If you’re searching for a comforting and nutritious dish, look no further than this broccoli cheese casserole recipe! Packed with fresh broccoli and a creamy cheese sauce, it’s a delightful way to enjoy your veggies. This casserole is not only easy to prepare but also makes for a great side dish or main course. Perfect for family dinners or potlucks, this dish is sure to please everyone at the table.
Ingredients
– 4 cups fresh broccoli florets
– 2 cups shredded cheddar cheese
– 1 cup cream of mushroom soup
– 1/2 cup milk
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 teaspoon garlic powder
– Salt and pepper to taste
Servings and Cooking Time
This recipe serves 6 people. Preparation time is about 15 minutes, and cooking time is 30 minutes.
Nutritional Value
Each serving (1/6 of the casserole) contains approximately 350 calories, 20g fat, 25g carbohydrates, and 15g protein. This is based on a standard serving size.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- Wash and cut the broccoli into small florets.
- Blanch the broccoli in boiling water for 3 minutes, then drain.
- In a large bowl, combine cream of mushroom soup, milk, garlic powder, salt, and pepper.
- Add the blanched broccoli to the bowl and mix well.
- Stir in 1 cup of shredded cheddar cheese.
- Transfer the mixture into a greased baking dish.
- Top with remaining cheddar cheese and breadcrumbs, followed by Parmesan cheese.
- Bake in the preheated oven for 25-30 minutes, until bubbly and golden brown.
- Let cool for a few minutes before serving.
Alternative Ingredients
You can substitute fresh broccoli with frozen broccoli, but make sure to thaw and drain it well. For a lighter version, use low-fat cheese and soup. You can also add cooked chicken or quinoa for added protein.
Serving and Pairings
This broccoli cheese casserole pairs wonderfully with roasted chicken, a fresh green salad, or even alongside grilled meats. It can also be enjoyed as a hearty vegetarian meal on its own.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. This casserole can be frozen for up to 2 months; just make sure to cool it completely before freezing.
Cooking Mistakes
- Overcooking the broccoli can make it mushy, so blanch it briefly.
- Using too much cheese can make the casserole greasy.
- Not greasing the dish properly can result in sticking.
- Ensure to mix ingredients thoroughly for even flavor.
- Don’t skip letting the casserole cool slightly before serving.
Helpful Tips
- For a crunchier topping, add crushed crackers or nuts.
- Experiment with different cheese varieties for unique flavors.
- Consider adding sautéed onions or bell peppers for extra veggies.
- Make it ahead of time and bake it just before serving.
FAQs
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli can be used, but ensure it is thawed and drained to prevent excess moisture in the casserole.
How can I make this casserole vegetarian?
This recipe is already vegetarian. Just ensure the cream of mushroom soup is vegetarian-friendly.
Can I add meat to this dish?
Absolutely! Cooked chicken, ham, or turkey can be added for extra protein and flavor.
What can I serve with broccoli cheese casserole?
It pairs well with grilled meats, salads, or can be served as a standalone dish.
How do I prevent the casserole from being watery?
Ensure to drain the broccoli well after blanching and use a thick cream soup for best results.
Conclusion
This broccoli cheese casserole recipe is a delightful blend of flavors and textures that will please everyone at the table. Easy to prepare and packed with nutrients, it’s a great way to incorporate more vegetables into your meals. Enjoy this comforting dish any time of the year!
Broccoli Cheese Casserole Recipe
Ingredients
- 4 cups fresh broccoli florets
- 2 cups shredded cheddar cheese
- 1 cup cream of mushroom soup
- 1/2 cup milk
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Wash and cut the broccoli into small florets.
- Blanch the broccoli in boiling water for 3 minutes, then drain.
- In a large bowl, combine cream of mushroom soup, milk, garlic powder, salt, and pepper.
- Add the blanched broccoli to the bowl and mix well.
- Stir in 1 cup of shredded cheddar cheese.
- Transfer the mixture into a greased baking dish.
- Top with remaining cheddar cheese and breadcrumbs, followed by Parmesan cheese.
- Bake in the preheated oven for 25-30 minutes, until bubbly and golden brown.
- Let cool for a few minutes before serving.
Nutrition
