Creamy Broccoli Casserole
This Creamy Broccoli Casserole is a luscious, comforting side dish loaded with tender broccoli florets enveloped in a rich, cheesy sauce—perfect for family dinners and potlucks.
Ingredients
- 4 cups broccoli florets fresh or thawed frozen
- 2 tablespoons unsalted butter Kerrygold recommended
- 1 small yellow onion finely chopped
- 2 garlic cloves minced
- 3 tablespoons all-purpose flour or GF flour
- 1 1/2 cups whole milk or non-dairy milk
- 1/2 cup heavy cream optional
- 2 cups sharp cheddar cheese shredded, divided
- ground nutmeg a pinch, optional
- salt and pepper to taste
- 1/2 cup breadcrumbs panko or crushed crackers, optional
Instructions
- Preheat your oven to 375°F (190°C) and grease an 8×8-inch casserole dish. Blanch the broccoli florets in boiling salted water for 2 minutes, then drain and set aside.
- In a medium saucepan over medium heat, melt the butter and sauté chopped onion until translucent, about 3 minutes, then add garlic and cook 1 more minute.
- Sprinkle in the flour, whisking constantly for 1–2 minutes until pale gold, then slowly whisk in milk and cream until the sauce is smooth and thickened.
- Remove from heat, stir in 1½ cups shredded cheddar until melted, then season with nutmeg, salt, and pepper to taste.
- Toss the blanched broccoli with the cheese sauce in a large bowl, ensuring each piece is fully coated.
- Transfer the broccoli mixture into the prepared dish and top with remaining cheddar and breadcrumbs for a golden crust.
- Bake for 30–35 minutes or until bubbly and golden brown—finish under the broiler for 1–2 minutes if you like extra crunch.
- Allow to rest 5 minutes so the sauce sets, then garnish with fresh herbs and serve warm.
Notes
For a dairy-free version, swap in plant-based butter, milk, and cheese. Leftovers keep up to 4 days refrigerated or 3 months frozen.
Nutrition
Calories: 280kcal
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