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Cheesy Broccoli Casserole with Crispy Parmesan Panko Topping Recipe

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This creamy and cheesy Broccoli Casserole is a comforting side dish perfect for family dinners or holiday meals. It features tender broccoli florets coated in a rich cheddar sauce, topped with a crispy, golden Panko and Parmesan breadcrumb crust baked to perfection.

Ingredients

Breadcrumb Topping

  • 3 tablespoons unsalted butter (divided)
  • ¾ cup Panko breadcrumbs
  • ¼ cup freshly grated Parmesan cheese

Casserole

  • 5 cups coarsely chopped broccoli florets (about 1 1/4 pounds)
  • ¼ cup white whole wheat flour
  • 1 ¾ cups non-fat milk
  • ½ teaspoon garlic powder
  • ¼ teaspoon kosher salt
  • ¼ teaspoon dry mustard
  • ¼ teaspoon freshly ground black pepper
  • ⅛ teaspoon cayenne pepper (optional)
  • ½ cup freshly grated extra sharp cheddar cheese

Instructions

  1. Prepare breadcrumb topping: Preheat your oven to 400°F. Melt 1 tablespoon of butter in a wide, deep cast iron or ovenproof skillet. Once melted, transfer the butter to a small mixing bowl and combine it with Panko breadcrumbs and Parmesan cheese. Set this mixture aside for topping later.
  2. Cook broccoli: Bring a large pot of water to a boil. Add the chopped broccoli florets and cook until they are crisp-tender, about 3 minutes. Drain well and set aside.
  3. Make cheese sauce: Using the same skillet, melt the remaining 2 tablespoons of butter. Sprinkle the white whole wheat flour evenly over the melted butter and whisk constantly for 1 minute until fragrant and slightly golden. Gradually pour in the non-fat milk while whisking constantly to avoid lumps. Continue whisking until the sauce thickens and bubbles, about 3 minutes. Remove from heat and stir in garlic powder, kosher salt, dry mustard, black pepper, and cayenne pepper if using. Mix in the grated sharp cheddar cheese until the sauce is smooth.
  4. Combine broccoli and sauce: Add the cooked broccoli into the cheese sauce in the skillet and gently stir to coat all florets evenly. Spread the coated broccoli into an even layer in the skillet. If your skillet is too small to stir without spilling, combine broccoli and sauce in a separate bowl and then transfer back to the skillet.
  5. Top and bake: Evenly sprinkle the prepared Panko, Parmesan, and butter breadcrumb mixture over the broccoli. Place the skillet in the preheated oven and bake for 20-25 minutes, until hot through and the topping is crisp and golden brown. For an extra crisp topping, place the skillet under the broiler for a few minutes, watching carefully to prevent burning.
  6. Serve: Let the casserole stand for 5 minutes after baking to set slightly, then serve warm as a delicious side dish.

Notes

  • Use an ovenproof skillet such as cast iron for easy stovetop-to-oven cooking and serving.
  • White whole wheat flour adds fiber but you can substitute with all-purpose flour if unavailable.
  • Cayenne pepper is optional but adds a subtle kick to balance the creamy cheese sauce.
  • Broccoli can be par-cooked by steaming instead of boiling if preferred.
  • For vegetarian version, ensure cheese is free of animal rennet.
  • Keep an eye on the breadcrumb topping under the broiler to prevent burning as it can brown quickly.
  • Use freshly grated cheese for best melting and flavor.

Find it online: https://recipeplenty.com/cheesy-broccoli-casserole-with-crispy-parmesan-panko-topping-recipe/