Cheesy Broccoli Casserole

Cheesy broccoli casserole with fresh broccoli, creamy garlic cheese sauce, and Emmental cheese, baked until golden and bubbly.

Recipe Source Link:https://www.mygingergarlickitchen.com/cheesy-broccoli-casserole/

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RECIPE INGREDIENTS

» For Cheesy Broccoli Casserole

• 2 medium broccoli heads
• 2 tablespoons extra virgin olive oil
• 1 tablespoon butter
• 4 garlic cloves, pressed
• 4 tablespoons whole wheat flour (see notes for variation)
• 3 cups (720 ml) milk
• 250 g Emmental cheese, grated and divided (see notes for variation)
• Salt, to taste
• 1 teaspoon Italian seasoning
• 1 teaspoon red pepper flakes

RECIPE INSTRUCTIONS

» For making Cheesy Broccoli Casserole

1. Wash the broccoli heads thoroughly and drain. Trim off the tough ends of the stems, then cut the broccoli into bite-sized florets. Peel and slice any tender stems you wish to use.
2. Add the broccoli florets to a large bowl, pour boiling water over them, and blanch for 2-3 minutes, until bright green and just beginning to soften. Transfer immediately to a bowl of ice water to stop the cooking process. Drain thoroughly and set aside.
3. Heat the extra virgin olive oil and butter in an oven-safe skillet over medium heat. Add the pressed garlic and saute until browned or lightly golden and fragrant, according to your preference.
4. Add the whole wheat flour and stir continuously, cooking for a couple of minutes until the mixture releases a pleasant, nutty aroma. Pour in the milk, stirring continuously to prevent lumps. Cook until the sauce thickens. Add more milk if needed.
5. To check the consistency, run your finger through the sauce on the back of a wooden spoon or spatula. If the line stays visible, the sauce is ready. Season with salt, Italian seasoning, and red pepper flakes to taste.
6. Add the drained broccoli florets to the sauce and toss gently until evenly coated. Add a portion of the grated Emmental cheese and stir gently for a few seconds to combine.
7. Spread the broccoli evenly in the skillet. Sprinkle the remaining grated Emmental generously over the top. Add extra red pepper flakes if desired.
8. Bake in a preheated oven at 200°C (392°F) for approximately 15-20 minutes, or until the cheese is melted, golden in spots, and bubbling around the edges. Carefully remove the skillet from the oven and let the casserole rest briefly before serving warm.

RECIPE NOTES

1. Gruyère, Gouda, or cheddar can replace Emmental. You can also combine cheeses for extra flavour.
2. All-purpose flour can be used instead of whole wheat flour.
3. Use an oven-safe non-stick or cast-iron skillet. If your pan isn't oven-safe, transfer the mixture to a baking dish before baking.
4. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven until thoroughly warmed.

NUTRITION (Per Serving)

Calories: 342kcal | Fat: 23.6g | Carbohydrates: 17.1g | Protein: 18.1g | Fiber: 3.1g | Sugar: 7.5g | Sodium: 164.5mg

Nutritional information is meant to serve as a helpful guide and is approximate. Actual values may vary depending on ingredients and preparation.