This is easy Broccoli Baking Creamy and cheesey, it is the perfect vegetarian main course or popular side dish for your next holiday party or weekend family dinner.
In my first year of marriage, I had two dinner-oriented goals.
- Convince my husband to like vegetables (no must Add bacon like this Cauliflower Casserole).
- turn up The main holiday side dishes brought to the family gathering, i) everyone likes it, and ii) slightly different from the standard spread.
Thanks to this broccoli baking recipe, I was able to achieve two goals at the same time.
5 star reviews
“Thank you for the recipe. I followed the instructions and it was a huge hit at Thanksgiving dinner.”
— Melanie —
About this cheese broccoli baking
For those struggling to persuade their family to eat vegetables, this cheesy broccoli casserole recipe (or this Broccoli Quinoa Casserole) Will be your hero.
That’s why you, even the most avid vegetarian on the table, will love this simple broccoli baking.
- Very tacky. Even the average vegetarian cannot refuse broccoli when it is coated with a sticky cheese sauce.
- very healthyThe reduction in the amount of butter, skimmed milk and white whole-wheat flour makes the recipe healthier, while the rich, ultra-sharp cheddar cheese ensures that this cheese broccoli roast still has a rich flavor.
- this is very simple. Designed as Thanksgiving side dishes, I want to streamline the classics Broccoli Casserole To a no-fuss, simple broccoli baking will not add extra work to a busy holiday cooking day.
Baking, gratin and casseroles
The terms “baking”, “baking” and “casserole” are often used interchangeably. Although all of these usually involve cream sauces, delicious toppings and oven baking, there are some differences between them.
- Toast It is the most specific of the three. Originated in France, “baked” refers to a brown crust, made from some mixture of cheese and breadcrumbs, and then finished under the broiler. Toast is usually based on vegetables as a side dish.
- Casserole Anything more will do. “Casserole” refers to a grill pan, which can be a main dish or a side dish (meat, pasta, rice and vegetables are all fair game).
- bake It is the most common term among them, because it only refers to dishes that are “baked” in the oven. The ingredients are usually similar to toast or casseroles, but this dish can be in any shape you like.
How to make broccoli roast
This broccoli baking represents all the undeniable magic of the broccoli and cheese combination (this is also Slow Cooker Broccoli Cheese Soup).
- broccoli. Rich in vitamin K, fiber, vitamin C, iron and potassium, no wonder your mother always tells you to complete your Roasted broccoli.
- Panko Breadcrumbs. For the most crispy and crispest broccoli baking ingredient, you will never be able to refuse.
- butter. Helps the top to be crispy and turn into a perfect golden brown in the oven.
- Parmesan cheese. Add a little clarity to the crispy crumb toppings.
- Cheddar cheeseThe use of particularly sharp cheddar cheese ensures that this cheese broccoli roast has the best flavor. (Especially sharp cheddar cheese is also my favorite secret Broccoli Cauliflower Soup.)
- Whole wheat white flourInfiltrate a little Whole wheat is delicious and thickens the cream cheese sauce.
- milk. I will drink skimmed milk to lighten up this typical indulgent side dish of roasted broccoli. Although you can use any milk you like.
- spicesThe mixture of garlic powder, mustard powder and chili powder adds a moderate amount of interest.
- Stir the toppings together.
- Blanch the broccoli and drain.
- Prepare cheese sauce.
- Add broccoli, then pour the sauce. Spread it in a layer (yes, we used the same pan).
- Put the reserved bread crumbs on top and bake until hot, the top is crispy. enjoy your meal!
In order to get a crispier topping, finally place the frying pan under the broiler for a few minutes and watch carefully to prevent it from burning.
- Store. Leftover roasted broccoli can be refrigerated in a covered container for up to 3 days.
- Reheat. Heat in an oven or microwave at 350 degrees Fahrenheit until heated and steamed.
Recommended broccoli baking tools
- Deep frying pan. This deep cast iron skillet is perfect for cooking this recipe.
- Pot with steamer. Make steaming and draining broccoli a breeze!
- Saucepan. Used to stir creamy cheese sauce.
My favorite deep frying pan
This 12-inch enamel deep cast iron frying pan can evenly distribute the heat. It is ideal for baking, frying, frying, stewing, stir-frying and other delicacies! In addition, it is oven safe.
Don’t make a fuss about vegetables, plus carefree holiday comfort food = goal achieved.
Frequently asked questions
Yes. Boiling the broccoli will help tenderize and fix the color of the broccoli so that it remains bright green after roasting. If you skip this step, your broccoli will be too crispy.
This recipe produces tender and crisp broccoli that is still a bit biting. If you prefer softer, more tender broccoli, you can boil and/or bake the broccoli longer until it reaches the ripeness you want.
I haven’t tried to prepare it as a frozen broccoli roast, so if you try it, it will be an experiment. I recommend defrosting broccoli in the refrigerator overnight and then boiling it for best results. Then follow the instructions to complete the recipe. Please note that your broccoli will be softer.
If you want to try this broccoli casserole recipe to make it vegan, you can try replacing the butter, milk, and cheese with your favorite vegan dairy substitutes and follow the instructions to prepare. However, I haven’t tested it myself. If you try, I would love to hear your results!
- 3 Spoon Unsalted butter Divided into
- 3/4 Cup Panko Breadcrumbs
- 1/4 Cup Freshly grated parmesan cheese
- 5 Cup Roughly cut broccoli florets (Approximately 1 1/4 pounds)
- 1/4 Cup White whole wheat flour
- 1 3/4 Cup Skimmed milk
- 1/2 teaspoon Garlic powder
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon Dried mustard
- 1/4 teaspoon Freshly ground black pepper
- 1/8 teaspoon chili Optional
- 1/2 Cup Freshly grated premium cheddar cheese
Preheat the oven to 400 degrees Fahrenheit. Melt 1 tablespoon of butter in a wide and deep cast iron (or other heat-resistant) frying pan. After melting, pour the butter into a small bowl and mix with Panko breadcrumbs and parmesan cheese. Set aside.
At the same time, bring a large pot of water to a boil. Add broccoli and cook until crispy and tender, about 3 minutes. Drain and set aside.
Melt the remaining 2 tablespoons of butter in the same frying pan. Sprinkle white whole-wheat flour on top, then keep stirring for 1 minute until the butter smells good and the flour turns golden brown. Pour the milk very slowly, stirring constantly, adding a little at a time so that you can break up the flour as you go. Keep stirring until the sauce thickens, about 3 minutes, and let the mixture foam. Add garlic powder, salt, mustard, black pepper and chili (if using). Remove the pan from the heat, then add the cheddar cheese and stir until smooth.
Add the reserved broccoli, stir well, and then pat the broccoli into an even layer in a pan. (Or, if you feel that your frying pan is not big enough to easily stir the broccoli without overflowing, you can mix the two in a separate bowl and transfer the mixture back to the frying pan.)
Sprinkle the Panko mixture evenly on the top of the broccoli. Bake until hot, the top is crispy and light golden brown, about 20-25 minutes. (Hint: To get a crispier topping, put the frying pan under the broiler for a few minutes at the end and watch carefully to prevent it from burning.) Let it sit for 5 minutes, then serve.
- Store: Leftover roasted broccoli can be refrigerated in a covered container for up to 3 days.
- Reheat: Heat in an oven or microwave at 350 degrees Fahrenheit until heated and steamed.
service: 1(4 in total)Calories: 306Kcalcarbohydrate: 27Gprotein: 15Gfat: 16GSaturated fat: 10GPolyunsaturated fats: 1GMonounsaturated fat: 4GTrans fat: 1Gcholesterol: 45MilligramsPotassium: 589Milligramsfiber: 4Gsugar: 8GVitamin A: 1412international unitVitamin C: 102Milligramscalcium: 385Milligramsiron: 2Milligrams
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