This Cheesy Broccoli Casserole has delicate broccoli florets coated in a creamy cheese garlic sauce, topped with grated cheese, and baked until bubbly and golden. The homemade sauce is rich, creamy, and smooth, a little hot from red pepper flakes with a lovely roasted garlic flavour that goes beautifully well with the nutty taste of Emmental cheese.
It is best when this cheesy broccoli casserole is served as a vegetarian side dish with your favourite dinner. It is also a great addition it to your holiday table for a comforting vegetable side dish everyone can enjoy.
Garlic, ginger, and chilies anchor flavor. Sautéing them early boosts overall taste.
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Table of contents
What I love the most about this easy broccoli casserole recipe is that the cheese sauce is made entirely from scratch with freshly minced garlic, butter, whole wheat flour, and milk. There’s no need for canned creamy condensed soup to get that creamy texture, everything is cooked fresh in a single pan.
The broccoli is blanched briefly before baking, so it stays tender without getting mushy, and the melted cheese on top makes every serving extra creamy and delicious.
About Cheesy Broccoli Casserole
This cheesy broccoli casserole combines fresh broccoli with a homemade creamy béchamel sauce and lots of Emmental cheese and then it is baked to perfection. Creamy white sauce and tender broccoli is a simple combination, but preparing each component properly makes a big difference to the final texture and flavour of this dish.
Making this broccoli cheese casserole is very easy. I start by blanching the broccoli for 2–3 minutes, then I directly transfer it to ice-cold water bath to stop the cooking. This stops the cooking and helps preserve its bright green colour while keeping the florets firm enough to finish cooking in the oven.
For the sauce, I cook pressed garlic in olive oil and butter before sauteing whole wheat flour and adding milk ad seasoning.
For this recipe, I prefer cooking the garlic until deeply golden because it gives the sauce a richer, roasted garlic flavour. Just make sure it doesn’t burn, as burnt garlic can make the sauce bitter.
Once the béchamel has thickened, I season it, then I stir in some grated Emmental, and add the broccoli. Lastly the more cheese goes on top before baking, to create a golden, bubbly finish. I also like to sprinkle a pinch of red pepper flakes, it takes the flavour of this baked casserole to the next level.
But the wonderful thing about this recipe is, that it is really versatile, you can either cook the garlic till light golden or deep golden, or swap red pepper flakes with ground black pepper, or use wheat flour or all purpose flour, you can also use other cheese like gouda.
This cheesy broccoli casserole is a great way to enjoy fresh broccoli with creamy homemade garlic cheese sauce and melted Emmental.
So next time, you want have broccoli on the hand, try this broccoli casserole and I can assure you that you are going to love it.
If you love broccoli dishes, you need to give this eay casserole a try! Serve it warm and enjoy!
Why You’ll Love the Recipe
This Cheesy Broccoli Casserole
✔️ Made from scratch
✔️ used simple ingredients
✔️ has creamy garlic cheese sauce
✔️ had fresh broccoli with a tender texture
✔️ is loaded with plenty of flavour
✔️ had Emmental cheese for a nutty taste & golden topping
✔️ is easy to customize
✔️ can also be made with Gruyère, Gouda, or cheddar
✔️ is a delicious vegetarian side dish
✔️ is perfect for family dinners and special occasions
Ingredients
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Broccoli: It is the star ingredient for this recipe. I used two medium heads of fresh broccoli, then cut into evenly sized florets. If you don’t mind using the stems, then you can also use the tender parts of the stems after removing the tough outer layer.
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Extra virgin olive oil: I used extra virgin olive oil to make the creamy sauce. It adds a lot of flavour to the base of the garlic cheese sauce.
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Butter: It gives the béchamel its buttery richness and helps create the creamy base for the sauce.
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Garlic:* Freshly pressed garlic cloves give the sauce its distinctive garlicky flavour. I prefer cooking them until deeply golden for a richer deeper taste, but lightly golden garlic also works if you prefer a milder flavour garlic flavour.
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Flour: T thicken the sauce, I used whole wheat flour, it helps coat the broccoli. You can also use traditional all-purpose flour for making sauce.
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Milk: Creamy milk makes the creamy Béchamel sauce. Add half the milk first, then add the rest gradually while continuously stirring to prevent any lumps.
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Cheese: I used grated Emmental for a lovely nutty flavour and that melts beautifully. However, if you don’t have Emmental or don’t like it, use Gruyère, Gouda, or cheddar work well, too.
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Italian seasoning: It adds a fragrant blend of herbs that complements beautifully the pungent garlic and nutty flavours of Emmental cheese.
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Salt: Some salt is needed to bring out the flavours of the broccoli, garlic, and cheese. You can use any salt of your choice.
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Red pepper flakes: To add a little heat and colour, I added red pepper flakes. Also, feel free to adjust the amount to your preference. As an alternative, you can also use ground black pepper for milder warmth.
How to Make Cheesy Broccoli Casserole
- To start, cut the broccoli into evenly sized florets and place them in a heatproof bowl. Pour boiling water over the florets and leave them for 2–3 minutes until they are soften.
- Then transfer the broccoli to ice-cold water to stop the cooking, and then drain thoroughly. The florets should be bright green and slightly firm at this point, they will continue cooking in the oven.
- Preheat the oven to 200°C (392°F). Now, heat the olive oil and butter in an oven-safe skillet over medium heat. Then add the pressed garlic and cook, stirring occasionally, until deeply golden and fragrant.
- Once done, add the flour and cook for a couple of minutes. Keep stirring continuously to remove its raw taste.
- Then gradually pour in the milk while stirring. Continue cooking until the sauce is smooth and thickened.
- Now, season the sauce with salt, red pepper flakes, and Italian seasoning. Stir well to distribute the herbs evenly throughout the creamy garlic cheese sauce.
- To check the consistency, coat the back of a spoon or spatula with the sauce and draw a line through it. If the line stays visible, the sauce is perfectly thick enough to coat the broccoli. If it’s too thick, feel free to add a small splash of milk and stir well. Also, you can make the sauce thinner if you like.
- Now, add the drained broccoli to the sauce and gently toss well until the florets are evenly coated.
- Stir some of the grated Emmental into the sauce and allow it to melt. Lastly, sprinkle the remaining cheese over the top and sprinkle with red pepper flakes if you like.
- If your skillet is not oven-safe, transfer the broccoli and sauce to an oven-safe baking dish before adding the cheese topping.
- Bake it for 15–20 minutes, or until the cheese has melted, the top is golden. At this point, the sauce should be bubbling around the edges.
- After baking, remove the pan from the oven and let the casserole rest briefly before serving. Enjoy your delicious broccoli cheese casserole, as a side or main.
Variations
Try a different cheese
I use Emmental cheese to give this broccoli cheese casserole a nutty flavour. Other cheese that taste good in this casserole are Gruyère for a richer and savoury taste, use Gouda for a milder taste, and go for cheddar if you want a more pronounced cheesy finish.
Use all-purpose flour
I used whole wheat flour to make bechemel sauce, but you can swap the whole wheat flour with the same amount of all-purpose flour if prefer more traditional sauce.
Adjust the garlic flavour
Feel free to add more or less garlic, and cook it until lightly golden for a milder flavour or keep it deeply golden like me for a richer, roasted garlic taste.
More flavour and warmth
For added sweet scent, add a pinch of nutmeg to the béchamel sauce, it just works so well in it. Also, you can adjust the red pepper flakes to suit your taste-buds.
Serving Suggestions
This easy cheesy broccoli casserole tastes best as a side dish that can be enjoyed well with roasted potatoes, garlic bread,Crispy Gochujang Tofu, cajun potatoes, Roasted Cabbage Steaks, rice, tofu bell pepper tacos, or any other roasted vegetables of your choice.
A fresh salad is another lovely accompaniment for this casserole, especially when serving a rich, cheesy casserole.
For a comforting vegetarian dinner, serve it with mashed potatoes and a simple broccoli salad. This also makes a an indulging welcome addition to a holiday spread or family meal.
Storage Suggestions
To store, let the leftover casserole cool briefly at room temperature. Then refrigerate it in an airtight container and store for 3–4 days.
To serve, reheat individual portions in the microwave. Alternatively, reheat the casserole in an oven at 180°C (350°F) until heated through. The cheese topping might soften after refrigeration, but the broccoli and sauce will still be delicious. Sometimes I find that flavours meld beautifully next day after reheating.
Tips & Tricks to Make the Best Cheesy Broccoli Casserole
- Broccoli: Blanch the broccoli for just 2–3 minutes or until broccolis are soft but florets retain some firmness before baking. Don’t overcook the broccoli, or broccoli will turn mushy after baking.
- Drain: Make sure to drain the broccoli thoroughly to remove excess water. Extra water can thin out the sauce and make the casserole watery. So draining is really important.
- Garlic: Saute the garlic deeply golden garlic adds flavour. You can also swap fresh garlic with 1 tablespoon of garlic powder, but fresh garlic tastes really good in this sauce.
- Saute: You need to cook the flour until fragrant to remove its raw taste. So give it a couple of minutes before adding the milk to make sure you are not adding milk to the raw flour.
- Milk: Add the milk gradually and stir continuously to avoid any lumps and to get a smooth béchamel. You can add more milk if needed.
- Consistency: Check the sauce consistency before adding the broccoli. Ot should coat the back of a spoon while remaining easy to stir. If thin, cook more or if too thick, add more milk until it reaches the desired consistency.
- Cheese: Any variety of melting cheese works for this recipe, so choose a good one. Emmental, Gruyère, Gouda, and cheddar they all taste really good in this sauce.
- Doneness: To know the casserole is ready, look for visual cues, the casserole is ready when the cheese is golden and the sauce bubbles around the edges.
FAQ
Can I make broccoli casserole without canned soup?
Yes, absolutely. In fact this cheesy broccoli casserole recipe is made without canned soup as it uses a homemade béchamel made with butter, flour, milk, and garlic and some seasoning. This recipe has a creamy sauce without condensed soup.
Can I use frozen broccoli?
Yes, upi can use frozen broccoli. But for this one, I personally prefer using fresh broccoli as they taste best here. However, if are planning to use frozen broccoli, make sure to thaw it first and squeeze out to remove as much excess moisture as possible. Also, keep in mind that with frozen broccoli, the texture of finished dish may be a little softer than when using fresh florets.
Which cheese is best for broccoli casserole?
I like to use Emmental because of its lovely nutty taste and it melts beautifully. You can also use other cheeses like Gruyère, Gouda, and cheddar as alternatives.
Why is my broccoli casserole watery?
The only reason for this, that there was excess moisture in the broccoli. To avoid this situation, always drain the florets thoroughly after blanching and allow the sauce to thicken before adding broccoli.
Can I prepare this broccoli cheese bake ahead of time?
You can prepare the broccoli and sauce in advance. Just assemble the casserole, let it cool briefly, cover, and refrigerate within two hours of cooking. When you are ready to bake, add the final cheese topping just before baking. Bake until golden and bubbly. Allow extra cooking time if baking directly from the refrigerator, and make sure the centre is thoroughly hot and the top is golden.
Is this a vegetarian broccoli casserole?
Yes, is a a fully vegetarian casserole, as I used vegetarian-suitable cheese. If you avoid animal enzyme, make sure to check the cheese label before buying.
Cheesy Broccoli Casserole (Step-by-step photo instructions)
For making Cheesy Broccoli Casserole
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Spread the broccoli evenly in the skillet. Sprinkle the remaining grated Emmental generously over the top. Add extra red pepper flakes if desired.
- 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 Card
Cheesy Broccoli Casserole [Recipe]
★★★★★
(Rating: 5 from 6 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| Category ☶ | Cuisine ♨ | Servings ☺ |
| Sides | American | 6 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 342 calories | 1 |
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
INSTRUCTIONS:
For making Cheesy Broccoli Casserole
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Spread the broccoli evenly in the skillet. Sprinkle the remaining grated Emmental generously over the top. Add extra red pepper flakes if desired.
- 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.
Watch Full Recipe Video:
NOTES:
- Gruyère, Gouda, or cheddar can replace Emmental. You can also combine cheeses for extra flavour.
- All-purpose flour can be used instead of whole wheat flour.
- 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.
- 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
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/cheesy-broccoli-casserole/
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