- 4 cups fresh broccoli florets (or frozen, thawed)
- 1 tbsp butter or olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp smoked paprika
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
For the Topping:
- 1/2 cup breadcrumbs or crushed crackers
- 2 tbsp butter, melted
- 1/4 cup shredded cheddar cheese
Instructions
Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and blanch the broccoli for 2-3 minutes until slightly tender but still vibrant green. Drain and set aside.
In a large skillet over medium heat, melt 1 tbsp butter and sauté the chopped onion for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds.
Sprinkle the flour over the onion mixture and stir constantly for 1 minute to create a roux. Slowly whisk in the milk and heavy cream, making sure to remove any lumps. Let it cook for 2-3 minutes until thickened.
Stir in the Dijon mustard, salt, black pepper, and smoked paprika. Then add 1 1/2 cups shredded cheddar and 1/2 cup Parmesan, stirring until melted and smooth.
In a large mixing bowl, toss the broccoli with the cheese sauce, coating it well. Transfer the mixture to a greased 9×13-inch baking dish.
In a small bowl, mix breadcrumbs (or crushed crackers) with melted butter. Sprinkle this mixture over the casserole, followed by 1/4 cup shredded cheddar for extra cheesiness.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy. Let it cool for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 320
- Sugar: 5g
- Fat: 22g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 12g