Broccoli Cheese Casserole
A comforting baked casserole with tender broccoli florets in a creamy cheese sauce, topped with crispy breadcrumbs and pumpkin seeds for extra crunch.
- Total time
- 40 min
- Servings
- 6
- Calories
- 350
- Protein
- 16g
Ingredients
- 2 lb broccoli
- 2 cup cheddar cheese
- 1.5 cup milk
- 3 tbsp butter
- 3 tbsp all-purpose flour
- ½ cup breadcrumbs
- ¼ cup pumpkin seeds
- 1 tsp salt
Instructions
- 1
Preheat oven to 375°F. Cut 2 lb broccoli into small florets and steam or boil until just tender, about 5 minutes. Drain well.
- 2
In a saucepan over medium heat, melt 3 tbsp butter. Whisk in 3 tbsp flour and cook for 1 minute until bubbly.
- 3
Gradually whisk in 1.5 cups milk. Cook, stirring constantly, until sauce thickens, about 5 minutes. It should coat the back of a spoon.
- 4
Remove from heat and stir in 2 cups shredded cheddar cheese until melted. Season with 1 tsp salt (add pepper or nutmeg if you like).
- 5
Place broccoli in a baking dish. Pour cheese sauce over and stir to coat evenly.
- 6
In a small bowl, mix 0.5 cup breadcrumbs with 0.25 cup pumpkin seeds. Sprinkle over the casserole.
- 7
Bake until bubbly and golden on top, about 20 minutes. Let rest 5 minutes before serving.
Tools you’ll need
- baking dish
- saucepan
- steamer or pot
- whisk
- measuring cups and spoons
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